Matcha Tiramisu with Granola

Ingredients:

Mascarpone matcha cream:

• 3 egg yolks
• 1 tbsp cognac (optional)
• ⅓ cup sugar
• 8 oz mascarpone cheese, softened 
• 1 ½ cups whipping cream
• 2 tsp matcha powder, sifted
• ½ tsp vanilla bean powder (optional)
• 1 tsp vanilla extract 

Matcha soak:

• 30 - 34 lady fingers
• 1 cup water, heated to 170 F
• 1 1/2 tbsp matcha powder

Assembly:

• 6-8 strawberries, stem removed and thinly sliced lengthwise 
• ⅓ cup matcha strawberry granola 
• Matcha, for dusting 

Preparation

1. In a large glass bowl, whisk together the egg yolks, brandy, and sugar until combined. Place over a pot with simmering water (make sure the bowl and water don’t touch) to create a double boiler. 
2. Whisk the egg mixture constantly, until lightened in color and fluffy, about 5 minutes. Remove from the heat and add the softened mascarpone cheese. Set aside. 
3. In a standing mixer (or using a handheld one), whip the whipping cream, matcha powder, vanilla bean powder and extract. Mix until medium peaks form. 
4. Fold the whipped cream mixture into the mascarpone mixture. 
5. In a separate bowl or container, make the matcha soak by whisking together the warm water and matcha. 
6. Dip a lady finger in on both sides, let any excess drip, then place in a square glass dish. When the first layer is done, line the sliced strawberries on the sides of the square dish. 
7. Add ⅓ of the mascarpone cream and sprinkle with half the matcha strawberry granola. Repeat another layer of lady fingers, cream, and granola. Finish by doing one more round of ladyfingers and mascarpone cream, smoothing off the top.  
8. Cover and chill in the fridge for at least 4 hours, up to overnight. When ready to serve, dust with more matcha.