Strawberry Matcha Misu
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Strawberry Matcha Misu
Recipe by Magdalena Roze
Serves: 6–8
Matcha Soak
1 cup boiled water
1 tablespoon matcha powder, sifted
2 tablespoons coconut sugar
Cream Layer
400g mascarpone
200g thick coconut yoghurt
4 tablespoons icing sugar
2 tsp vanilla extract
Assembly
1 packet Savoiardi/ lady finger biscuits (around 28 lady fingers)
2 ripe mangoes, peeled and thinly sliced or 1 x 250g punnet strawberries if mango not in season
Topping:
1/3 cup toasted flaked almonds
2 tablespoons toasted coconut flakes
Extra matcha powder, to dust
METHOD
For the matcha soak, whisk the sifted matcha powder into boiling water until smooth. Stir in maple syrup. Let cool slightly.
For the cream, in a mixing bowl, whisk mascarpone until smooth. Fold in coconut yoghurt, icing sugar and vanilla until creamy and well combined. Taste and adjust sweetness if needed.
To assemble, briefly dip each Savoiardi biscuit into the matcha soak (1–2 seconds per side) and line the base of the glass dish. Spread half the cream mixture over the soaked biscuits. Layer the sliced strawberries or mango pieces evenly over the cream. Add another layer of dipped biscuits, then spread the remaining cream on top
Cover and refrigerate for at least 4 hours (or overnight) for the flavours to meld and the layers to set. Just before serving, lightly dust with extra matcha and sprinkle with toasted flaked almonds and coconut flakes.
