Matchamisu

Food by Harmeet Singh Nanda / Drinks by Jebil Jacob Raju / Photography Jason Creaghan

	8 (size 6) egg yolks
	1 cup caster sugar
	2 tablespoons matcha syrup
	2 vanilla beans, with vanilla seeds/pulp scraped from pods
	60ml Frangelico liqueur
	3 tablespoons matcha powder, plus extra for dusting
	450g mascarpone
	150ml cream, whipped
	100g dark chocolate
	250ml hot water
	100g savoiardi (ladyfinger) biscuits, cut in half

1.	Whisk the egg yolks and caster sugar together in a double boiler.
2.	Add the matcha syrup, the seeds/pulp from the vanilla pods and the Frangelico.
3.	Add 1 tablespoon of the matcha powder while whisking; whisk until the mixture is thick and fluffy - this should take about 15-20 minutes.
4.	Remove the bowl from the double boiler, add mascarpone and whisk to incorporate.
5.	Fold in the whipped cream. Refrigerate until ready to use.
6.	To make the chocolate discs, melt chocolate in a double boiler and spread onto baking paper.
7.	Allow to set then, using a ring cutter or the steel lid of a container warmed under boiling water, cut 15 round discs slightly smaller than the circumference of the serving glasses.
8.	Mix the remaining matcha powder with the hot water.
9.	To assemble, add 1 tablespoon of the sabayon cream mix to 4-5 glasses.
10.	Dip 2 halved ladyfinger biscuits per glass for 4 seconds in the matcha tea and place on top of the sabayon cream.
11.	Dust with matcha powder and place a chocolate disc on top.
12.	Repeat steps above to create a second layer.
13.	Fill remaining space in glass with sabayon cream mix.
14.	Place in the fridge to set - a minimum of 2 hours.
15.	Before serving, dust with matcha tea powder and garnish with an edible flower if desired.