Vegan Black Bean and Sweet Potato Salad
This vegan black bean and sweet potato salad is a great side dish using fresh ingredients. There are never leftovers!
Read MoreMatcha Tiramisu
Drescription
As this recipe proves, you can do a lot more with matcha than just make lattes. Matcha can also be a delicious (and nutritious) addition to your favorite smoothie, pancake or muffin recipe. Or try one of our other delicious dessert recipes that feature matcha, such as matcha cake, matcha bark or matcha cheesecake.
Ingredients
- 3 large egg yolks, room temperature
- 1/4 cup sugar
- 1 tub (8 ounces) mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- 2 teaspoons matcha (green tea powder), sifted
- 24 to 28 soft ladyfingers, split
- 2 teaspoons plus 1 tablespoon matcha (green tea powder), sifted, divided
- 1 tablespoon sugar
- 1-1/4 cups hot water
Directions
- In a large bowl, beat egg yolks and sugar until pale yellow in color, 4-5 minutes. Add softened mascarpone cheese; beat until smooth and creamy, 2-3 minutes.
- In a separate large bowl, beat together heavy cream, sugar, vanilla extract and matcha powder until medium peaks form, 4-5 minutes. Gently fold whipped cream into the mascarpone mixture until just combined. Set aside.
- In a shallow bowl, combine 2 teaspoons matcha powder, sugar and hot water; whisk until frothy, about 30 seconds.
- One at a time, dip ladyfingers into the matcha/water mixture; place round side-up in an 8-in. square baking dish in a single layer. Continue until the bottom of the baking dish is covered, cutting the ladyfingers as needed to fill any empty space. Spread half of the mascarpone cream on top of the ladyfingers in an even layer. Repeat with a second layer of soaked ladyfingers and mascarpone cream. Cover; chill in the refrigerator at least 4 hours or overnight.
- Sprinkle the top with remaining 1 tablespoon matcha powder just before serving. Cut into squares to serve.
