Matcha is the espresso of green tea – thick, intense, sharp and short. Its bitterness is invigorating for some, off-putting for others, but it’s that intensity that makes it work so well in desserts – especially with sweet, creamy flavours like that of mascarpone or similar soft cheese.
Because matcha is made from high-quality tea, and the whole leaves are ingested, it’s a more potent source of nutrients than steeped green tea. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphenols, which have been tied to protection against heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction, and anti-aging. Another polyphenol in matcha called EGCG has been shown in research to boost metabolism, and slow or halt the growth of cancer cells. As you may have guessed, Matcha is a fabulous ingredient that will keep you healthy. Incorporated into food, it is one of the easiest ways to enjoy matcha – especially if you don’t really enjoy it on its own.
This matcha mascarpone pot recipe is really smooth, you shouldn’t have any problem making this in under 15 minutes. The only tip from me is to let this recipe set an entire night in your fridge if you can, otherwise, min. 3 hours.
Matcha Mascarpone pot
For 4 ramekins:
Prep time: 15 minutes.
Rest time: One night
- 2 eggs
- 250 g Mascarpone
- 70 g brown sugar
- 1 tsp vanilla extract
- 1 tbsp of matcha, plus a little extra for dusting
- Separate the whites from the yolks. Mix the yolks, sugar, vanilla sugar and matcha powder.
- Add the mascarpone with a whisk.
- Whisk the egg whites until stiff and fold them gently with a spatula into the previous mixture.
- Pour the mixture in 4 small glasses and let in the fridge for a minimum of 3 hours (the best is one night if you can)
- Before serving, dusting with the rest of matcha powder! It’s ready!
Find more sweet recipes on my blog and feel free to follow me on my Instagram, Facebook & Pinterest pages @alacartedele. Always available if you have any questions. Let me know if you try this recipe 😉