0 added
0 in trolley
Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0
Waitrose British Blacktail Free Range Medium Eggs6s
6sItem price
£1.40Price per unit
23.3p eachThis is Aya Nishimura's Japanese take on a popular Italian dessert. If you want it to be family friendly, omit the sake or halve the mixture, then add it for the adults.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
To make the mascarpone cream, put the egg yolks and ½ the sugar in a bowl and beat with an electric hand mixer until thickened, creamy and pale. Add the mascarpone and mix until incorporated. In a separate bowl, whip the double cream until it forms soft peaks. Add to the mascarpone cream and fold in gently.
Beat the egg whites in a clean bowl, add the remaining sugar and whisk with clean beaters until it forms a meringue with stiff peaks. Add ⅓ of the meringue to the mascarpone cream, gently incorporating with a large metal spoon, (try to keep it as airy as possible), then add the remaining ⅔ and repeat.
To soak the sponge, first put 3 tbsp warm water into a large bowl (use 5 tbsp if not using sake). Add the matcha powder and mix carefully to get rid of any lumps. If adding sake, mix it in at this stage.
Snap 6 finger sponges in ½ and soak 2 pieces at a time in the matcha solution for about 15 seconds. Place at the bottom of 4 glasses, 175-200ml each. Spoon ½ the mascarpone cream on top.
Mix the chestnut purée and 1 tbsp sugar until combined, then layer 1 tbsp of purée in each glass. Repeat the layers with the remaining 6 halved and dipped finger sponges and the remaining cream. Sift the matcha powder on top. Cover and keep in the fridge for at least 1 hour, but ideally overnight, before serving.
This recipe uses a whole pack (8 x 1g sachets) of Clearspring Matcha Shot, but if you find yourself with leftover matcha powder, an easy way to use it is to add it to vanilla ice cream and churn to make instant matcha ice cream. Another easy recipe is to add a teaspoon of matcha to a glass of cold milk with a little sugar, mix well and serve with ice. This is a refreshing drink and also tasty served hot. It goes perfectly with plant-based milk alternatives too.
Typical values per serving when made using specific products in recipe
Energy | 1,038kJ/ 249kcals |
---|---|
Fat | 17g |
Saturated Fat | 9.6g |
Carbohydrates | 18g |
Sugars | 11g |
Fibre | 0.7g |
Protein | 6.3g |
Salt | 0.2g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0 added
0 in trolley
Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0
Item price
£1.40Price per unit
23.3p each0 added
0 in trolley
Quantity of Silver Spoon Granulated Sugar in trolley 0
Item price
£1.10Price per unit
£1.10/kg0 added
0 in trolley
Quantity of Essential Italian Mascarpone Strength 1 in trolley 0
Item price
£1.90Price per unit
£7.60/kg0 added
0 in trolley
Quantity of Essential Double Cream in trolley 0
Item price
£1.00Price per unit
66.7p/100ml0 added
0 in trolley
Quantity of Waitrose Cooks Ingredients Sponge Fingers in trolley 0
Item price
£1.20Price per unit
68.6p/100g0 added
0 in trolley
Quantity of Sawanotsuru Deluxe Sake in trolley 0
Item price
£13.00Price per unit
£18.06/litre0 added
0 in trolley
Quantity of Merchant Gourmet Chestnut Puree in trolley 0
Item price
£1.30Price per unit
65p/100g0 added
0 in trolley
Quantity of Silver Spoon Granulated Sugar in trolley 0
Item price
£1.10Price per unit
£1.10/kg