Layers of matcha cream, juicy blueberries, and tender cookies create a cool, refreshing summer dessert.
# What You Need:
→ Cream Layer
01 - 1 2/3 cups heavy whipping cream (cold)
02 - 9 oz mascarpone cheese (room temperature)
03 - 2/3 cup powdered sugar
04 - 2 tablespoons culinary-grade matcha green tea powder
05 - 1 teaspoon vanilla extract
→ Filling and Layers
06 - 1 3/4 cups blueberries (fresh or thawed if frozen)
07 - 7 oz graham crackers or digestive biscuits
→ Garnish
08 - Additional blueberries
09 - Powdered sugar for dusting
10 - A pinch of matcha powder
# How to Cook:
01 - Using an electric mixer or whisk, beat cold heavy cream to soft peaks. Add mascarpone, powdered sugar, matcha powder, and vanilla extract. Continue beating until mixture is smooth and thick without overmixing.
02 - Spread a thin layer of matcha cream evenly on the bottom of an 8x8 inch baking dish.
03 - Lay a single layer of graham crackers or digestive biscuits over the cream base.
04 - Spread approximately one-third of the remaining matcha cream over the cracker layer, then sprinkle an even layer of blueberries atop.
05 - Repeat layering with crackers, matcha cream, and blueberries, finishing with a final matcha cream layer on top.
06 - Cover the dish and refrigerate for at least 6 hours or overnight to allow firm setting and flavor melding.
07 - Before serving, garnish with extra blueberries, a dusting of powdered sugar, and a pinch of matcha powder.
