Recipe Ingredients
- 4 cups matcha ice cream or vanilla ice cream
- 1 teaspoon ceremonial-grade matcha, plus more for dusting
- 1 cup hot water
- 2 teaspoons honey
- 22-24 lady fingers
Recipe Directions
- Lightly coat a 9x5-inch loaf pan with nonstick cooking spray. Line with plastic wrap, leaving a 2-inch overhang on all sides. Thaw ice cream for 10 to 15 minutes, until soft.
- Meanwhile, place matcha in small bowl. Slowly whisk in hot water. Whisk constantly until smooth, about 1 minute. Stir in honey until combined.
- Dunk one lady finger at a time into matcha mixture and allow excess to drip off. Arrange lady fingers in pan, cutting or breaking pieces to fit. Spread one-third of the ice cream evenly over the matcha-soaked lady fingers. Top with another layer of matcha-soaked lady fingers and half of the remaining ice cream. Finish with a final layer matcha-soaked lady fingers and the remaining ice cream. Cover top of pan with plastic wrap and freeze until firm, about 4 hours.
- Let thaw at room temperature for 5 minutes. Place matcha in small fine mesh strainer. Dust tiramisu with matcha before slicing and serving.
