Description
A luxurious no-bake cake featuring a cloud-like, multi-aerated matcha mousse on a delicate crumb base.
Ingredients
Scale
- ½ cup premium shortbread cookies, finely crushed
- 1 ½ tablespoons unsalted butter, melted (optional)
- 3 tablespoons Japanese matcha powder
- ¼ cup warm water
- 3 large eggs, separated
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 cup heavy whipping cream, ice-cold
- 3 large egg whites (reserved)
- ¼ cup extra whipped cream for piping
- 1 teaspoon fine matcha powder for dusting
Instructions
- Sift the matcha powder into a small bowl. Add the warm water and whisk until smooth. Set aside to cool.
- Combine the crushed cookies and melted butter, then press into the bottom of a 6-inch springform pan. Refrigerate.
- Mix the egg yolks and sugar in a bowl, then beat until thick and pale.
- Pour the cooled matcha slurry and vanilla extract into the egg yolk mixture and stir until smooth.
- Whip the heavy cream until stiff peaks form, then fold into the matcha custard.
- Whip the egg whites until stiff peaks form, then gently fold into the matcha mixture.
- Pour the mousse over the cookie base or divide into glasses. Smooth the top.
- Chill in the refrigerator for at least 4 hours until set.
- Unmold the cake and decorate with whipped cream and matcha dust before serving.
Notes
Use pasteurized eggs for safety. Sifting matcha is crucial to avoid lumps.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: matcha, mousse cake, no-bake dessert, Japanese dessert