LA DOLCE MATCHA

LA DOLCE MATCHA

An Italian classic, reimagined with matcha.

A creamy, layered take on the classic Italian dessert — soft biscuits, silky mascarpone and Japanese matcha, served in individual glasses.

YOU’LL NEED

For the matcha soak

  • 1½ tsp Being Co. Premium Japanese Matcha
  • 100 ml warm water
  • 1 tbsp Being Co. Monk Fruit sweetner, maple syrup or honey
  • ½ tsp vanilla extract

For the matcha cream

  • 250 g mascarpone
  • 200 ml thickened cream
  • ¼ cup icing sugar
  • 1½ tsp Being Co. Premium Japanese Matcha
  • 1 tsp vanilla extract

To assemble

  • 12–16 savoiardi (ladyfinger) biscuits
  • Being Co. Premium Japanese Matcha, for dusting
  • Optional: a few white chocolate shavings

MAKE IT

1. Make the matcha soak
Whisk Being Co. Matcha with the warm water until smooth. Stir through the maple syrup and vanilla. Set aside to cool.

2. Make the matcha cream
Beat the mascarpone, cream, icing sugar, vanilla and matcha together until thick, smooth and creamy. Don't overbeat.

3. Dip the biscuits
Break the ladyfingers into pieces to fit your glasses. Quickly dip each piece into the matcha soak — just enough to soften them without making them soggy.

4. Build your glasses
Add a layer of soaked biscuit to the bottom of each glass. Spoon over a layer of matcha cream.

Repeat with another layer of biscuit and matcha cream.

5. Finish
Smooth the top and generously dust with Being Co. Matcha.

6. Chill & serve
Refrigerate for at least 2 hours, or overnight for an even softer, more luxurious texture.

YOUR MATCHA. YOUR RITUAL. YOUR WAY.

Being Co. tip: For that really beautiful café-style finish, use a fine sieve to dust the matcha right before serving.

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