15 mins active prep time, 6 servings

From the author: "Matcha is the espresso of green tea – thick, intense, sharp and short. Its bitterness is invigorating for some, off-putting for others, but it’s that intensity that makes it work so well in desserts – especially with sweet, creamy flavours like that of mascarpone or similar soft cheese. This is one of the easiest ways to enjoy matcha – even if you don’t really enjoy it on its own.

So not difficult you shouldn’t have matcha’f a problem making this in under 15 minutes"

This recipe is from ‘JapanEasy’ by Tim Anderson, published by Hardie Grant Books, $34.99.

See full recipe at cooked.com.au

Photography © Laura Edwards

Ingredients (included in delivery)

- 1 tablespoon matcha, plus a little extra for dusting
- 1 tablespoon vanilla extract, or seeds from 1 vanilla pod
- 500g mascarpone, at room temperature
- 75g creme fraiche

Ingredients (pantry items)

- 2 tablespoons full-fat (whole) milk
- 100g caster (superfine) sugar
- tiny pinch salt

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.