During quarantine, I wanted an easier version of tiramisu (no extra egg yolks needed in the cream!), but I only had leftover castella. I modified the recipe using an extra egg white in the castella and used cream cheese instead of mascarpone. Of course, this recipe would be even easier if you have store-bought ladyfingers on hand.

This is the first time I've made a matcha tiramisu, and I initially wanted to make the cake in one of those small wooden boxes. Alas, I did not have one, so I settled for a small clear jar instead. It makes wrapping and storing the tiramisu easy too!

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Sponge Cake (Castella)

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• 4 whole eggs

• 1 egg white

• 2/3 cup confectioners' sugar

• 1/4 cup honey (optional)

• 1 cup all-purpose flour

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Tea-ramisu

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• 1 1/2 cups heavy whipping cream

• 8 ounces mascarpone cheese, softened

• 1/3 cup confectioners' sugar

• 1 teaspoon vanilla extract
   

• 1 1/2 Tablespoons matcha powder

• 1 1/2 cups hot water

• Splash of sake (optional)

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• More matcha powder for decorating

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Instructions

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1. For the sponge cake: Preheat oven to 350°F.

2. Beat eggs and egg white until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (about 12 minutes).

3. Sift flour. Gently fold flour into the egg mixture until just combined.

4. Carefully pour into a parchment-lined 9x5-inch loaf pan.

5. Bake for 30 minutes, or until center of cake is done. Invert pan on a cooling rack and let cool for 5 minutes in the pan.

6. Remove pan and cool cake completely on the wire rack. Cut off the four sides. and cut the cake into 1/2-inch thick slices

7. For the tea-ramisu: With a mixer, whip the cream on medium speed until thickened. Add in the confectioners' sugar and vanilla extract and continue to whip until stiff peaks. Fold in the mascarpone and mix until just combined. Set aside

8. Slowly whisk in some hot water in the matcha powder to create a paste and get rid of any lumps. Continue to slowly whisk in the remaining water. Add some sake if desired.

9. Dip the castella slices lightly on both sides in the matcha mixture. Lay on the bottom of an 8x8-inch or similar sized baking pan. Spread half of the mascarpone mixture over the castella slices. Repeat with another layer of soaked cake slices and the remaining mascarpone mixture.

10. Smooth the top of the tea-ramisu, and dust the entire surface generously with matcha powder. Refrigerate for 3-4 hours or overnight before serving.