• 3-4 kitkats
• 100g mascarpone
• 1 egg yolk
• 3 tbsp honey
• 100ml cream
• 200g sponge cake
• 2 tsp matcha green tea
• 1 tsp soy sauce
In a large bowl, combine the mascarpone, egg yolk and honey. Mash down KitKats and set it aside.
In another bowl, beat 50 ml of the cream until fluffy and soft peaks form. Then, gently fold in mascarpone mixture and mashed KitKats. Let it chill in refrigerator.
In a another bowl, combine matcha green tea, soy sauce and 100 ml of warm water. Transfer into a large pan tray and set it aside.
Slice your sponge cake into slices about a 2-3 inches height, then soak into the matcha mixture. Then, line the moulds with cling film and set it aside
Place the sponge in the bottom of the mould, then cover with a layer of cream. Repeat, then top with a final layer of cream and leave to firm up in the refrigerator.
For the decor: Beat the remaining 50ml of cream with a sprinkle of matcha and spread on top to decorate. Sprinkle extra match powder on top. And decorate with Matcha Macarons, Kitkat, chocolate bars, strawberries etc.
Decorate as you like. Enjoy!