Description
Matcha Trifle gets a modern twist in these individual dessert jars featuring chocolate sponge cake, fluffy whipped mascarpone cream, fresh strawberries, and a delicate matcha dusting. Elegant and indulgent, this East-meets-West dessert is perfect for tea parties, spring celebrations, or romantic finales.
Ingredients
For the Chocolate Sponge:
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1/2 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1/2 tsp baking powder
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1/4 tsp salt
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2 large eggs
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1/2 cup granulated sugar
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1/4 cup milk
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1/4 cup melted butter
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1 tsp vanilla extract
For the Whipped Mascarpone Filling:
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1 cup mascarpone cheese, chilled
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1/2 cup heavy cream, chilled
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1/4 cup powdered sugar
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1/2 tsp vanilla bean paste
For Layering & Garnish:
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1 cup fresh strawberries, sliced
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1 tbsp culinary-grade matcha powder
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Fresh mint leaves
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Edible flowers (optional)
Instructions
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Preheat oven to 350°F (175°C). Line and grease a small baking sheet.
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In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
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In a separate bowl, beat eggs and sugar until light and fluffy. Mix in milk, melted butter, and vanilla. Fold in dry ingredients until just combined.
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Spread the batter evenly on the baking sheet. Bake for 10–12 minutes. Cool completely and cut into cubes or break into rustic chunks.
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For the mascarpone filling, beat mascarpone, heavy cream, powdered sugar, and vanilla bean paste together until thick and fluffy. Do not overmix.
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In small trifle jars or dessert glasses, layer strawberries, whipped mascarpone, and chocolate sponge. Repeat layers as desired.
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Finish with a dusting of matcha powder. Garnish with mint leaves and edible flowers.
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Chill for at least 30 minutes before serving for best flavor and presentation.
Notes
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Best served chilled within 24 hours.
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Adjust sweetness to taste or swap strawberries for raspberries or cherries.
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For added texture, sprinkle in some crushed shortbread or pistachios.
