Matcha Mousse



  • 2 eggs
  • 2 tbsp sugar (+ more if needed)
  • 1 oz mascarpone or cream cheese
  • 2 gelatin sheets
  • 2 tsp matcha powder

Whipped Cream

  • 34 cup heavy cream
  • 1 tsp granulated sugar
  • splash vanilla extract


Make sabayon

  • Soak gelatin sheet in cold water
  • In a medium mixing bowl, add egg yolks, rum, and sugar
  • Holding the bowl with a towel, whisk directly over medium/low heat
  • Whisk continuously until it’s lightened and very warm
  • Remove gelatin from water and whisk it in
  • Remove sabayon from heat and whisk in cream cheese, and matcha

Make whipped cream

  • Add the cream, sugar, and vanilla to a large, cold mixing bowl
  • Whisk to soft peaks


  • Add the matcha sabayon to the whipped cream
  • Gently fold together
  • Cover and refrigerate