2tablespoonsmatcha tea powderplus extra for dusting
3tablespoonsboiling hot water
.25 ounce1 package powdered unflavored gelatin
3cupsheavy whipping creamdivided
1 1/4cupconfectioners’ sugardivided
1 1/2pintsfresh raspberries
12matcha cream Pocky sticks
Cover a large baking sheet with parchment paper. Place six 3-inch pastry rings on the paper and line them with acetate. Place a tea biscuit in the center of each ring, reserve the remaining 6 biscuits for later use.
Sift the matcha tea powder into a small bowl; add the boiling hot water and stir until a smooth paste forms.
Place the 3 tablespoons cool water in a separate small microwavable bowl. Evenly sprinkle the package of powdered gelatin over the surface and let it stand for 3 minutes.
In a large bowl, combine 2 cups of the heavy whipping cream and 1 cup of confectioners’ sugar. Beat with an electric mixer on high speed until slightly thickened. Microwave the gelatin mixture for 10 seconds, or until liquid. Beat the cream again on high speed while gradually adding the liquid gelatin into the mixture. When the mixture holds soft peaks add in the matcha paste. Beat until the cream is consistently green and holds stiff peaks. Transfer the cream to a large piping bag and pipe it over the tea biscuits in the pastry rings. Just pipe enough into the rings to cover the cookie completely. Line the outside edge of the rings with raspberries, pointed end-up and so that the raspberries are touching the acetate. Pipe more matcha cream over the raspberries, filling the pastry rings to the top. Refrigerate the cream cakes until set, about 2 hours.
Slide the pastry rings off the cakes and gently peel away the acetate. Top the cakes with the remaining tea biscuits. Return the cakes to the refrigerator.
Combine the 1 cup remaining heavy cream and remaining 1/4 cup confectioners’ sugar in a medium bowl. Beat on high speed until the cream holds stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star decorator tip. Pipe the cream in large swirls on top of the cakes. Garnish the cakes with a raspberry and two matcha cream Pocky sticks, placed crosswise beside the berry.
If you love the deliciously bitter flavor of pure matcha powder, then sift a little over each cake before serving.
Keep leftover cakes refrigerated.
Keyword matcha cream Pocky sticks, matcha green tea, McVities biscuits