Matcha - white chocolate - strawberry delight

Prepare 6 eggs.

Sift flour, powdered sugar, matcha, and almond flour in a separate bowl.

Melt the butter.

In another bowl, gently mix egg whites and sugar, you don’t want to overmix the egg whites.

Mix the egg yolks with a whisk and add the dry ingredients. Stir everything together with a whisk, then add the melted butter.

Gradually add the egg whites. Stir gently, being careful not to stir the mixture.

Place the mixture in a baking tin lightly buttered.

Preheat the oven to 175 ° C and place the biscuit in for 25 - 30 minutes (do the toothpick test to check when it's finished)

When the biscuit has cooled down, cut a thin layer of the upper part of the biscuit (this is done so that the cream does not separate later) and cut the biscuit into two parts.

Mix egg yolks and sugar then add flour.

Heat the milk and white chocolate until the chocolate melts, then pour the mixture into the egg mixture through a strainer and mix gently.

Put the mixture on low heat and stir constantly until the mixture becomes smooth (no lumps).

Place in the refrigerator until the next day, then mix the cream to soften. Separately mix the whipped cream, add mascarpone and mix everything together in the cream.

In addition, you will need strawberry jam and fresh strawberries

Spread a layer of strawberry jam on the first half of the biscuit, add a layer of cream and then add sliced strawberries.

Cover with another layer of biscuit and repeat everything. You can decorate it as you like.