Matcha tiramisu martini with homemade savoiardi biscuits

Preheat the oven to 180°C and line a baking tray with parchment paper

Whisk together the egg yolks with half of the caster sugar and the vanilla extract until blanched, or a slightly lighter shade

Beat the egg whites with the salt until they form soft peaks

Gradually add the remaining caster sugar to the egg whites, then continue to beat until they form stiff peaks

Fold the meringue into the beaten egg yolks until combined, taking care not to knock out all of the air

Fold in the flour, then transfer the mix to a piping bag fitted with a circular nozzle

Pipe the biscuit batter into strips and generously dust them with icing sugar

Set the biscuits aside for 5 minutes, then dust all of the piped biscuits with icing sugar again

Bake the biscuits for around 10 minutes or until just turning golden

Leave the biscuits to cool on the baking tray while you prepare the cocktail base

Begin by making the simple syrup. Add the caster sugar and water to a pan over a medium heat and bring to a simmer

Once the syrup has simmered for a minute or so, remove it from the heat and transfer into a heatproof container to cool

Next, make the whipped cream mascarpone topping. Add the cream to a bowl and beat with an electric whisk until stiff peaks form

Fold through the mascarpone, along with the vanilla extract

Set the whipped cream aside, while you prepare the shaken cocktail base

Add the powdered matcha to a bowl then, using a matcha whisk, whisk into the warm water until fully dissolved

Add the matcha to the cocktail shaker, along with the remaining ingredients and 75ml of the simple syrup

Shake well for around 20 seconds, then pour into two chilled martini glasses until three quarters full

Top up with the whipped mascarpone cream, then dust over some matcha powder

Garnish with one of the homemade savoiardi biscuits, and serve