Step 1

Add your strawberries into a food processor and process until smooth. Sieve this to get the seeds out.

Step 2

Pour this into a pot and add the sugar. Also mix together the corn flour and water, add this into the pot too. Mix everything together.

Step 3

Place this onto medium heat and heat whiles constantly stirring, until the mixture thickens.

Step 4

Leave this to cool in your fridge for 30 minutes.

Step 5

Once the strawberry puree has cooled down, we can make the mascarpone cream

Step 6

Add your mascarpone into a bowl and beat this for about a minute, we are just doing this to loosen it up. Leave this aside.

Step 7

Add your double cream into a separate large bowl and whip this, just until you get soft peaks. Leave this aside too.

Step 8

In a pot, add some water and place this onto medium heat. Let this come to a simmer.

Step 9

Now in another large bowl, add the egg yolks, the sugar and the salt. Whisk these together, then place this bowl on top of your pot. Make sure that the simmering water isn't touching the bottom of the bowl.

Step 10

Keep whisking for about 5 minutes. The mixture should lighten in colour and the sugar will have dissolved after 5 minutes. During this process, make sure that the water underneath is simmering, NOT BOILING. If it is, lower the heat. We don't want the egg yolks to get too hot.

Step 11

Take this bowl off the heat, then add the mascarpone into this, as well as the vanilla and the strawberry puree. Mix until combined.

Step 12

Add a large dollop of the whipped cream into this and whisk this in.

Step 13

Now add half of the remaining whipped cream and fold this in. Then add the rest of the whipped cream and fold this in too.

Step 14

Leave this mascarpone cream aside.

Step 15

In a wide bowl, whisk together the matcha and the warm water.

Step 16

Get a sponge finger and dip this into the matcha, just dip it for about 2 seconds on each side. Place this into a 9 inch square cake tin or dish.

Step 17

Keep repeating this until you have a layer of dipped sponge fingers in your tin.

Step 18

Add half of the mascarpone cream on top of the sponge fingers, spread this out.

Step 19

Add another layer of dipped sponge fingers, then add the rest of the mascarpone cream.

Step 20

Now just dust some matcha powder on top.

Step 21

Leave this to set in your fridge overnight, then the next day cut it into slices and enjoy!