Inspiration from mojewypieki.com, but recipe not followed all the way.  I found the combination of cream cheese, mascarpone and coconut cream  unnecessary, so I opted only for Philly and the cream. Also, Dorota seemed to have gotten a beautiful colour just from the matcha, mine would have been distinctly grey, if it wasn’t for Wilton colorants.

For the base I blitzed 60 g of cheepish coconut biscuits and about 20 g of melted butter, pressed it into the tin and chilled, while making the rest. First, I soaked 2,5 gelatine leaves. Warmed up 150 ml can of coconut cream, added 2 tsps of sieved matcha powder, gelatine in when ready. In the Kitchen Aid I whipped some double cream with icing sugar, a juice and zest of one lime, which quickly made  the whole mixture thicker. The 180g packet of Philly went in, a bit of colourant, the coconut  cream with matcha. Sweetened to taste, all poured into the tin and set overnight.

Right before serving I sliced some strawberries on top and drizzled with melted milk chocolate.

It is my 39th birthday’s cake, light, refreshing, yummy. Happy birthday to me! 🙂