• If you use large-size marshmallows, cut it into small size so they melt faster. If you are using white chocolate bar, chop into tiny pieces
• Prepare 6 ramekins or tea cups, depending on the size you use, you may get between 4-6 servings
• Put the mini marshmallow, 3/4 cup of the heavy cream, matcha powder, salt in a saucepan over medium heat.
  
• Cook until the marshmallow has melted. Turn off the heat.
  
• Stir in the white chocolate
  
• Keep stirring until they melt and the mixture is smooth.
  
• Let it cool in the fridge for 10-15 minutes
  
• Pour the rest of the heavy cream and vanilla extract in a mixing bowl. Use a hand-held electric mixer or a standmixer fitted with a whisk attachment, whisk on medium speed until the cream is stiff, but take care not to overbeat
  
• Get the chocolate mixture out of the fridge. If it has hardened or stiff, use a spoon to stir it a little bit. Add this into the whipped cream in 3 additions. Use a rubber spatula to fold gently.
  
• The mixture should be light and fluffy
  
• Transfer to the cups. Chill in the fridge for at least 2 hours and serve them cold.
  

Storage:

• Cover with a cling wrap and store in the fridge for about 3-4 days. Do not freeze!