Creamy Matcha Mascarpone

1. Fill a pot with about 1 inch of water and bring it to a boil. In a large mixing bowl that fits snugly into the pot without touching the water, whisk together the egg yolks and granulated sugar.
2. Once the water reaches a boil, turn off the heat and place the bowl on top of the pot to form a double boiler. Keep whisking the egg mixture continuously until the sugar dissolves and it becomes pale in color, about 5 minutes.
3. Remove the bowl from the pot and add the softened mascarpone cheese. Whisk until the mixture is smooth and silky. Set aside.
4. In a separate mixing bowl, combine the whipping cream, matcha powder, and vanilla extract. Use an electric hand mixer with a whisk attachment to whip the cream until it reaches medium peaks. The cream should hold its shape, leave trails, but remain fluid without forming stiff peaks.
5. Gently fold the whipped cream into the mascarpone mixture using a spatula, mixing until no streaks remain. Set the mixture aside.

Matcha Soak

1. In a shallow bowl, mix together matcha powder, granulated sugar, and hot water. Whisk with a matcha whisk, milk frother, or regular whisk until the mixture becomes slightly frothy, about 30 seconds.
2. Quickly dip each ladyfinger into the matcha soak, just enough to coat both sides. Let any excess liquid drip off. Avoid soaking the ladyfinger fully, as it may become mushy. Arrange the dipped ladyfingers in a single layer at the bottom of your serving container. Repeat until you have an even, flat layer.
3. Spread a generous layer of mascarpone cream over the ladyfingers, using a spatula to smooth it evenly across the surface.
4. Layer the soaked ladyfingers again, followed by another generous layer of mascarpone cream. Smooth it out evenly with a spatula.
5. Cover the matcha tiramisu and refrigerate for at least 4 hours, or preferably overnight, to allow the cream to set and the ladyfingers to soften.

Topping

• Just before serving, lightly dust the top of your tiramisu with matcha powder.