Step 1: Prepare the Matcha Mascarpone Cream

1. Fill a pot with about 1 inch of water and bring to a boil. In a large heat-safe mixing bowl that fits over the pot without touching the water, whisk together 3 large egg yolks and 70 g granulated sugar.

2. Once the water boils, turn off the heat and place the bowl over the pot to create a double boiler. Whisk continuously until the sugar dissolves and the mixture becomes pale and slightly thickened, about 5 minutes.

3. Remove the bowl from the pot and immediately whisk in 225 g room-temperature mascarpone cheese until smooth and silky. Set aside.

4. In a separate mixing bowl, combine 350 g whipping cream, 2 teaspoons sifted matcha powder, and 1 teaspoon vanilla extract. Whip with an electric hand mixer (fitted with a whisk attachment) until medium peaks form—structured but still fluid, with visible trails.

5. Gently fold the whipped matcha cream into the mascarpone mixture with a spatula until no streaks remain, keeping the mixture airy. Set aside.

6. Tip: Sift the matcha to avoid clumps, and ensure the mascarpone is at room temperature to prevent lumps in the cream.

Step 2: Prepare the Matcha Soak

1. In a shallow bowl, combine 2 teaspoons sifted matcha powder, 1 tablespoon granulated sugar, and 120 g hot water.

2. Whisk with a matcha whisk, milk frother, or regular whisk until slightly frothy and fully dissolved, about 30 seconds. Let cool slightly.

3. Tip: Use hot (but not boiling) water to dissolve the matcha smoothly, and let it cool to lukewarm to avoid oversoaking the ladyfingers.

Step 3: Assemble the Tiramisu

1. Briefly dip each of the 24–30 ladyfingers into the matcha soak (1–2 seconds per side) to lightly coat both sides, letting excess liquid drip off. Avoid soaking too long to prevent mushiness.

2. Arrange the soaked ladyfingers in a flat, even layer in the bottom of a serving container (e.g., an 8×8-inch dish or individual glasses).

3. Spread a generous layer of matcha mascarpone cream over the ladyfingers, smoothing with a spatula to reach the edges.

4. Repeat with another layer of soaked ladyfingers, followed by another layer of mascarpone cream.

5. Tip: Work quickly when dipping ladyfingers to maintain their structure, and arrange them tightly for a sturdy base.

Step 4: Chill

1. Cover the tiramisu with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, to allow the cream to firm up and the ladyfingers to soften.

2. Tip: A long chill ensures the layers set properly and the flavors meld for the best texture.

Step 5: Add the Topping and Serve

1. Just before serving, use a fine-mesh sieve to dust 2 teaspoons matcha powder evenly over the top of the tiramisu.

2. Slice or scoop into portions and serve chilled.

3. Tip: For clean slices, use a sharp knife and wipe it between cuts. Serve in clear glasses for individual portions to show off the layers.