# What You'll Need:
→ Matcha mixture
01 - 2 tablespoons Japanese matcha powder
02 - 1 cup (8 fl oz) hot water
03 - 2 tablespoons granulated sugar
→ Mascarpone cream
04 - 3 large egg yolks
05 - 1/3 cup plus 1 tablespoon granulated sugar
06 - 8.8 oz (about 1 cup) mascarpone cheese, chilled
07 - 3/4 cup plus 1 1/2 tablespoons heavy cream, chilled
→ To assemble
08 - About 24 ladyfingers (approximately 7 oz)
09 - Additional matcha powder for dusting
# How to Make It:
01 - Whisk matcha powder, hot water and 2 tablespoons sugar in a small bowl until fully dissolved; set aside to cool to room temperature.
02 - Bring a saucepan of gently simmering water to a low simmer and place a heatproof bowl over it, ensuring the bowl does not touch the water.
03 - Whisk egg yolks with 1/3 cup plus 1 tablespoon sugar over the bain-marie until the mixture is pale, thick and slightly ribboning, about 3–4 minutes; remove from heat and cool slightly.
04 - Beat mascarpone in a bowl until smooth and lump-free, using a spatula or electric mixer on low speed.
05 - Whip the chilled heavy cream to firm peaks in a clean bowl, taking care not to overwhip.
06 - Fold the cooled yolk mixture into the mascarpone until homogeneous, then gently fold in the whipped cream until the filling is smooth and airy.
07 - Quickly dip each ladyfinger into the cooled matcha infusion—immerse briefly so they are soaked but not soggy—and arrange half in a single layer in an 8x8-inch serving dish.
08 - Spread half of the mascarpone cream over the first layer of soaked ladyfingers, smoothing the surface with a spatula.
09 - Repeat with the remaining soaked ladyfingers and the remaining mascarpone cream; cover and refrigerate for at least 4 hours, preferably overnight to allow flavors to meld.
10 - Before serving, dust the top generously with additional matcha powder and, if desired, garnish with white chocolate shavings.
