# What You'll Need:
→ Matcha Mixture
01 - 2 tablespoons Japanese matcha powder
02 - 1 cup hot water
03 - 2 tablespoons granulated sugar
→ Mascarpone Cream
04 - 3 large egg yolks
05 - 1/3 cup plus 1 tablespoon granulated sugar
06 - 1 cup mascarpone cheese (about 8.8 ounces), chilled
07 - 3/4 cup plus 2 tablespoons heavy cream, chilled
→ To Assemble
08 - About 24 ladyfingers (approximately 7 ounces)
09 - Additional matcha powder for dusting, to taste
# How To Make It:
01 - Sift matcha into a small bowl, add hot water and 2 tablespoons sugar, then whisk briskly until fully dissolved and smooth; allow to cool to room temperature.
02 - Combine egg yolks and 1/3 cup plus 1 tablespoon sugar in a heatproof bowl and whisk constantly over gently simmering water until pale, thickened and slightly ribboning, about 3–4 minutes; remove and cool.
03 - Beat mascarpone in a bowl until smooth and lump-free. In a separate chilled bowl, whip the heavy cream to stiff peaks using an electric mixer or whisk.
04 - Fold the cooled yolk mixture into the mascarpone until homogeneous, then gently fold in the whipped cream until the mixture is smooth, light and airy.
05 - Quickly dip each ladyfinger into the cooled matcha infusion, ensuring they are moistened but not waterlogged; work quickly to retain structure.
06 - Place half the soaked ladyfingers in a single, snug layer in an 8 x 8-inch serving dish.
07 - Evenly spread half of the mascarpone cream over the arranged ladyfingers, smoothing with a spatula.
08 - Repeat with the remaining soaked ladyfingers and top with the remaining mascarpone cream, smoothing the surface for an even finish.
09 - Cover the assembled dish and refrigerate for at least 4 hours to allow flavors to meld and the texture to firm; overnight chilling yields best results.
10 - Just before serving, dust the surface generously with additional matcha powder and, if desired, garnish with white chocolate shavings; slice and serve chilled.
