# 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 - 8.8 ounces (about 1 cup) mascarpone cheese, 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 Prepare:
01 - Whisk matcha powder with hot water and 2 tablespoons granulated sugar in a small bowl until fully dissolved; set aside to cool to room temperature.
02 - Place egg yolks and 1/3 cup plus 1 tablespoon sugar in a heatproof bowl and whisk over gently simmering water (bain-marie) until the mixture becomes pale and thick, about 3–4 minutes; remove from heat and allow to cool.
03 - Beat mascarpone in a separate bowl until smooth and free of lumps, ensuring it remains chilled to maintain structure.
04 - In a chilled bowl, whip the heavy cream to stiff peaks, taking care not to overbeat.
05 - Fold the cooled egg-yolk mixture into the mascarpone until homogenous and silky, using a spatula to avoid deflating the blend.
06 - Gently fold the whipped cream into the mascarpone mixture in two additions until the filling is smooth and airy.
07 - Quickly dip each ladyfinger into the cooled matcha infusion so they are moistened but not waterlogged; work swiftly to preserve texture.
08 - Arrange half of the soaked ladyfingers in a single layer in an 8x8-inch serving dish, then spread half of the mascarpone cream evenly over them.
09 - Add the remaining soaked ladyfingers in a second layer and top with the remaining mascarpone cream, smoothing the surface with a spatula.
10 - Cover and refrigerate for at least 4 hours (preferably overnight) to set; before serving, dust generously with additional matcha powder and optionally garnish with white chocolate shavings.
