# What you need:
→ Matcha mixture
01 - 2 tablespoons Japanese matcha powder
02 - 1 cup hot water (8 fl oz)
03 - 2 tablespoons granulated sugar
→ Mascarpone cream
04 - 3 large egg yolks
05 - 1/3 cup plus 1 tablespoon granulated sugar
06 - 9 oz mascarpone cheese, chilled (about 1 cup)
07 - 3/4 cup plus 1 tablespoon heavy cream, chilled
→ To assemble
08 - About 24 ladyfingers
09 - Extra matcha powder for dusting
# Directions:
01 - Sift matcha into a small bowl, add hot water and 2 tablespoons sugar, then whisk until smooth and fully dissolved. Allow the infusion to cool to room temperature.
02 - Place egg yolks and 1/3 cup plus 1 tablespoon sugar in a heatproof bowl and whisk over a gently simmering water bath until pale and slightly thickened, about 3–4 minutes. Remove from heat and cool to warm room temperature.
03 - Whisk mascarpone in a separate bowl until silky and free of lumps. In another bowl, whip the chilled heavy cream to stiff peaks using an electric mixer or whisk.
04 - Fold the cooled yolk mixture into the mascarpone until uniform, then gently fold in the whipped cream until the mixture is smooth, airy and homogenous.
05 - Briefly dip each ladyfinger into the cooled matcha infusion, submerging only long enough to soak through but not become soggy, and arrange them immediately for layering.
06 - Place half of the soaked ladyfingers in a single layer in an 8x8-inch serving dish to form an even base.
07 - Spread half of the mascarpone cream evenly over the ladyfingers, smoothing the surface with a spatula.
08 - Repeat with the remaining soaked ladyfingers, then top with the remaining mascarpone cream and level the surface.
09 - Cover the dish and refrigerate for at least 4 hours to allow flavors to meld and the texture to set; overnight refrigeration yields the best result.
10 - Just before serving, dust the top generously with additional matcha powder and, if desired, garnish with white chocolate shavings.
