# What You Need:
→ Matcha Mixture
01 - Japanese matcha powder — 2 tablespoons
02 - Hot water — 1 cup
03 - Granulated sugar — 2 tablespoons
→ Mascarpone Cream
04 - Large egg yolks — 3
05 - Granulated sugar — 1/3 cup plus 1 tablespoon
06 - Mascarpone cheese, chilled — 1 cup
07 - Heavy cream, chilled — 3/4 cup plus 1 1/2 tablespoons
→ To Assemble
08 - Ladyfingers — 7 ounces (about 24 pieces)
09 - Extra matcha powder for dusting — as needed
# Step-by-Step Directions:
01 - Whisk matcha powder with hot water and 2 tablespoons sugar in a small bowl until completely dissolved; set aside to cool to room temperature.
02 - Place egg yolks and 1/3 cup plus 1 tablespoon sugar in a heatproof bowl over gently simmering water and whisk continuously until pale and thick, about 3 to 4 minutes; remove from heat and allow to cool.
03 - Beat mascarpone in a chilled bowl until smooth and free of lumps, working gently to avoid overmixing.
04 - Whip the chilled heavy cream to firm peaks using an electric mixer or whisk, then refrigerate briefly until needed.
05 - Fold the cooled yolk mixture into the mascarpone until uniform and smooth, using a silicone spatula to keep the texture airy.
06 - Gently fold the whipped cream into the mascarpone mixture in two additions, keeping the mixture light and airy without deflating.
07 - Briefly dip each ladyfinger into the cooled matcha infusion, ensuring they are moistened but not soggy; work quickly to maintain structure.
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 - Repeat with the remaining ladyfingers and top with the remaining mascarpone cream, smoothing the surface with a spatula.
10 - Cover and refrigerate for at least 4 hours (preferably overnight). Before serving, dust generously with additional matcha powder.
