# 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 mascarpone cheese, chilled (about 1 cup)
07 - 3/4 cup plus 1 tablespoon heavy cream, chilled
→ To Assemble
08 - About 24 ladyfingers
09 - Additional matcha powder for dusting
# How-To Steps:
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 - Place egg yolks and 1/3 cup plus 1 tablespoon sugar in a heatproof bowl and whisk over a gently simmering pot of water (bain-marie) until the mixture is pale and slightly thickened, about 3–4 minutes; remove from heat and cool slightly.
03 - Beat mascarpone in a separate bowl until smooth and free of lumps, working quickly to keep it chilled.
04 - Whip the chilled heavy cream to stiff peaks with an electric mixer or whisk, taking care not to overbeat.
05 - Fold the cooled egg yolk mixture into the mascarpone until homogenous and silky.
06 - Gently fold the whipped cream into the mascarpone mixture in two additions until the filling is light and airy.
07 - Briefly dip each ladyfinger into the cooled matcha infusion, ensuring they are moistened but not saturated to avoid sogginess.
08 - Arrange half of the soaked ladyfingers in a single layer in an 8-inch square (20x20 cm) serving dish.
09 - Spread half of the mascarpone cream evenly over the first layer of ladyfingers.
10 - Repeat with the remaining soaked ladyfingers and top with the remaining mascarpone cream, smoothing the surface with a spatula.
11 - Cover and refrigerate for at least 4 hours, preferably longer or overnight to let flavors meld and the texture set.
12 - Before serving, dust the surface generously with additional matcha powder and, if desired, garnish with white chocolate shavings.
