Matcha Tiramisu

Instructions

1. Make the matcha cream
   In a heatproof bowl set over a pot of simmering water (double boiler), whisk egg yolks and sugar until the mixture becomes pale and doubles in volume, about 3-4 minutes. Remove from heat and let cool for 5 minutes.
2. Incorporate the mascarpone
   Add the mascarpone cheese to the egg mixture and beat until smooth and well combined. Sift in 2 tablespoons of matcha powder and fold gently until the color is uniform with no streaks.
3. Whip the cream
   In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Carefully fold the whipped cream into the matcha-mascarpone mixture, being careful not to deflate the cream.
4. Prepare the dipping liquid
   Mix the cooled green tea with honey and the remaining 1 tablespoon of matcha powder, stirring until completely dissolved.
5. Assemble the tiramisu
   Quickly dip each ladyfinger into the matcha tea (about 1 second per side) and arrange in a single layer in an 8x8 inch baking dish. Cover with half of the matcha-mascarpone cream and spread evenly.
6. Complete the layers
   Create a second layer of dipped ladyfingers and top with the remaining matcha-mascarpone cream. Smooth the surface with a spatula.
7. Chill and set
   Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
8. Garnish and serve
   Before serving, dust the top generously with additional matcha powder using a fine mesh sieve. If desired, add white chocolate shavings for contrast. Cut into squares and serve chilled.