Instructions

1. In a small bowl, whisk 2 tablespoons of matcha powder into the hot water until fully dissolved. Set aside to cool to room temperature. This will be the soaking syrup for the ladyfingers.
2. Melt the white chocolate gently in a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
3. In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously for about 5 minutes, until the mixture thickens and becomes pale. Remove from heat and let cool slightly.
4. Once the egg yolk mixture has cooled, fold in the mascarpone cheese until smooth and fully combined.
5. Add the melted white chocolate and vanilla extract to the mascarpone mixture and gently fold to incorporate evenly.
6. In a separate bowl, whip the cold heavy cream with 1 tablespoon of matcha powder to soft peaks using an electric mixer.
7. Fold the whipped matcha cream gently into the mascarpone mixture until fully combined and smooth.
8. Quickly dip each ladyfinger into the cooled matcha syrup, soaking briefly to avoid sogginess, and arrange a layer in the bottom of a 9x9 inch (23x23 cm) serving dish or individual glasses.
9. Spread half of the mascarpone and white chocolate mixture evenly over the ladyfingers.
10. Repeat with another layer of dipped ladyfingers and then the remaining mascarpone mixture.
11. Sift the remaining 1 tablespoon of matcha powder over the top layer for garnish.
12. Cover and refrigerate the tiramisu for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
13. Serve chilled. Optionally, garnish with white chocolate shavings or a dusting of extra matcha powder before serving.