Dissolve matcha powder and sugar in hot water. Let it cool to room temperature.

Separate the eggs into two bowls. • In a heatproof bowl, whisk the egg yolks and sugar. Place over a pot of simmering water (double boiler) and whisk constantly until the mixture is pale and thickened (about 5-7 minutes). Remove from heat and mix in the mascarpone cheese until smooth.

In a separate bowl, beat the egg whites to stiff peaks. • Gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the volume.

Dip each ladyfinger briefly into the matcha mixture (don’t oversoak).

Arrange a single layer of soaked ladyfingers in the bottom of the pan.

Spread half of the Mascarpone mixture evenly over the ladyfingers.

Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture.

Cover and refrigerate for at least 6 hours, preferably overnight.

Sift matcha powder evenly on top before serving.