Step by step

1. Heat the water to 80°C. In a small bowl, sift the matcha powder to remove any lumps. Add about 2 tablespoons of water to the matcha and whisk until it forms a smooth paste without any lumps. Gradually add the remaining water while whisking continuously until the matcha paste is well incorporated with the water. Set aside to cool completely.

2. In a heatproof bowl, combine the caster sugar and the egg yolks. Place the bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk the egg yolks and sugar vigorously while they are over the heat. Continue whisking until the mixture becomes pale, thick, and creamy, which takes a few minutes.

3. Add the mascarpone cheese to the bowl of the KitchenAid Stand Mixer fitted with a Mixer Whisk. Add the sabayon and whisk on speed 4 until fully incorporated.

4. In a separate KitchenAid Stand Mixer bowl, whip the heavy cream on speed 10 until stiff peaks form. Fold the cream into the mascarpone mixture.

5. Arrange 6 glasses on your workspace. Dip each ladyfinger briefly into the prepared matcha, making sure not to soak them too much. You may need to cut some ladyfingers to fit the glasses properly. Place a layer of dipped ladyfingers at the bottom of each glass, using 3 ladyfingers per layer.

6. Place the prepared tiramisu cream in a piping bag fitted with a round nozzle. Pipe a layer of the prepared tiramisu cream over the ladyfingers, covering them completely. Repeat the process, adding another layer of dipped ladyfingers followed by piping a layer of cream until you have three layers of each, ending with a layer of cream on top.

7. Place the glasses in the fridge and let it set for at least 4 hours. Before serving, finish off by dusting a layer of matcha powder over the top layer of cream.