Combine the water sugar and matcha for the dipping. Set aside and allow to cool.

Beat egg yolks with 2 tablespoons of sugar until they are a very pale yellow color

Beat eggs whites and cream of tartar until soft peaks. Sift in the 2 teaspoons of matcha powder and whisk until combined

Fold the egg mixtures together until combined. Then fold in mascarpone cheese and 1 teaspoon vanilla. Set aside

Add the vanilla and whipped cream in the base of a stand mixer fitted with a whisk attachment (or with a hand mixer in a medium bowl). Whisk until soft peaks form. Set aside

In 4-6 glasses, put a thin layer of matcha cream on the bottom. Determine if the lady fingers can lay down in your glass whole or should be broken in half. (for most glasses, they will need to break in half and this should be done before soaking)

Dip the ladyfingers in the matcha dip (only until just coated and then remove. Do not leave them soak). Place them over the layer of matcha cream. Once the lady fingers are down, layer over another layer of matcha cream and a layer of whipped cream. Top with a dusting of matcha powder (we use a sifter to dust)

Add another layer of soaked ladyfingers and repeat the process: top with matcha cream, whipped cream and matcha powder. Refrigerate overnight or for at least 4 hours