1. Make a double boiler. Simmer 1 inch of water in the pot. In the boil of the double boiler, whisk the eggs yolks and granulated sugar. Keep whisking until the sugar dissolves, about 5 minutes. Remove the bowl from the simmering pot.
2. Whisk in the mascarpone cheese until smooth. Set aside.
3. In the bowl of your stand mixer, add the heavy cream, matcha powder, dry milk powder, and vanilla extract. Beat on medium speed until the soft peaks form, about 5 minutes.
4. Add the whipped cream mixture to the egg/mascarpone mixture and fold together with a silicone spatula.
5. In the tiramasu dish, spread a very thin layer of the matcha mascarpone cream across the bottom of the dish. Set aside.

Matcha Soak & Assembly

1. In a small bowl, combine the matcha powder, sugar and hot water. With a matcha whisk, milk frother or regular whisk, whisk until the matcha powder and sugar are dissolved and the mixture looks frothy, about 2 minutes. Pour the mixture into a shallow dish wide enough to dip the ladyfingers in. (I use a creme brûlée dish.)
2. In a quick motion, dip a ladyfinger in the matcha soak and turn it over to coat both sides. This whole dip should take less than 2 seconds. Do not let the ladyfingers soak too long or all the way through because it will get mushy very quickly.
3. Place the soaked ladyfingers on the tiramisu dish, arranging them side by side until you fill up the bottom in an even layer.
4. Using half of the remaining mascarpone cream, spread that over the layer of ladyfingers. Repeat by soaking more ladyfingers and arranging them in an even layer over the cream mixture. Spread the remaining mascarpone cream over the ladyfingers. Smooth the surface of the cream with a bench scraper or spatula.
5. Cover and refrigerate for at least 4 hours or overnight to allow the cream to firm up and the lady fingers to soften.
6. Right before serving, dust a layer of matcha powder over the cream layer. Enjoy!