This is a very non traditional - but very delicious - eggless version of the classic Italian dessert.

For the ladyfingers:
24 ladyfingers
1 1/2 tablespoons matcha
1 cup water

For the matcha cream:
8 ounces mascarpone
1 cup cold heavy cream
1 1/2 tablespoons matcha
1/2 cup powdered sugar

Bring water to a boil and pour into a shallow pan. Whisk in the matcha and let cool. One at a time, dip the ladyfingers in the cooled tea and drain on a cooling rack set over a sheet pan. Work quickly or they will get soggy!

Whisk the mascarpone, heavy cream, matcha, and powdered sugar with an electric mixer to soft-medium peaks.

Lay the dipped ladyfingers in an 8-inch square baking dish. You will have to cut some to create an even layer. Top with a layer of matcha cream then dust with matcha. Repeat. Cover and refrigerate for 4 hours or overnight. (The longer the better.)

Slice, savor, and go straight to heaven.

Serves 6 to 8