Prepare Matcha Soak: Sift 1 tablespoon of matcha powder and 1 tablespoon of sugar into 200ml warm water. Whisk vigorously until smooth, then let it cool completely.
Make Mascarpone Cream: In a large bowl, whisk mascarpone cheese with the remaining sugar until smooth. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. (Optional: For a "double matcha" effect, sift 1 teaspoon of matcha into the cream and fold in).
Assemble Layers: Quickly dip each ladyfinger into the cooled matcha soak (do not over-soak). Arrange a single layer of dipped ladyfingers at the bottom of an 8x8 inch dish.
Layer with Cream: Spread half of the mascarpone cream mixture evenly over the ladyfingers.
Repeat: Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
Serve: Just before serving, generously dust the top with sifted matcha powder.
