Experience a fusion of Italian and Japanese flavors in this Matcha Tiramisu, inspired by Kyoto's Maccha House café. This version swaps traditional espresso for matcha green tea, bringing a fresh twist to the classic dessert. With layers of matcha-soaked ladyfingers and mascarpone cream, you can now recreate this café favorite at home. Recipe Notes: How can I adjust the matcha flavor without it turning bitter?: Use a mid-to-high grade matcha for smoother flavor, and keep the water around 170–175°F to minimize bitterness. For a stronger taste, you can fold an additional 1/2 – 1 teaspoon sifted matcha into the cream layer. To mellow bitterness, add a pinch of salt or a splash of vanilla to the cream, or slightly increase the sugar in the matcha dip. What can I use if I don’t have mascarpone?: Whipped cream cheese works: beat 8 oz (1 cup) cream cheese with 2–4 tablespoons heavy cream until silky, then use as mascarpone. Another option is well-drained, blended whole-milk ricotta plus a little cream for smoothness. For dairy-free, combine thick coconut cream with vegan cream cheese or cashew cream; expect a slightly different flavor and softer set. Is this safe for pregnant people or kids, and how can I reduce caffeine?: To pasteurize the yolks, whisk the yolk-sugar mixture over the bain-marie until it reaches 160°F (71°C), or use pasteurized shell eggs. For lower caffeine, substitute hojicha (roasted green tea) or a low-caffeine matcha; both pair nicely with the cream and yield a gentler flavor. How do I keep the ladyfingers from getting soggy or falling apart?: If they still soak up too fast, do a quick in-and-out dip or brush the matcha onto the ladyfingers instead of fully submerging. You can also chill or briefly freeze the ladyfingers before dipping to slow absorption. How far ahead can I make this, and can it be frozen?: It’s best after an overnight chill and keeps well, covered, for 2–3 days in the fridge (dust any finishing matcha on top just before serving to avoid bitterness and discoloration). You can freeze it tightly wrapped for up to 1 month; thaw overnight in the fridge—expect a slightly softer texture and duller green color.