To prepare the Matcha Tea, put two teaspoons of green tea powder in a bowl. Add a few drops of water and mix with a small whisk or a spoon until the tea powder is well dissolved. Add 1 cup of water (cold or lukewarm, it doesn't matter) and mix. Set aside.

For the Tiramisu Cream: Separate the egg yolk from the white and place them in two different bowls. Beat the egg white until stiff peaks form. In the other bowl, use an electric mixer to beat the mascarpone with the egg yolk and three tablespoons of sugar. Add one or two teaspoons of sifted matcha powder and mix it in. Gently fold the beaten egg white into the mascarpone mixture, using upward and downward motions to avoid deflating it.

Assemble the dessert by alternating layers of ladyfingers soaked in the matcha tea you prepared earlier with layers of mascarpone cream. Decorate with matcha powder and store in the refrigerator.