For the ladyfinger base: Beat the egg yolks with the sugar. In a separate bowl, beat the egg whites with the sugar, adding the sugar once the egg whites are partially whipped. Gently fold some of the whipped egg whites into the beaten yolks using a spatula. Then pour this mixture into the remaining whipped egg whites and gently fold together from the bottom up to keep the mixture light and airy.

Spread the batter onto a baking sheet lined with parchment paper, using an angled spatula to help. Bake in a preheated oven at 400°F (200°C) for 10–12 minutes. When golden brown, remove from the oven and let cool at room temperature.

For the mousse: Soak the gelatin sheet in a bowl of water to soften. Beat the egg yolks with the sugar. In a separate bowl, beat the egg whites with the sugar, adding the sugar once the egg whites are partially whipped. Add the mascarpone to the beaten yolks and mix well. Meanwhile, squeeze out the softened gelatin and melt it either in a double boiler or, preferably, in the microwave for 30 seconds.

Once melted, add the gelatin to the mixture. Then fold in the lightly whipped cream, and finally the whipped egg whites. Mix until combined.

For the soaking syrup: In a bowl, add the matcha green tea powder, then the water and the juice of one lemon. Stir with a teaspoon until the tea is fully dissolved.

Now everything is ready to assemble the tiramisu. Using a 9 1/2-inch (24 cm) cake ring, cut three disks from the ladyfinger base. Place a cake board underneath, set the ring on top, and line the inside of the ring with a strip of acetate.