Matcha Soak

1. Sift the matcha into a medium-sized shallow bowl
2. Add the sugar and mix until combined
3. Slowly pour 1/2 cup of boiling water, and whisk until smooth and completely combined
4. Add the remaining water whisk until combined
5. Pour through a sieve and set aside to cool to room temperature

Mascarpone Cream

1. Combine the matcha, sugar and mascarpone cream in the bowl of a stand mixer fitted with a whisk or in a large mixing bowl with an electric mixer, and whisk until just combined
2. Add the rum, and whisk until incorporated
3. In another bowl whip the cream until stiff peaks
4. Add the cream to the mascarpone mixture and fold together until just combined
5. Set aside in the fridge until ready to assemble

Assembly

1. Prepare a medium-sized rectangular baking dish (mine was 30cm x 19cm / 11″ x 7.5″) or a large rectaingular cake pan
2. Spread a thin layer of mascarpone cream over the base of your baking dish
3. Dip the ladyfingers in the matcha soak and line them up along the base of the baking dish, making sure to cover the entire surface
4. Top with a layer of mascarpone cream
5. Place down another layer of soaked ladyfingers and the remaining cream
6. Smooth off the top and cover with cling wrap
7. Place the assembled tiramisu in the fridge to chill overnight or a minimum of 4 hours
8. Remove the chilled tiramisu from the fridge and dust it with matcha powder
9. Slice and enjoy!