Instructions

1. Make the matcha soak:
2. Place 1 cup water, 2 teaspoons matcha powder, and 2 teaspoons granulated sugar in a medium bowl and whisk with a fork until the matcha and sugar are dissolved.
3. Make the matcha honey:
4. Place 1 tablespoon plus 1 teaspoon honey in a small microwave-safe bowl and microwave for 5 seconds. Add 1 teaspoon matcha powder and stir with a fork until the matcha is dissolved.
5. Make the filling:
6. Place 8 ounces mascarpone, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until smooth, about 2 minutes. Add 1 cup cold heavy cream and beat on medium speed until stiff peaks form, 1 to 1 1/2 minutes more.
7. Assemble the tiramisu:
8. Assemble the tiramisu in 4 (8-ounce) ramekins or small bowls. Soak 1 ladyfinger in the matcha mixture on both sides until moistened but not soggy, a few seconds per side. Break in half crosswise and place side-by-side in a ramekin. Repeat with the remaining ramekins.
9. Drizzle all the matcha honey evenly over the soaked ladyfingers. Top with half the filling (generous 1/3 cup each) and smooth into an even layer. Repeat soaking and placing the remaining ladyfingers over the filling. Top with the remaining filling and spread into a smooth layer.
10. Cover each ramekin with plastic wrap and refrigerate at least 4 hours or up to overnight. Uncover and dust the top with matcha powder before serving.