Whip the Egg Whites: In a clean, grease-free mixing bowl, add the 2 egg whites. Begin whipping them on medium speed, gradually adding 60g of sugar as you whip. Continue until stiff peaks form and the mixture is glossy.

Beat the Egg Yolks: In a separate bowl, lightly whisk the 2 egg yolks until smooth. Set aside.

Prepare the Dry Ingredients: Sift 53g of cake flour and 7g of matcha powder into a bowl to remove any lumps. Mix until combined.

Melt Butter and Milk: In a small saucepan, melt 25g of unsalted butter with 25ml of milk over low heat until fully combined. Set aside to cool slightly.

Combine Ingredients: Gently fold the egg yolks into the whipped egg whites, ensuring not to deflate the mixture. Gradually sift in the cake flour and matcha mixture, gently folding it into the eggs.

Add Butter Mixture: Slowly pour in the melted butter and milk mixture while continuing to fold. Be careful not to overmix, as you want to maintain the airiness of the batter.

Bake the Matcha Biscuit: Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper and spread the matcha batter evenly. Bake for 12-15 minutes until the biscuit is light and springy to the touch. Remove from the oven and let it cool completely.

Bloom the Gelatin: In a small bowl, add 3g of gelatin to 20ml of milk. Let the gelatin bloom for 5 minutes.

Cook the Egg Yolks: In a heatproof bowl, whisk 2 egg yolks and 20g of sugar together. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture becomes thick and pale, about 3-4 minutes. Remove from heat.

Add Gelatin and Milk: Gently heat the gelatin and milk mixture until the gelatin is fully dissolved. Stir this mixture into the egg yolk mixture, then let it cool to room temperature.

Prepare the Mascarpone: In a large bowl, soften 200g of mascarpone cheese by whisking it until smooth. Gradually fold in the cooled egg yolk and gelatin mixture.

Whip the Cream: In a separate bowl, whip 100ml of heavy cream with 15g of sugar until medium peaks form. Fold the whipped cream into the mascarpone mixture gently.

Whip the Egg White: In a clean bowl, whip 1 egg white with 15g of sugar until stiff peaks form. Fold the whipped egg white into the mascarpone mixture until fully incorporated, creating a light, airy cream.

Dissolve the Sugar: In a small bowl, dissolve 20g of sugar in 20ml of hot water to create a sugar syrup. Stir until the sugar is completely dissolved, and let the syrup cool to room temperature.

Cut the Biscuit: Once the matcha biscuit is cooled, cut it into pieces that will fit your desired serving dish or individual glasses.

Brush with Sugar Syrup: Brush the biscuit pieces with the sugar syrup to add a touch of sweetness and moisture.

Layer the Tiramisu: Begin by placing a layer of matcha biscuit at the bottom of your dish. Spread a generous layer of mascarpone cream on top of the biscuit. Repeat the process, alternating layers of biscuit and cream until the dish is full or you’ve used all the components. The final layer should be the mascarpone cream.

Chill the Tiramisu: Refrigerate the assembled tiramisu for at least 4 hours or overnight to allow the flavors to meld and the cream to set.

Dust with Matcha Powder: Before serving, dust the top of the tiramisu with additional matcha powder for a decorative and flavorful finish.

Slice and Enjoy: Slice the tiramisu and serve chilled. Enjoy the creamy texture with the unique taste of matcha!