# What You Need:
→ Sponge Base
01 - 12 to 14 ladyfinger biscuits (savoiardi)
→ Matcha Syrup
02 - 1 cup hot water
03 - 2 teaspoons high-quality matcha powder
04 - 2 tablespoons granulated sugar
→ Mascarpone Cream
05 - 1 cup cold heavy cream
06 - 8 ounces mascarpone cheese, room temperature
07 - 1/3 cup powdered sugar
08 - 1 teaspoon pure vanilla extract
→ Snow Topping
09 - 2 tablespoons powdered sugar
10 - 1 teaspoon matcha powder for dusting
# How to Make It:
01 - Whisk hot water, matcha powder, and granulated sugar in a small bowl until fully dissolved; set aside to cool to room temperature.
02 - Whip cold heavy cream in a chilled bowl to soft peaks. In a separate bowl, blend mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture until light and fluffy.
03 - Break ladyfingers in half if needed to fit cups. Briefly dip each ladyfinger into cooled matcha syrup without soaking. Arrange a layer at the bottom of each serving cup.
04 - Spoon mascarpone cream generously over ladyfingers. Repeat layering with dipped ladyfingers and cream, finishing with a smooth cream top.
05 - Cover cups and refrigerate for a minimum of 2 hours to set and chill.
06 - Before serving, sift powdered sugar over the surface then lightly dust with matcha powder.
