Matcha Tiramisu

1. In a large bowl whip together egg yolks & 1/4 cup sugar until it thickens & falls in a ribbon consistency. Add mascarpone in small increments & mix until all mascarpone is incorporated. Set aside.
2. Whip together egg whites & 1/4 cup sugar until soft-medium peaks in a large bowl.
3. Gently fold the mascarpone/egg yolk mixture & peaked egg whites together in small increments.
4. Prepare espresso (You may prepare it anyhow you like your espresso, I used a french press but you may also use instant espresso with water as well). Let cool if prepared with hot water. Add 2 tbsp liquor of choice. Set aside.
5. Mix matcha and water together. Set aside.
6. One at a time, dip each ladyfinger into espresso mixture (I let it soak until I feel the edges start to get soft, be careful not to over soak the ladyfingers or it will fall apart). Place them in a tall pan or baking dish. Repeat, to cover bottom layer of the container. Break pieces of ladyfingers for any odd shapes if needed. Spread half mascarpone mixture onto the ladyfingers in one even layer.
7. Repeat. Dip ladyfingers with matcha mixture, place & cover the first mascarpone layer. Spread the rest of mascarpone mixture on top.
8. Dust/sift top layer with cocoa powder and/or matcha powder.
9. Cover top with plastic wrap or a dish cover & set in fridge until ready to serve.