6 egg yolks
5 tablespoons sugar
2 teaspoons Matcha
2 tablespoons sake
16 ounces mascarpone cheese
1 teaspoon vanilla extract
21 packaged ladyfingers
cocoa powder for dusting

Matcha syrup:
1/2 cup water
1/2 cup sake
1/4 cup sugar
1 teaspoon Matcha

Boil water for matcha syrup. Add sugar, boil for 2-3 minutes. Remove from heat and add sake and matcha. Mix till well blended. Set aside to cool.

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add matcha to sake, mix well till all the matcha is dissolved. Add matcha and sake liquid, vanilla extract to mascarpone and mix to incorporate.

Dip each ladyfinger into matcha syrup until liquid has soaked into the ladyfinger, but not too much that the ladyfinger falls apart. Place the soaked ladyfinger on the bottom of a 5x9 inch container. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with cocoa powder.