In a double boiler, whisk and cook the egg yolks and granulated sugar together until it reaches a temperature of 74 degrees C. The mixture will look slightly increased in volume and lightened in colour. Set aside on the counter to cool.

Divide the heavy cream into two 1 cups.

Gently whip 1 cup of the heavy cream until the soft peak stage. When the egg yolk mixture has cooled, stir it into the mascarpone. Then gently fold in the whipped cream until everything is combined. Set aside on the counter as you prepare the next steps.

With the remaining 1 cup of heavy cream, gently whip it while slowly adding in the icing sugar to create a sweetened whipped cream for topping. Set aside in the fridge.

In a rimmed plate, combine the matcha powder and water together until completely dissolved.

Gather an 8×8 serving dish or individual serving cups. No need to grease or line the dishes with parchment/wax paper.

One by one, dip Savoiardi biscuits into the matcha mixture and layer into the dish or cups until the entire bottom surface is covered with one layer of biscuit.

Now spread on an even layer of 1/3 of the mascarpone mixture.

Repeat the layers 2 more times with the dipped Savoiardi biscuits and the mascarpone. By the end you should have 3 layers of Savoiardi biscuits and 3 layers of mascarpone in your tiramisu.

Take the whipped cream out of the fridge and pipe dollops on top, creating whatever design/pattern you like.

Finally, dust the top with matcha and refrigerate for at least 2 hours until the Savoiardi biscuits are softened before serving.