1. Heat the water and then stir in the sugar and Matcha powder. Set it aside and let it cool down slightly.

2. Mix the mascarpone with the yogurt, confectioners’ sugar, and vanilla bean paste until well combined.

3. Place half of the ladyfingers in an approx. 19x15cm casserole dish*. The bottom should be completely covered with ladyfingers – you may need to trim some of them. Drizzle about half of the Matcha liquid over the ladyfingers. Next, spread about half of the mascarpone cream over the ladyfingers. Spoon the strawberry compote (or strawberry puree) over the cream and spread it evenly as well. Arrange the remaining ladyfingers in a single layer on top and gently press them into the compote/purée. Drizzle the ladyfingers with the remaining Matcha liquid and then finish the tiramisu with a layer of mascarpone cream. Refrigerate the tiramisu for at least 4 hours or overnight.

4. Dust the tiramisu with Matcha powder before serving. If that’s too much Matcha for you, you can use cocoa powder instead.