Matcha tea tiramisu is the Japanese version of the famous Italian dessert, made with matcha green tea instead of coffee and cocoa powder. This sweet yogashi is also suitable for those like me who cannot take lactose, as it is made without mascarpone cheese. The recipe is calibrated for a bowl for 2-3 people. Matcha tiramisu can also be served in single-portion glasses. INGREDIENTS 1 pack of ladyfingers biscuits (savoiardi) 2 egg yolks 200 ml milk (of any type) 20 gr flour 1 teaspoon vanilla extract (or pod) 180 gr sweetened whipping cream (I used the vegetable one) 50 gr of sugar matcha tea PREPARATION - Heat the milk with the vanilla in a saucepan over low heat: the milk must almost boil but must not boil. - Meanwhile mix the sugar, flour and egg yolks with a hand whisk. - Incorporate the heated milk into the sugar and egg yolks mixture. The ingredients must be completely assembled. - Put the prepared mixture back into the saucepan and cook over low heat, stirring constantly until the custard is formed. - Turn off the stove and remove from the heat. Stir to cool. Then pour the custard into a large bowl. Cover the cream with the transparent film making it adhere to the surface of the cream: in this way the yellow crust will not form. Leave to cool completely in the refrigerator. - Whisk the sugared cream until stiff. - Add the whipped cream a little at a time to the cooled custard, mixing with a pot-lick from the bottom upwards. - Mix the matcha tea in a bowl with hot water to dissolve it completely. - Soak the ladyfingers well in the freshly made tea and create the first base in the bowl where the tiramisu will be served. Pour the cream over the first base of matcha tea ladyfingers creating a base. Continue soaking the ladyfingers creating a second floor and then pouring and flattening more cream to the edge of the bowl. - Store the tiramisu for at least an hour, so that it compacts. Then sprinkle the surface with matcha tea.