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To prevent clumping, reserve 1 tbsp of cream and mix in 1tbsp of matcha to form a smooth paste. In a large bowl mix together mascarpone, sugar, and matcha powder paste.
Whip the rest of the cream to medium stiff peaks and then fold into the mascarpone mixture.
Using a matcha whisk and bowl, whisk the 12g matcha, sugar, and hot water until frothy. Allow to cool completely.
To assemble, dip each ladyfinger into the matcha liquid. Then line a 8x8”(20x20cm) dish with the ladyfingers. Pipe or spread half of the matcha mascarpone mixture evenly over the ladyfingers. Repeat with another layer. Cover with plastic wrap and refrigerate overnight. Dust with matcha powder and serve.