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In a bowl, whisk together egg yolks and sugar until well combined.
Bring a pot of water to a boil, then turn it off. Place the bowl with the egg yolk mixture on top (double boiler style) and whisk for about 3 minutes, until smooth and silky. Remove from heat.
Add the room temperature mascarpone to the egg yolk mixture and whisk until smooth and combined.
In a separate bowl, combine whipping cream and matcha powder. Beat with a hand mixer until thickened, you can also whisk by hand.
Fold the egg yolk mixture into the whipped matcha cream until fully combined and fluffy.
For the soaking liquid, whisk matcha powder, hot water, and a pinch of sugar together in a shallow dish.
Quickly dip each ladyfinger in the matcha liquid and lay them in an even layer in your container. Spread a layer of cream on top, then repeat with another layer of soaked ladyfingers and cream until you reach the top.
Refrigerate for at least 4 hours, preferably overnight, to set.
Before serving, optionally pipe some extra cream on top and dust with matcha powder.