In a matcha bowl, use a bamboo chasen or matcha whisk to combine the hot water and the matcha powder until smooth and foamy. Alternatively, use an electric milk frother or small whisk to combine the hot water and matcha powder.

Transfer the prepared matcha tea to a wide bowl and whisk in the caster sugar and sake until no granules of sugar remain.

One by one, dunk each savoiardi sponge finger in the matcha mixture and leave to soak for 1-2 minutes. Flip and dip again, before placing on a baking sheet or separate plate.

Place all the cream layer ingredients in the cup of a high-speed blender and blend until smooth. If the mixture appears to have split or doesn't quite look smooth, put the lid on the blender cup and sit it in a bowl of just-boiled water for 5-10 minutes before blending again.

Pour one third of the cream mixture into a deep 21x15cm dish. Top with six of the soaked savoiardi sponge fingers. Follow with another third of the cream mixture, followed by another layer of six soaked savoiardi sponge fingers. Top with the remaining third of the cream mixture and give the dish a gentle jiggle to even out the final cream layer and fill the cracks between the sponge fingers.

Cover with a lid or cling film (making sure it's not touching the cream surface) and place in the fridge for at least 6 hours or ideally overnight.

Right before serving, dust with the remaining matcha then slice and enjoy.