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stevehoang
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In a blender, blitz the granulated sugar and earl grey until it becomes a fine powder
Add the blitzed sugar and earl grey mixture to the egg yolks and place over a double boiler, whisking until doubled in size
Add the vanilla and salt and set aside
In another bowl, add the mascarpone and heavy cream, whipping until medium peaks form
Add the egg yolk mixture to the cream and gently fold until incorporated
Sift the matcha powder and whisk with the warm water and sugar
Dip each ladyfinger into the matcha soak and cover the bottom layer of the baking dish, optionally sifting a layer of matcha powder
Add ½ of the cream mixture and evenly spread over using a spatula
Repeat the ladyfinger and cream layers once more
Chill for at least 5 hours, ideally overnight
Before serving, dust with matcha and enjoy