In a small saucepan, combine lemon juice, water, and sugar. Heat over medium heat, stirring until the sugar dissolves completely.

Remove from heat, then sift in the matcha powder. Whisk vigorously until the matcha is fully dissolved and the syrup is smooth.

Let the syrup cool to room temperature.

Melt the chopped white chocolate using a double boiler or microwave in 20-second intervals, stirring between each until smooth. Allow it to cool slightly.

In a large mixing bowl, beat the mascarpone cheese until smooth. Slowly fold in the melted white chocolate until well combined.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Dip each ladyfinger (or sponge cake piece) quickly into the cooled matcha lemon syrup, ensuring they are moist but not soggy.

Arrange a layer of soaked ladyfingers in the bottom of your serving dish (a 9x9 inch dish works well).

Spread half of the white chocolate mascarpone mixture over the ladyfingers, smoothing it into an even layer.

Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Sift the matcha powder generously over the top layer of mascarpone, creating a vibrant green topping.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.

Before serving, dust with a little extra matcha powder for an extra pop of color.