Steps

1. In a bowl, whisk mascarpone cheese, sugar, matcha powder, and vanilla extract until smooth.
2. In a separate bowl, whip heavy cream until stiff peaks form.
3. Gently fold whipped cream into the mascarpone mixture.
4. Dip ladyfinger cookies into the brewed coffee and arrange a layer in a serving dish.
5. Spread a layer of the matcha mascarpone mixture over the cookies.
6. Repeat layers until all ingredients are used, ending with a layer of mascarpone mixture on top.
7. Refrigerate for at least 4 hours or overnight.
8. Before serving, dust the top with cocoa powder.