Matcha Syrup:

1. Mix water and sugar in a small saucepan over medium heat. Bring to a boil.
2. Sift the matcha powder into the boiling water, then whisk until combined.
3. Remove from heat and stir in the wine. Let it cool. *(If not using wine, add extra water instead.)*

Mascarpone Filling:

1. In a large bowl, whip the heavy cream with 1/4 cup powdered sugar until slightly stiff peaks form (about 2-3 minutes). Don’t over whip.
2. Heat the water until very hot (about 175°F). Sift in matcha powder and whisk until dissolved.
3. In another bowl, beat mascarpone cheese with the remaining powdered sugar and the dissolved matcha using an electric mixer at medium speed until just combined.
4. Fold half the whipped cream into the mascarpone mixture, then gently fold in the rest.

To Assemble:

1. Use a 9×9-inch pan (or similar size).
2. Quickly dip each ladyfinger in the matcha syrup, then lay them side by side in the pan.
3. Spread half the mascarpone filling over the ladyfingers.
4. Repeat with another layer of dipped ladyfingers and the rest of the mascarpone filling.
5. Cover and refrigerate overnight.

To Serve:

1. Before serving, whip the cream for the topping until stiff peaks form.
2. Sift matcha powder over the tiramisu, pipe whipped cream around the edges, and garnish with fresh raspberries if desired.
3. Slice and enjoy!