Combine the water, sugar, and matcha for the dipping. Set aside and allow to cool.

Beat egg yolks with 2 tablespoons of sugar until very pale yellow.

Beat egg whites and cream of tartar until soft peaks form. Sift in 2 teaspoons of matcha powder and whisk until combined.

Fold the egg mixtures together until combined. Then fold in mascarpone cheese and 1 teaspoon vanilla. Set aside.

Add the vanilla and whipping cream to the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer in a medium bowl). Whisk until soft peaks form. Set aside.

In 4-6 glasses, put a thin layer of matcha cream on the bottom.

Determine if the ladyfingers need to be broken in half to fit in your glass. Break them if needed.

Dip the ladyfingers in the matcha dip, just until coated, and then remove them. Do not let them soak.

Place the dipped ladyfingers over the layer of matcha cream. Add another layer of matcha cream and a layer of whipped cream. Top with a dusting of matcha powder (use a sifter to dust).

Add another layer of soaked ladyfingers and repeat the process: top with matcha cream, whipped cream, and matcha powder.

Refrigerate overnight or for at least 4 hours.