In a clean mixing bowl, combine 200g heavy cream and 15g sugar. Using a whisk or mixer on medium-high speed, whip the cream until it thickens and forms clear patterns that hold their shape.

In a separate bowl, stir 100g mascarpone cheese with a spatula until smooth. Fold the mascarpone into the whipped cream, gently mixing from the bottom up until combined. Transfer the mascarpone mixture into a piping bag for easier assembly.

Dissolve 0.5g matcha powder in 100g hot water, stirring until smooth. Make sure the liquid isn't too thin.

Quickly dip each ladyfinger into the matcha liquid, coating the surface lightly without soaking.

Arrange a layer of matcha-dipped ladyfingers at the bottom of your container, covering the base completely.

Spread a layer of mascarpone mixture evenly over the ladyfingers using a spatula or piping bag.

Repeat the process: add another layer of ladyfingers followed by mascarpone mixture. Refrigerate for 3-4 hours to allow the flavors to meld and the tiramisu to set properly.

Sift a thin layer of matcha powder over the top of the tiramisu for a beautiful finish.

Optionally, decorate with jasmine flowers for a touch of elegance and freshness.