• Separate egg whites and yolks into separate large bowls, then set aside.
• Whip egg whites until frothy, then slowly add sugar and continue to whip until stiff peaks form. Set aside.

• Whip egg yolks with mascarpone cheese and 10 g matcha powder until smooth.
• In the same bowl, gently fold in mascarpone mixture to meringue until batter is evenly combined. Set aside.
• In a bowl, add milk. Break ladyfingers in half, then dip smooth side down into milk for 3 seconds, then flip.

• In a rock glass, add 1 Tbsp batter, 1 Tbsp red beans and finally, ladyfingers sugar side down. Repeat with 3 Tbsp batter, until glass is at least 80% full.

| Adding the ladyfingers sugar side down ensures that the coffee will not leak into layers underneath, as the sugar coating acts as a shield.

• Chill glasses in the refrigerator for at least an hour before serving.

| Use transparent dishes or cups to showcase the layers of your tiramisu!