Everything is very approximate. You take about 16 ounces of mascarpone and fold it with about 3 eggwhites whipped stiffly.
Then fold in the whipped egg yolks (whipped with sugar).
Soak the ladyfingers in matcha. Layer the ladyfingers onto the bottom of a bowl or any container.
Pour the mascarpone mixture on top.
Sprinkle first with matcha powder, then shaved white chocolate.
*It has been suggested that we refrigerate them overnight so they can stiffen.