For 5 servings you need:
500 g mascarpone
250 g crème fraîche
20 g icing sugar
4 tsp matcha powder
150 ml water
200 g anko (japanese azuki bean paste; canned or homemade; can be found in japanese shops or on the internet)
Break the ladyfingers into large pieces and fill five glasses/bowls/whatever you like with them.
Mix mascarpone, crème fraîche and sugar until well combined.
Prepare the matcha tea the following way:
Put two teaspoons of matcha powder into a bowl and bring the water to the boil.
Let cool a little and add to the powder. Whisk immediately with a chasen (matcha whisk) or an electric mixing tool.
Let cool down completely.
Now soak the ladyfingers in three tablespoons of matcha for each serving.
Put three tablespoons of the cream on top and smooth the surface out.
Now top with one tablespoon of azuki bean paste, add another layer of cream and dust the surface with the remaining matcha powder.