In a mixing bowl, whisk together the heavy cream, mascarpone cheese, powdered sugar, and matcha powder until smooth and creamy.

In a shallow dish, combine the brewed coffee and coffee liqueur.

Dip each ladyfinger briefly into the coffee mixture and layer them in a serving dish.

Spread half of the cream mixture over the ladyfingers.

Repeat the layers with the remaining ladyfingers and cream mixture.

Dust the top with extra matcha powder.

Refrigerate for at least 4 hours or overnight before serving.