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

In a separate bowl, combine the brewed coffee and coffee liqueur.

Dip each ladyfinger into the coffee mixture briefly, then layer them in the bottom of a 9x9 inch dish.

Spread half of the cream mixture over the ladyfingers.

Repeat the layers with the remaining ladyfingers and cream mixture.

Cover and refrigerate for at least 4 hours or overnight.

Before serving, dust the top with matcha powder.