- Prepare the vanilla pudding according to package directions. When finished place in the fridge to cool for at least 30 min.
- Place the mascarpone cheese in a large bowl and soften with a silicone spatula. Add the vanilla pudding and gently fold in until smooth and combined.
- Next, fold in the tub of whipped topping and the Marsala wine to the custard mixture until smooth.
- In a separate bowl, whisk together hot water and Boku Super Matcha until there are no lumps. One at a time, quickly dip both sides of the ladyfingers in the matcha mixture until soaked but not soggy. Place them on the bottom of an 8-inch-square baking dish, arranging 2 rows of 6 ladyfingers each.
- Spread half of the mascarpone custard over the ladyfingers. Smooth out the surface. Dip the remaining ladyfingers in the matcha mixture and place them on top of the custard.
- Top with the remaining custard, smooth out the top and cover with a sheet of plastic wrap. Refrigerate for at least 4 hours, preferably overnight. Before serving, dust top with matcha powder. Enjoy!
