Prepare the matcha to your liking and set aside to cool down.
Separate the egg yolks and whites. In a large heatproof bowl add the egg yolks and the sugar. Place the bowl on top of a pot filled with boiling water. Don’t let the water touch the bottom of the bowl.
Mix the egg yolks and sugar together until the mixture reaches 70°C. Or else, until the sugar crystals are completely dissolved. Once ready, set the mixture aside until it cools down completely.
Mix together the mascarpone cheese, salt, strawberry purée and the yolks and sugar mixture.
Whip the egg whites until they are fluffy and fold in gently in the mascarpone mixture, from bottom to top.
Gently dip the savoiardi biscuits in the cold matcha. Do not let the biscuits get completely soaked. Layer the savoiardi at the bottom of the dish.
Place sliced strawberries around the dish. Then, generously add the prepared cream. Repeat this process of layering the dipped matcha savoiardi and finish with the cream being the visible top.
Cover the tiramisù and place in the fridge. Ideally you let it rest overnight so that everything sets completely, however after 2 hours it can be enjoyed.
Before serving, sprinkle generously the matcha powder on top.
