Whisk egg yolks and sugar in a sauce pan for about 30 seconds or until well blended. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and boil for a minute; remove from heat. Place plastic wrap on to milk mixture and refrigerate for about 1 hour.

Beat together the cooled milk mixture and cream cheese, set aside.

Beat heavy cream, vanilla, matcha, and powdered sugar until stiff, set aside.

Take your prepared matcha, I used 1 cup water and 1 tsp matcha powder, and pour into a shallow bowl.

Quickly dip both sides of the ladyfingers in the matcha one by one and arrange in a 9x13 rectangle dish, make sure to completely cover the bottom. You want the fingers soaked but not soggy.

Spread half of the cheese mixture over the fingers, then spread half of the whipped cream over the cheese layer.

Repeat with remaining ladyfingers, cheese mixture, and whipped cream. Dust with matcha and refrigerate for 5 hours or until firm. Enjoy!