In a heatproof bowl, whisk together egg yolks, 3/4 cup granulated sugar, and a pinch of salt until pale and frothy.
Gradually warm the milk while continuously stirring the egg yolk mixture, ensuring it does not cook over direct heat. Strain to create a smooth custard base.
Let the custard cool to room temperature, then refrigerate briefly before gently folding in softened mascarpone cheese. Stir in matcha powder and vanilla extract for a creamy matcha custard.
In a shallow dish, soak ladyfingers in cooled matcha tea until damp but not soggy. Arrange them in a single layer at the bottom of a serving dish.
Spoon half of the matcha mascarpone mixture over the ladyfingers and refrigerate to chill while assembling the second layer.
Repeat with a second layer of soaked ladyfingers and remaining mascarpone custard.
Dust with cocoa powder and a light dusting of powdered sugar before chilling the dessert in the refrigerator for at least 4 hours or overnight.
Serve chilled and enjoy this elegant matcha tiramisu.