Matcha Milk Tea Tiramisu (No Egg Or Alcohol)

Combine the tea bags and water in a saucepan over medium heat. Bring to a simmer, then turn off the heat and let it steep for 8-10 minutes. Remove the tea bags then stir in the evaporated milk. Pour the milk tea into a flat-bottomed container large enough for the ladyfingers to lay flat.
In a medium-sized mixing bowl, beat cream cheese for 2 minutes until soft and fluffy. Add the sour cream, heavy cream, powdered sugar, and vanilla extract, and beat for another 3 minutes until smooth.
Working one at a time, quickly dip a ladyfinger into the milk tea (do not let the ladyfinger soak for any period of time- the dip should be in and out instantly), then place it into an 8x10 baking dish. Repeat until you have arranged a single layer of ladyfingers.
Spread a third of the cream filling over the ladyfingers then use a fine sieve to spread 1 tablespoon of matcha powder over the creamy filling. Repeat these layers two more times but omit the matcha on the final layer.
Cover with plastic wrap and refrigerate for at least 4 hours. I prefer to leave this overnight as the flavor will be even better. Just before serving, dust a final layer of matcha powder on top, then slice and serve. Enjoy!