egg whites together. When the egg whites turn white and begin to get stiff, add 1/3 cup of sugar and whip to stiff peaks.
matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on.
cold heavy cream in a clean mixer bowl or medium sized bowl. When whipped cream begins to get stiff, add 1/3 cup of sugar and vanilla. Whip to stiff peaks.
whipped cream into the matcha mousse a third at a time until incorporated.
and refrigerate for at least 1 hour before serving.