Add boiling water to matcha powder and whisk until a light foam forms on the surface. This will be the matcha tea used to add to the cookies.

To make the vegan cream layer:

1. Scoop out the solidified cream from the top of your oat whipping cream that has been refridgerated overnight.
2. Combine oat cream with powdered sugar and matcha and whip with an electric hand mixer until stiff peaks form.

To assemble:

1. Briefly submerge Biscoff cookies in prepared matcha tea.
2. Arrange matcha-infused cookies at the bottom of your chosen container. Layer whipped matcha oat cream over the cookies. Alternate layers until all components are used, finishing with a cream layer on top.
3. Refrigerate the tiramisu to set (a few hours or overnight). Just before serving, dust the top with matcha powder and garnish with fresh strawberries.