Drain the cashews, purée into a homogeneous mixture together with the rest of the ingredients in a food processor.
Matcha and kiwi cream
In a food processor, purée all the ingredients to form a homogeneous mixture. Stir in half of the coconut cream.
Distribute half the sponge fingers in four glasses (each approx. 150 ml). Now layer the two creams in the glasses in turns with the rest of the sponge fingers. Chill for 2 hrs.
Before serving, decorate with the kiwi slices and dust with matcha powder.