Matcha Mascarpone Tiramisu Cups (Print)

Layered matcha sponge and mascarpone cream in cups with a delicate snow dusting of matcha powder.

# Ingredients:

→ Sponge Base

01 - 12–14 ladyfinger biscuits

→ Matcha Syrup

02 - 1 cup hot water
03 - 2 teaspoons high-quality matcha powder
04 - 2 tablespoons granulated sugar

→ Mascarpone Cream

05 - 1 cup heavy cream, cold
06 - 8 ounces mascarpone cheese, room temperature
07 - 1/3 cup powdered sugar
08 - 1 teaspoon pure vanilla extract

→ Snow Topping

09 - 2 tablespoons powdered sugar
10 - 1 teaspoon matcha powder for dusting

# Directions:

01 - In a small bowl, whisk together hot water, matcha powder, and granulated sugar until dissolved. Set aside to cool to room temperature.
02 - Whip cold heavy cream to soft peaks. In another bowl, blend mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fluffy.
03 - Break ladyfingers if needed to fit cups. Quickly dip each in cooled matcha syrup without soaking. Arrange a layer of ladyfingers at the bottom of each cup.
04 - Spoon mascarpone cream generously over ladyfinger layer. Repeat dipping and layering with ladyfingers and cream, finishing with a top coat of cream.
05 - Cover cups and refrigerate at least 2 hours to set and chill.
06 - Before serving, sift powdered sugar over tops and lightly dust with matcha powder.

# Expert Tips:

01 -
  • Fusion dessert blending Italian and Japanese flavors
  • Perfectly portioned in cups for easy serving
02 -
  • For extra flavor, add a dash of sake or Japanese whisky to the matcha syrup (optional)
  • Replace ladyfingers with soft sponge cake for a different texture
03 -
  • Whip the cream until soft peaks form for a light mascarpone cream
  • Do not soak ladyfingers too long in the syrup to keep texture intact
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