Matcha Mascarpone Tiramisu Cups (Printable)

Airy matcha layers and creamy mascarpone come together in chilled, individual cups with a delicate snowy topping.

# Components:

→ Sponge Base

01 - 12–14 ladyfinger biscuits (savoiardi)

→ Matcha Syrup

02 - 1 cup hot water (240 ml)
03 - 2 teaspoons high-quality matcha powder
04 - 2 tablespoons granulated sugar

→ Mascarpone Cream

05 - 1 cup cold heavy cream (240 ml)
06 - 8 oz mascarpone cheese, room temperature (225 g)
07 - 1/3 cup powdered sugar (40 g)
08 - 1 teaspoon pure vanilla extract

→ Snow Topping

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

# Method:

01 - Whisk together hot water, matcha powder, and granulated sugar in a small bowl until completely dissolved. Set aside to cool to room temperature.
02 - Using a chilled bowl, whip the cold heavy cream to soft peaks. In a separate bowl, blend mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold whipped cream into mascarpone mixture until fully incorporated and fluffy.
03 - Cut ladyfingers in half if needed to fit cups. Quickly dip each ladyfinger into cooled matcha syrup without soaking. Arrange a layer of dipped ladyfingers in the bottom of each cup.
04 - Spoon a generous layer of mascarpone cream over ladyfingers. Repeat layering with dipped ladyfingers and cream, finishing with a smooth layer of cream on top.
05 - Cover cups and refrigerate for a minimum of 2 hours to firm and chill thoroughly.
06 - Before serving, sift powdered sugar over the surface to mimic snow, then lightly dust with matcha powder.

# Expert Advice:

01 -
  • Fusion of 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 cream to soft peaks to ensure a light mascarpone cream
  • Briefly dip ladyfingers avoid soaking to keep texture intact
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