Matcha Mascarpone Tiramisu Cups (Printable)

Airy matcha sponge layered with creamy mascarpone in chilled individual cups for a refreshing treat.

# What You'll Need:

→ Sponge Base

01 - 12 to 14 ladyfinger biscuits (savoiardi)

→ Matcha Syrup

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

→ Mascarpone Cream

05 - 1 cup cold heavy cream
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

# Method:

01 - Combine hot water, matcha powder, and granulated sugar in a small bowl and whisk until fully dissolved. Set aside and allow to cool to room temperature.
02 - Whip the cold heavy cream in a chilled bowl until soft peaks form. In a separate bowl, blend mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fluffy and well combined.
03 - Break ladyfingers in half if needed to fit serving cups. Quickly dip each ladyfinger into the cooled matcha syrup (do not soak) and arrange a layer at the bottom of each cup.
04 - Spread a generous spoonful of mascarpone cream over the ladyfinger layer. Repeat with another layer of dipped ladyfingers and cream, finishing with a smooth top layer of mascarpone cream.
05 - Cover the cups and refrigerate for a minimum of 2 hours to fully set and chill.
06 - Before serving, sift powdered sugar evenly over the top and dust lightly with matcha powder for a snow-like finish.

# Expert Advice:

01 -
  • Refreshing fusion of Italian and Japanese flavors
  • Perfectly portioned individual servings
02 -
  • Adding a dash of sake or Japanese whisky to the matcha syrup enhances the flavor.
  • Ladyfingers can be replaced with soft sponge cake for a different texture.
03 -
  • Use high-quality matcha powder for best flavor.
  • Do not soak ladyfingers too long to prevent sogginess.
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