Matcha Mascarpone Tiramisu Cups (Print Version)

Layers of matcha-soaked sponge and creamy mascarpone chilled in cups with a snowy matcha topping.

# What You'll Need:

→ Sponge Base

01 - 12 to 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 (225 g), room temperature
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

# Step-by-Step Guide:

01 - Whisk together hot water, matcha powder, and granulated sugar in a small bowl until fully dissolved. Allow to cool to room temperature.
02 - Whip cold heavy cream to soft peaks in a chilled bowl. Separately, blend mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold whipped cream into mascarpone mixture until fluffy.
03 - Break ladyfingers in half if needed. Briefly dip each piece into cooled matcha syrup without soaking, then arrange a layer at the bottom of serving cups.
04 - Spoon mascarpone cream over ladyfingers evenly. Repeat with another layer of dipped ladyfingers and cream, finishing with a smooth top layer of cream.
05 - Cover the cups and refrigerate for at least 2 hours to set and chill.
06 - Before serving, sift powdered sugar over the top to create a snow-like effect and dust lightly with matcha powder.

# Top Tips:

01 -
  • Fusion of Italian and Japanese flavors
  • Perfectly portioned cups for convenience
02 -
  • Ladyfingers can be replaced with soft sponge cake for different texture
  • Adding a dash of sake or Japanese whisky to matcha syrup enhances flavor (optional)
03 -
  • Use high-quality matcha powder for the best flavor
  • Do not soak ladyfingers too long to maintain texture
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