Matcha Mascarpone Tiramisu Cups (Printable Version)

Airy matcha-soaked sponge layered with creamy mascarpone in chilled portions, combining Italian and Japanese flavors.

# What You Need:

→ Sponge Base

01 - 12–14 ladyfinger biscuits (savoiardi)

→ Matcha Syrup

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

→ Mascarpone Cream

05 - 1 cup heavy cream, cold
06 - 8 oz 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

# How to Make It:

01 - Whisk hot water, matcha powder, and granulated sugar in a small bowl until fully dissolved. Let cool to room temperature.
02 - Whip chilled heavy cream to soft peaks. In another bowl, blend mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture until fluffy.
03 - Break ladyfingers in half if needed. Briefly dip each in cooled matcha syrup without soaking, then arrange a layer at the bottom of each serving cup.
04 - Spoon mascarpone cream generously over ladyfingers. Repeat with another layer of dipped ladyfingers and cream, finishing with a smooth cream layer on top.
05 - Cover cups and refrigerate for at least 2 hours to set and chill.
06 - Before serving, sift powdered sugar over tops for a snow effect, then dust lightly 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 -
  • Use high-quality matcha powder for the best flavor
  • Whip the cream to soft peaks for a light mascarpone mixture
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