Matcha Mascarpone Tiramisu Cups (Printable)

Layers of matcha-soaked sponge and mascarpone cream topped with powdered sugar and matcha dusting in individual cups.

# Components:

→ Sponge Base

01 - 12–14 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

# Directions:

01 - Whisk hot water, matcha powder, and granulated sugar until completely dissolved. Allow to cool to room temperature.
02 - Whip cold heavy cream to soft peaks in a chilled bowl. Separately, combine mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold whipped cream into mascarpone mixture until light and airy.
03 - Break ladyfingers in half if necessary. Briefly dip each piece into cooled matcha syrup without soaking, then arrange a layer at the bottom of each serving cup.
04 - Spoon mascarpone cream generously over ladyfingers. Repeat dipping and layering with ladyfingers and cream, finishing with a smooth mascarpone layer on top.
05 - Cover cups and refrigerate for a minimum of 2 hours to set and chill.
06 - Before serving, sift powdered sugar over each cup and lightly dust with matcha powder for a snow-like finish.

# Expert Advice:

01 -
  • Fusion of Italian and Japanese flavors
  • Perfectly portioned individual servings
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 -
  • Do not soak ladyfingers in matcha syrup to avoid sogginess
  • Use high-quality matcha powder for best flavor and color
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