Matcha Tiramisu Cups

We will take tiramisu in just about any form. Although we love the classic coffee version of tiramisu, in this matcha version, we swap out the coffee and chocolate for matcha powder. The matcha soaked lady fingers, creamy mascarpone layer, and slightly bitter matcha powder are just like the classic, but with a matcha twist. These matcha tiramisu cups are the perfect no bake dessert. It’s creamy, simple, and the matcha gives it an incredible flavor and beautiful pale green color.

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Matcha Tiramisu Cups

Prep Time 30 minutes minutes

Resting 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 4

Ingredients

Matcha Cream

• 2 eggs separated
• 2 tablespoons sugar 25 g
• ⅛ teaspoon cream of tartar
• 2 teaspoons matcha powder
• 250 grams mascarpone room temperature
• 1 teaspoon vanilla extract

Whipped Cream:

• 1 cup heavy whipping cream
• 1 tablespoon vanilla bean paste
• 1 tablespoon powdered sugar

Matcha Dipping:

• 1 cup water
• 1 tablespoon unsweetened matcha powder
• 1 tablespoon sugar

Assembly

• ~5 oz ladyfingers
• 2 tablespoons unsweetened matcha powder

Instructions

Matcha Dipping

• Combine the water sugar and matcha for the dipping. Set aside and allow to cool.
  

Matcha Cream:

• Beat egg yolks with 2 tablespoons of sugar until they are a very pale yellow color
• Beat eggs whites and cream of tartar until soft peaks. Sift in the 2 teaspoons of matcha powder and whisk until combined
  
• Fold the egg mixtures together until combined. Then fold in mascarpone cheese and 1 teaspoon vanilla. Set aside
  

Whipped Cream:

• Add the vanilla and whipped cream in the base of a stand mixer fitted with a whisk attachment (or with a hand mixer in a medium bowl). Whisk until soft peaks form. Set aside

Assembly:

• In 4-6 glasses, put a thin layer of matcha cream on the bottom. Determine if the lady fingers can lay down in your glass whole or should be broken in half. (for most glasses, they will need to break in half and this should be done before soaking)
• Dip the ladyfingers in the matcha dip (only until just coated and then remove. Do not leave them soak). Place them over the layer of matcha cream. Once the lady fingers are down, layer over another layer of matcha cream and a layer of whipped cream. Top with a dusting of matcha powder (we use a sifter to dust)
• Add another layer of soaked ladyfingers and repeat the process: top with matcha cream, whipped cream and matcha powder. Refrigerate overnight or for at least 4 hours