Matcha Tiramisu Cups
Italy's tiramisù reimagined with Japanese matcha — lady fingers soaked in matcha tea and sake (or orange liqueur), layered with a matcha-spiked mascarpone cream in individual glasses or jars. Dusted with ceremonial-grade matcha powder instead of cocoa. The bittersweet matcha perfectly mirrors the coffee bitterness of the original.
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Whisk matcha with hot water and sugar until dissolved. Cool; add sake/liqueur.
About 5 min
Beat egg yolks and sugar until pale and thick. Fold in mascarpone. Sift in matcha powder; mix gently.
About 14 min
Fold whipped cream into the mascarpone-matcha mixture until smooth.
About 14 min
Dip ladyfinger biscuits briefly in the matcha soak (do not soak — just a quick dip). Layer in cups or glasses.
About 14 min
Top with the matcha mascarpone cream. Refrigerate 2+ hours. Before serving, dust generously with sifted matcha powder.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 8 g
- Carbs
- 36 g
- Fat
- 24 g
- Fibre
- 1 g
- Sugar
- 24 g
- Sodium
- 120 mg
Contains: dairy, eggs
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Recipe by Boon Tools.