TJ Lee’s Matcha Tiramisu Cup
Upgrade your party dessert game with these easy and indulgent matcha tiramisu cups.
Serves4
Prep15 minutes
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Matcha is a very popular flavor in a lot of Asian desserts — you can find it in pudding or boba, for example. I love tiramisu and decided to make a version that uses the green tea powder in several ways. My matcha tiramisu is simple to pull together. The cream doesn’t require any eggs — you just need to whip the mascarpone and heavy cream mixture into stiff peaks. The ladyfingers are quickly dipped into a matcha-infused water to soak up the tea flavor. There’s also a drizzle of matcha honey. You layer it and it comes out beautifully. It’s a good caffeine kick at the end of any huge feast.
Matcha Tiramisu Recipe
Upgrade your party dessert game with these easy and indulgent matcha tiramisu cups.
Prep time 15 minutes
Serves 4
Nutritional Info
Ingredients
For the matcha soak:
- 1 cup
water
- 2 teaspoons
unsweetened matcha powder, plus more for dusting
- 2 teaspoons
granulated sugar
For the matcha honey:
- 1 tablespoon
plus 1 teaspoon honey
- 1 teaspoon
unsweetened matcha powder
For the filling and assembly:
- 8 ounces
mascarpone cheese
- 1/4 cup
granulated sugar
- 1 teaspoon
vanilla extract
- 1 cup
cold heavy cream
- 8 crisp
ladyfinger biscuits
Instructions
Make the matcha soak:
Place 1 cup water, 2 teaspoons matcha powder, and 2 teaspoons granulated sugar in a medium bowl and whisk with a fork until the matcha and sugar are dissolved.
Make the matcha honey:
Place 1 tablespoon plus 1 teaspoon honey in a small microwave-safe bowl and microwave for 5 seconds. Add 1 teaspoon matcha powder and stir with a fork until the matcha is dissolved.
Make the filling:
Place 8 ounces mascarpone, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until smooth, about 2 minutes. Add 1 cup cold heavy cream and beat on medium speed until stiff peaks form, 1 to 1 1/2 minutes more.
Assemble the tiramisu:
Assemble the tiramisu in 4 (8-ounce) ramekins or small bowls. Soak 1 ladyfinger in the matcha mixture on both sides until moistened but not soggy, a few seconds per side. Break in half crosswise and place side-by-side in a ramekin. Repeat with the remaining ramekins.
Drizzle all the matcha honey evenly over the soaked ladyfingers. Top with half the filling (generous 1/3 cup each) and smooth into an even layer. Repeat soaking and placing the remaining ladyfingers over the filling. Top with the remaining filling and spread into a smooth layer.
Cover each ramekin with plastic wrap and refrigerate at least 4 hours or up to overnight. Uncover and dust the top with matcha powder before serving.
Recipe Notes
Assembling in a loaf pan: If you don’t have ramekins, you can assemble the tiramisu in 1 (8x4-inch) loaf pan instead.
Make ahead: The tiramisu can be assembled and refrigerated up to 1 day ahead.