TJ Lee’s Matcha Tiramisu Cup

published Nov 5, 2021
Matcha Tiramisu Recipe

Upgrade your party dessert game with these easy and indulgent matcha tiramisu cups.

Serves4

Prep15 minutes

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4 glasses of matcha tiramisu on green platter. Desserts are dusted with matcha powder. Black and white fabric runner on table, and napkin with spoons in the background
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

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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.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

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:

  1. 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:

  1. 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:

  1. 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:

  1. 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.

  2. 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.

  3. 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.