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Matcha Tiramisu Cups Recipe

Close-up of a layered Matcha Tiramisu Cups dessert in a glass, showing ladyfingers, green cream, and heavy matcha powder dusting.
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Make individual servings of Matcha Tiramisu Cups, a layered no-bake dessert combining creamy mascarpone with strong matcha-soaked sponge.

Ingredients

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  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups cold heavy cream
  • 16 ounces mascarpone cheese, cold
  • 2 tablespoons high-quality matcha powder, plus extra for dusting
  • 1/2 cup hot water
  • 1/4 cup granulated sugar
  • 1/4 cup rum or vanilla extract (optional)
  • 24-30 ladyfingers or 1/2 inch thick slices of sponge cake
  • 6 small serving cups or ramekins

Instructions

  1. Prepare the matcha soak: Whisk 2 tablespoons of matcha powder with 1/2 cup hot water until fully dissolved. Stir in 1/4 cup sugar and the rum or vanilla, if using. Set aside to cool completely.
  2. Make the sabayon base: In a heatproof bowl set over a saucepan of simmering water (do not let the water touch the bowl), whisk the egg yolks and 3/4 cup sugar constantly until the mixture is pale, thick, and reaches 160°F (about 8-10 minutes). Remove from heat and continue whisking until cool.
  3. Prepare the mascarpone cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the cooled sabayon mixture into the cold mascarpone cheese until just combined. Then, gently fold in the whipped cream until the mixture is uniform.
  4. Assemble the cups: Quickly dip each ladyfinger or sponge piece into the cooled matcha soak for just a second or two; do not over-soak.
  5. Layer the dessert: Place a layer of soaked ladyfingers at the bottom of each serving cup. Top with a layer of the matcha mascarpone cream. Repeat the layers, ending with a layer of cream on top.
  6. Chill: Cover the cups and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream to set.
  7. Serve: Just before serving, dust the top of each Matcha Tiramisu Cup generously with reserved matcha powder.

Notes

  • Use ceremonial grade matcha for the best color and flavor in the cream and soak.
  • If you prefer not to use raw egg yolks, you can substitute the sabayon base with 1 cup of heavy cream whipped with 1/2 cup powdered sugar and 1 teaspoon vanilla extract, then folded into the mascarpone.
  • For a firmer cream, chill the mascarpone and cream thoroughly before whipping.
  • If using sponge cake, cut it to fit the base of your chosen cups before dipping.

Nutrition

Find it online: https://spoonfulsnap.com/matcha-tiramisu-cups-recipe/