A Delicate Japanese Twist on the Italian Classic

Matcha tiramisu is a sophisticated reinterpretation of the traditional Italian dessert—light, layered, and subtly bitter-sweet. This version swaps out espresso for ceremonial-grade matcha, delivering a creamy yet refreshing dessert with earthy green tea notes and a whisper of sweetness. Assembled in individual cups, it’s elegant enough for entertaining, yet delightfully fuss-free. Each spoonful offers a gentle contrast of textures and a harmonious blend of flavors that lingers with quiet luxury.

Ingredients

Serves 4 individual cups

For the matcha soak

• 2 tsp ceremonial-grade matcha powder
• 150ml hot water (⅔ cup)
• 1–2 tsp honey or sugar, to taste

For the cream layer

• 250g mascarpone cheese (8.8 oz)
• 200ml heavy cream, chilled (¾ cup + 1 tbsp)
• 2 tbsp sugar
• ½ tsp vanilla extract

To assemble

• 8–10 ladyfinger biscuits (savoiardi), halved if needed
• Extra matcha powder, for dusting
• Optional: white chocolate shavings or toasted kinako for garnish

Instructions

Begin by preparing the matcha soak. Whisk the matcha powder with hot water until fully dissolved and frothy. Sweeten with a touch of honey or sugar, then let cool to room temperature.

In a chilled mixing bowl, beat the heavy cream until soft peaks form. In another bowl, whisk the mascarpone, sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture in batches, creating a light and airy cream.

To assemble, briefly dip each ladyfinger into the cooled matcha mixture—just a second or two per side, ensuring they don’t become soggy. Layer the bottom of each cup with the soaked biscuits.

Spoon or pipe a layer of the mascarpone cream on top, smoothing it gently with a spatula or the back of a spoon. Repeat with another layer of dipped ladyfingers followed by a final layer of cream.

Chill the assembled cups in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to develop and the layers to set.

Just before serving, dust the tops generously with matcha powder. Garnish with white chocolate shavings or a sprinkle of kinako if desired.

Cooking Tips

For the best flavor, use ceremonial-grade matcha—its smooth, vibrant quality balances beautifully against the richness of the cream. Don’t over-soak the ladyfingers—a quick dip keeps their structure and provides just the right contrast. Letting the tiramisu rest overnight truly enhances the texture and depth of flavor. For extra flair, serve in clear glass cups or mini dessert jars to showcase the elegant layers.