Matcha Tiramisu Cups
By Stephanie Engoy, @thisisavocado_
Matcha Tiramisu Cups
By Stephanie Engoy, @thisisavocado_
Yield/Serves:
3-4
Matcha Cream Layer
- 3/4 cup heavy cream
- 3/4 cup mascarpone cheese
- 2 tsp good quality matcha, sifted
- ½ cup milk
- ¼ cup + 2 tbsp sugar
- 1 tsp vanilla extract
Cookie Layer
- ½ tbsp matcha powder, sifted
- 1/3 cup hot water (about 175°F / 79°C)
- 12-16 ladyfinger cookies, cut to fit each glass if needed (about 4-6 for each serving)
Topping
- Matcha powder, for dusting
In a bowl, whip the heavy cream until soft peaks form. Set aside.
In another bowl, whisk together mascarpone, matcha, milk, sugar, and vanilla until smooth. Gently fold in the whipped cream until fluffy and combined.
For the cookie layer, whisk the matcha with the hot water until thoroughly combined. Quickly dip each ladyfinger in the mixture (don’t soak, just a very quick dip).
In 3-4 small glass cups or jars, layer some of the matcha cream on the bottom, then dipped ladyfingers on top, followed by another layer of matcha cream. Repeat with more layers of cookies and cream until the cups are filled.
Chill for at least 2–3 hours (or overnight) to let the flavors meld, then just before serving, dust the tops with matcha powder and enjoy!