These Individual Matcha Tiramisu Cups are not only cute, but they're straightforward to make. They feature matcha-soaked lady fingers paired with whipped cream and cream cheese.
Is there a dessert that you can't pass up on if you see it?
For me, that's tiramisu.
These luxurious individual matcha tiramisu cups are the perfect balance between creamy, lightly sweet, tangy, and earthy from the green tea.
What is tiramisu?
Tiramisu is a decadent coffee-based dessert which literally means "pick me up" in Italian.
I first fell in love with tiramisu as a university student.
Traditionally, it's made with coffee, mascarpone cheese, eggs, sugar, and cocoa.
There are different variations without eggs, since some people don't like the idea of eating raw eggs.
Also, there are recipes with eggs that are heated to a safe temperature for consumption.
But mine doesn't contain eggs.
Why you'll love this recipe
I've taken this dessert and given it an Asian twist.
These Individual Matcha Tiramisu Cups are egg-less, which keeps it simple, and uses cream cheese, which is easier to find than mascarpone cheese.
By all means, if you can find mascarpone cheese, you can substitute it for the cream cheese.
But instead of coffee, I've used matcha green tea, which can be slightly grassy and bitter and cuts through the richness of the dessert.
I like making these in cups as apposed to making it in a large pan, since it's easier to serve and looks much nicer, plus no one fights over how big a piece they got. 😉
How to make it
In a stand mixer, cream together the cream cheese and sugar using a paddle attachment until light and fluffy.
Add in the vanilla extract and mix until combined. Set aside.
Whip the heavy cream in a separate bowl until light and fluffy.
Lighten up the cream cheese by folding in the whipped cream, until incroporated.
Break the ladyfingers in half and soak the cookies in matcha and hot water.
Line the soaked cookies in a cup and add the whipped cream cheese on top.
Alternate with the the soaked ladyfingers and whipped cream.
Other recipes you may like
If you're looking for more decadent matcha desserts, try these:
I was totally blown away by the response I got when I posted these to my Instagram... so here's the recipe. If you make these, let me know -- I love seeing your creations! Tag me @siftandsimmer on Instagram, or leave me a comment below. 🙂
Individual Matcha Tiramisu Cups
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 pkg (8 oz) cream cheese room temperature
- ⅓ C granulated cane sugar
- ½ teaspoon vanilla extract
- ½ C hot boiled water
- 2 tablespoon matcha + extra for dusting
- ½ C heavy whipping cream
- 1 tablespoon powdered sugar
- 12 ladyfinger cookies broken in half
- Chill a medium sized bowl in the refrigerator.
- In a stand mixer, cream together the cream cheese and sugar using a paddle attachment until light and fluffy. Add in the vanilla extract and mix until combined. Set aside.
- To a small cup, add in hot water and matcha, whisking to dissolve. Let cool a little.
- Remove the chilled bowl from the refrigerator, and using a whisk, whip up the heavy whipping cream and powdered sugar until it reaches soft peaks.
- Use a spatula to gently fold the whipped cream into the cream cheese mixture until incorporated. The mixture will become much lighter.
- Carefully take a ladyfinger and dip into the matcha tea, ensuring the cookie absorbs the liquid. (Don't soak for too long or the cookie will become soggy).
- Remove the ladyfinger and place onto the bottom a serving cup. Repeat with another ladyfinger until the bottom surface is covered and even.
- Layer 1-2 spoonfuls of the whipped cream cheese mixture over the ladyfingers. Repeat with layering. Dust the tops with additional matcha powder.
- Chill in the refrigerator before serving.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.