Name: Café-style matcha tiramisu cups
Total time: 260 min
Yield: 4
Cuisine: Korean
Ingredients: Mascarpone cheese — 200 g; Heavy cream — 200 ml; Sugar — 50 g; Dry ladyfinger sponge biscuits — 100 g; Pure matcha powder — 8 g; Water — 100 ml

01 / Before you start

Ingredients

4 servings

Household amounts

For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.

King Arthur Baking

Ingredient flexibility

Keep essential ingredients. Use a replacement for substitutable ones, or skip optional items and their preparation steps. Try one substitution at a time; photos show the original recipe.

Mascarpone cheeseabout 1 ⅛ paper cupsOriginal amount: 200 g
Substitute available
Use 200 g full-fat cream cheese, softened and mixed smooth before folding in the whipped cream. The dessert will be firmer and tangier.
Heavy creamabout 1 paper cup + 1 level eating spoon + 1 small teaspoonOriginal amount: 200 ml
Essential
Use whipping cream with at least 30% fat so it holds peaks. Ordinary milk or cooking cream that cannot whip will not form this layer.
Sugarabout 4 level eating spoonsOriginal amount: 50 g
Substitute available
Use the same weight of caster sugar or fine white granulated sugar. Keep the amount for this batter; liquid sweeteners change its moisture.
Dry ladyfinger sponge biscuits½ of a 200 g packOriginal amount: 100 g
Substitute available
Use 100 g plain sponge cake cut into pieces. Brush on the cooled matcha tea instead of dipping; sponge cake absorbs liquid faster.
Pure matcha powderabout 1 ⅓ level eating spoonsOriginal amount: 8 g
Essential
Keep 8 g pure matcha for this matcha dessert. Sweet instant matcha mixes and loose green tea are not direct replacements.
Waterabout ½ paper cup + 2 small teaspoonsOriginal amount: 100 ml
Essential
Keep the listed cooking liquid; it controls hydration and sauce consistency. Use drinking water.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Sift about 1 level eating spoon (6 g) pure matcha into a shallow bowl. Whisk in about ½ paper cup + 2 small teaspoons (100 ml) water at about 80°C until smooth. Let the tea cool completely before dipping biscuits. Keep the remaining about 1 small teaspoon (2 g) matcha dry for the topping.
Step 1
Step 2

Gently stir about 1 ⅛ paper cups (200 g) mascarpone and about 4 level eating spoons (50 g) sugar with a spatula until smooth. Let very cold cheese soften briefly first, but keep the cream chilled. Stop once combined; heavy beating can split the cheese.
Step 2
Step 3

Whip about 1 paper cup + 1 level eating spoon + 1 small teaspoon (200 ml) cold heavy cream in a cold bowl for about 2–3 minutes until soft peaks hold. Fold it into the mascarpone in three additions, scooping from the bottom. Keep the mixture airy and white; do not whip until grainy.
Step 3
Step 4

Break 100 g dry ladyfingers to fit four clean 150–about 1 paper cup + 1 level eating spoon + 1 small teaspoon (200 ml) cups. Dip each piece quickly in the cooled matcha, about 1 second per side. Lift and let excess drip off; prolonged soaking makes the layers soggy.
Step 4
Step 5

Divide half the dipped biscuits between the cups, then add half the cream. Repeat with the remaining biscuits and cream, finishing with cream. Spread the tops gently and leave a little space below each rim for a cover.
Step 5
Step 6

Cover and refrigerate at 4°C or colder for at least 4 hours. Just before serving, sift the remaining about 1 small teaspoon (2 g) matcha evenly over the four cups. Serve chilled with spoons; dusting early can make the surface damp and dark.
Step 6