Garden matcha latte in a ceramic cup and honey and lavender on the side on a wooden tray

Simple matcha tiramisu

A perfect combination of rich cream and the earthy matcha bitterness.

by Cuzen Matcha

dietary badge | Gluten free
dietary badge | Vegan adaptable

Servings icon

Servings:  4

Start to finish icon

Active time: 30 minutes

Matcha leaf blend icon

Signature Blend: 2 shots

Shot level icon

Level:  2 or 3

Matcha leaf blend icon

Signature Blend: powder mode x2

  • 8 oz mascarpone    
  • 1 c heavy whipping cream 
  • 4 tbsp sugar (granulated sugar or cane sugar)
  • 1 egg yolk
  • 8-10 ladyfingers

  1. Break the ladyfingers into thirds and pack them tightly at the bottom of four, 8-fluid ounce containers.
  2. Pour in ½ a fresh matcha shot in each cup.
  3. In a bowl, whip together the egg yolk, mascarpone and half the sugar until the mixture is white.
  4. In a separate bowl, whip the heavy cream with the remaining sugar.
  5. Refrigerate for at least 2 hours. To thoroughly soak the ladyfingers, refrigerate for at least 4 hours.
  6. Dust matcha powder on top and serve.