strawberry matcha tiramisu cups

Serves 4 · 25 min prep

Ingredients

• 1 cup heavy whipping cream
• 8 oz, cold mascarpone cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp plus more for dusting culinary-grade matcha powder
• 1/4 cup hot water
• 1/2 cup cold milk
• 16–20 ladyfinger cookies
• 1 1/2 cups, hulled and sliced fresh strawberries
• 3 Tbsp, warmed slightly strawberry jam

Instructions

1. 1In a small bowl whisk matcha with the hot water until completely smooth and no clumps remain; stir in the cold milk and set the matcha dip aside to cool to room temperature.
2. 2In a large chilled bowl whip the heavy cream to soft peaks. Add the cold mascarpone, powdered sugar, and vanilla and continue whipping on medium-high just until thick, smooth, and pipeable; do not overwhip or it will turn grainy.
3. 3Taste and fold in an extra pinch of matcha if you want a stronger green-tea flavor. Transfer the cream to a piping bag or zip-top bag with the corner snipped for neat layering.
4. 4Quickly dip each ladyfinger into the cooled matcha milk for 1–2 seconds per side—just enough to moisten without sogginess—and break to fit the bottoms of four 8–glasses or jars.
5. 5Pipe a layer of matcha cream over the cookies. Spoon a few strawberry slices and a light drizzle of warm jam over the cream. Repeat with a second layer of dipped ladyfingers, cream, and strawberries, finishing with a generous swirl of cream on top.
6. 6Cover and refrigerate at least 4 hours or overnight so the cookies soften into a cake-like texture and the flavors meld.
7. 7Just before serving, dust the tops lightly with extra matcha through a small sieve and garnish with a fresh strawberry half.
8. 8Serve cold with long spoons. These keep well refrigerated up to 2 days; the matcha color stays vibrant when covered.