If you love the earthy, smooth taste of matcha and the rich creaminess of a classic tiramisu, these individual Matcha Tiramisu Pots are about to become your new favorite dessert.
They require zero baking, take only 15 minutes to assemble, and look like something you would order at a boutique dessert shop in Haymarket or the Melbourne CBD. By layering matcha-soaked sponge biscuits with velvety mascarpone cream in glass jars, you get a light, elegant treat that is perfect for a weekend dinner party or a cozy weeknight treat.
Dessert Bar Quality for a Fraction of the Price
Ordering specialized matcha desserts at a café or dessert lounge can easily set you back $12 to $15 per slice. Making individual portions at home is simple, fun, and significantly cheaper.
By using a 1kg bag of Oi Boba Matcha Latte Powder ($23.00), the matcha portion for each serving comes out to just $0.69.
When you factor in sponge ladyfingers, cream, and mascarpone cheese from the supermarket, the total cost is under $2.50 per serving. A single 1kg bag of powder gives you enough base for dozens of desserts, drinks, and bakes.
Easy Matcha Tiramisu Recipe
Yield: 4 Individual Serving Glasses
Prep Time: 15 Minutes (plus 2 hours in the fridge)
Ingredients
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150ml hot water
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250g mascarpone cheese (softened)
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200ml heavy whipping cream
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50g powdered sugar
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8 to 10 sponge ladyfinger biscuits (Savoiardi)
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Extra Oi Boba Matcha Latte Powder for dusting
Step-by-Step Instructions
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Make the Matcha Dip: Whisk 30g of Oi Boba Matcha Latte Powder into 150ml of hot water until smooth and completely lump-free. Set aside to cool slightly.
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Whip the Cream: In a bowl, whip the heavy cream and powdered sugar together until soft peaks form.
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Fold the Mascarpone: Gently fold the softened mascarpone cheese into your whipped cream until smooth and fluffy.
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Build the Layers: Break the ladyfinger biscuits in half. Quickly dip each piece into the warm matcha liquid for 1 to 2 seconds (don't soak them too long or they will get soggy) and place them at the bottom of 4 small glass jars or cups.
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Add the Cream: Spoon a generous layer of mascarpone cream over the biscuits. Add another layer of dipped biscuits, and top with the remaining cream.
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Chill and Serve: Put the pots in the fridge for at least 2 hours so the cream sets and the flavor settles. Dust a light layer of dry matcha powder over the top right before serving.
Frequently Asked Questions
Why use a pre-mixed Matcha Latte Powder instead of pure ceremonial matcha?
Our Oi Boba Matcha Latte Powder is pre-blended with creamer and sweet balance, which saves you from having to balance sweet and bitter notes yourself. It gives the ladyfinger biscuits a rich, smooth flavor without needing extra sugar in the tea soak.
Can I make these a day in advance?
Yes! They actually taste even better the next day because the ladyfinger biscuits have time to fully absorb the matcha flavor and the mascarpone cream sets firmly.
