Poured Matcha Tiramisu

This poured matcha tiramisu is a unique twist on the classic dessert, where creamy mascarpone filling, soft matcha-soaked ladyfingers, and a milk pour come together in one bowl. I love how the presentation feels modern and café-style, while still giving me all the indulgent flavors of traditional tiramisu.

Why You’ll Love This Recipe

I love this recipe because it turns tiramisu into a single-serve dessert that feels both casual and elegant. The milk pour makes it extra creamy and luxurious, while the earthy matcha balances the sweetness of the mascarpone cream. It’s simple to prepare, quick to assemble, and perfect when I want a lighter, refreshing tiramisu.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 ladyfingers
Matcha powder, for dusting on top

Matcha Syrup
1/3 cup (80 ml) hot water
1/2 tbsp matcha powder
1/2 tbsp granulated sugar
1 tbsp dark rum, optional

Mascarpone Cream
2 1/2 tbsp (40 gr) mascarpone cheese
1/4 cup (60 ml) heavy whipping cream
1 tbsp confectioners’ sugar
1/2 tbsp matcha powder
1/8 tsp vanilla extract

Milk Pour
2 tbsp (30 ml) heavy whipping cream
2 tbsp (30 ml) milk
Matcha powder

Directions

1. I whisk together hot water, matcha powder, sugar, and rum (if using) until smooth, then let it cool slightly.
2. I quickly dip the ladyfingers into the matcha syrup, making sure not to oversoak them.
3. I arrange the soaked ladyfingers in a serving bowl or glass.
4. I beat the heavy cream with confectioners’ sugar until soft peaks form.
5. I fold in the mascarpone cheese, matcha powder, and vanilla extract until smooth and creamy.
6. I spoon the mascarpone cream over the ladyfingers.
7. I prepare the milk pour by mixing heavy cream and milk until combined.
8. I pour the milk mixture over the cream layer just before serving.
9. I dust the top generously with matcha powder.

Servings and Timing

This recipe makes 1–2 servings. It takes about 15 minutes to prepare, plus a short chilling time of 30 minutes if I want the flavors to settle more deeply.

Variations

Sometimes I add a drizzle of white chocolate sauce with the milk pour for extra sweetness. I also like layering in fresh berries for a fruity touch. If I want a stronger matcha kick, I double the matcha in the mascarpone cream.

Storage/Reheating

I store this dessert in the refrigerator for up to 1 day, though I prefer enjoying it fresh since the milk pour softens the ladyfingers quickly. It’s not meant for reheating, and freezing isn’t recommended.

FAQs

Can I make this dessert ahead of time?

Yes, I prepare the mascarpone cream and syrup ahead, but I assemble and pour the milk just before serving.

Can I make it without mascarpone?

Yes, I sometimes substitute cream cheese, though the flavor is slightly tangier.

How strong is the matcha flavor?

It’s earthy but balanced, and I adjust it by adding more or less matcha powder.

What’s the purpose of the milk pour?

It adds creaminess and moisture, giving the tiramisu a melt-in-the-mouth texture.

Can I use store-bought whipped cream?

Yes, but I prefer whipping it fresh for better texture and flavor.

Will the ladyfingers get soggy?

Yes, but that’s part of the charm they soften into a cake-like texture.

Can I serve this in individual glasses?

Definitely, I love making single-serve portions for a pretty presentation.

Can I skip the dusting of matcha on top?

Yes, but I find it adds a nice finish and enhances the green tea flavor.

Can I use non-dairy milk and cream?

Yes, coconut or almond milk and plant-based whipping cream can be used, though the flavor will change slightly.

Conclusion

I love making this poured matcha tiramisu because it’s a refreshing, creative way to enjoy a classic dessert. With its soft layers, creamy mascarpone filling, and matcha milk pour, it feels indulgent yet light. It’s the kind of dessert I prepare when I want something quick, elegant, and full of flavor.

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