A refreshing, no-bake twist on the classic Italian dessert, these individual cups layer matcha-soaked ladyfingers, macerated strawberries, and fluffy mascarpone cream. The result is a vibrant treat that’s elegant enough for guests yet simple enough for a week-night indulgence.

Why You’ll Love This Recipe

Harmonious balance of earthy matcha, sweet strawberries, and rich mascarpone
Completely no-bake—ideal for warm weather or limited kitchen space
Naturally make-ahead; the flavours improve during an overnight chill
Individually portioned cups offer easy serving and beautiful presentation

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ladyfinger cookies
Culinary-grade matcha powder
Granulated sugar
Fresh strawberries
Lemon juice
Heavy cream
White chocolate chips (optional, for a richer cream)
Mascarpone cheese
Vanilla extract or light rum
Pinch of fine salt

directions

Prepare matcha syrup Whisk hot water, sugar, and matcha until smooth; let cool to room temperature.
Macerate strawberries Dice berries, toss with sugar and lemon juice; set aside 15 minutes.
Make mascarpone cream
- (Optional) Melt white chocolate with 60 ml of the cream, cool completely.
- Whip remaining cream with vanilla and salt to soft peaks.
- Fold in mascarpone, then any cooled ganache until light and billowy.
Assemble cups
- Break ladyfingers to fit your glasses.
- Briefly dip each piece (≈ 5 s per side) in matcha syrup; arrange a single layer in the base of each cup.
- Spoon on a layer of mascarpone cream, then a layer of strawberries.
- Repeat once more, finishing with cream.
Finish Dust the top with sifted matcha and garnish with a strawberry slice.
Chill Cover and refrigerate at least 8 hours (preferably overnight) before serving.

Servings and timing

Yield 6 standard 300 ml dessert glasses
Active prep 35 minutes
Chill 8 hours minimum (up to 24 hours)
Total 8 hours 35 minutes

Variations

Simplified cream Omit white chocolate and whip mascarpone directly with sweetened cream.
Boozy version Replace part of the matcha syrup with a splash of rum, Marsala, or elderflower liqueur.
Fruit swaps Substitute raspberries, peaches, or a mixed-berry medley for strawberries.
Family-style dish Layer everything in a single 20 cm square dish instead of individual cups.

storage/reheating

Refrigerate, covered, for up to 3 days. Serve straight from the fridge; freezing is not recommended, and reheating is unnecessary.

FAQs

What kind of matcha should I buy?

Use culinary-grade matcha; it offers vibrant colour and flavour without the expense of ceremonial grades.

Can I skip the white-chocolate ganache?

Yes—simply whip the mascarpone with cream and sugar until smooth.

How far ahead can I assemble the cups?

Up to 24 hours in advance; the texture remains ideal and flavours deepen.

Will frozen strawberries work?

They will soften too much and release excess liquid; fresh berries give the best texture.

How do I avoid soggy ladyfingers?

Dip quickly—about five seconds per side—so they absorb syrup without disintegrating.

Is there a coffee alternative to matcha?

Certainly; substitute chilled espresso or strong coffee to create a coffee-strawberry tiramisu.

Can I make it egg-free?

This recipe is already egg-free; the cream relies on whipped cream and mascarpone, not zabaglione.

What alcohol pairs nicely besides rum?

Try Marsala wine, amaretto, or elderflower liqueur for nuanced depth.

How do I lighten the dessert further?

Swap half the mascarpone for Greek yoghurt and reduce sugar slightly.

My matcha looks dull—why?

Old or low-quality matcha turns brownish; buy fresh powder and store it in an airtight, cool place.

Conclusion

Strawberry Matcha Tiramisu Cups marry Italian indulgence with Japanese flair, yielding an eye-catching dessert that is effortless, versatile, and crowd-pleasing. Prepare them the day before, chill overnight, and serve a sophisticated finale that dazzles with every spoonful.