Italian-inspired
Strawberry Pistachio Matcha Tiramisu Cups
Matcha-soaked ladyfingers, Greek yogurt mascarpone cream, strawberries, and pistachios make a no-bake dessert cup.
Matcha desserts need enough dairy and fruit to soften the tea's grassy edge.
These cups use mascarpone for richness, Greek yogurt for lift, and strawberries for acidity.
Pistachios add the texture that makes the dessert feel finished.
The ladyfingers should be dipped quickly in the matcha syrup so the layers stay spoonable instead of wet.
Chill the cups long enough for the cream to set.
They are best after a few hours, when the matcha has moved through the ladyfingers and the strawberries have released a little juice.
For another recipe in this seed collection, try Strawberry Pistachio Matcha Chia Parfaits or Pistachio Date Kataifi Yogurt Bark.
Directions
- Whisk matcha with hot water and 1 tablespoon honey until smooth, then cool.
- Beat mascarpone, Greek yogurt, remaining honey, vanilla, and lemon zest until creamy.
- Dip ladyfingers briefly in the cooled matcha.
- Layer dipped ladyfingers, cream, strawberries, and pistachios in six small cups.
- Repeat layers if the cups are tall enough.
- Chill for at least 3 hours before serving.
Nutrition
Nutrition Information
Estimated per serving: 360 calories, 11 g protein, 39 g carbohydrates, 19 g fat.
Variations
Recipe Variations
- Use raspberries instead of strawberries.
- Add a thin layer of strawberry jam for a sweeter dessert.
- Use almond extract in place of vanilla.
Notes
- Sift matcha first if it is clumpy.
- Do not soak the ladyfingers; a quick dip is enough.
- The cups hold for 24 hours but look freshest the day they are assembled.
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