Matcha Cups

Breathe new life into your decadent Dubai chocolate tablette and cake leftovers with these vibrant Matcha Tropical Fruit Cups—a celebration of contrasts where rich, crunchy white-chocolate pistachio angel hair mixture meet earthy matcha cream and sun-kissed tropical flavors. Then crown each cup with a confetti of fresh mango, tart passion fruit pulp, and jewel-like raspberries. Serve in to-go containers for picnics or weekday treats, or elevate the experience with sleek glassware for dinner parties, where the dessert’s striking green-and-yellow layers dazzle under soft lighting. This yet luxurious creation balances indulgence with freshness, proving that sustainability (and dessert!) can be irresistibly chic.

Matcha Cups

Course: Dessert

Cuisine: French

Keyword: dessert cups

Prep Time: 1

Make a day ahead: 5

Servings:

Calories: 190kcal

Cost: $20

Made out of leftovers

Print Recipe

Equipment

12 4 ounces/120g cups
1 Stand mixer
2 bowls
1 Whisk
1 Rubber spatula
1 Pipping bag

Ingredients

500 g Matcha mousse Recipe
250 g Pistachio biscuit (scraps) Recipe
150 g Crunchy pistachio interior Recipe
120 g Pistachio marmalade Recipe
12 each Chocolate decors Recipe

Toppings

300 g Fresh mango
250 g Fresh raspberries
2 each Fresh passion fruits
36 each Raw pistachios

Passion Fruit Soft Jelly

300 g Passion fruit puree
130 g Sugar
2.5 g Gelatin 200 bloom

Instructions

Passion Fruit Soft Jelly

Soak gelatin in cold water to soften – drain and set aside. In the saucepan, bring to boil passion fruit puree with the sugar. Cook for 2 minutes. Remove from the heat and add the soften gelatin. Let cool.

Matcha Cups Montage

Cut pistachio biscuit into twelve 1.5-inch/4cm diameter disks or use scraps.
Peel and dice mango. Combine passion fruit pulp with mango; keep refrigerated.
Pipe out matcha mousse half way full.
Plug a pistachio disk in matcha mousse.
Pipe out a dollop of pistachio marmalade.
Top each cup with a tablespoon of mango-passion fruit mixture, 3 raspberry halves, and 3 pistachios.
Cover fruits with the passion fruit coulis which should be at 68ºF/20ºC.
Decorate with a light touch of chocolate; disks or shavings.
Top with raspberries, and garnish with mint leaves.