Whisk vigorously in an M-shaped motion with a bamboo whisk (chasen) or briskly with a small whisk or milk frother until frothy and fully dissolved (about 20–30 seconds). Set aside.

Mascarpone Latte Mix

Heat and combine

In a small saucepan, combine 8 oz whole milk, 1 oz heavy cream, 1 tbsp mascarpone, 1 tsp vanilla extract, 1 tsp sugar and a pinch of salt.

Warm the mixture over medium-low heat, whisking occasionally, until it reaches 60–65°C (140–150°F) and the mascarpone has melted into the milk (do not boil). This should take about 4–5 minutes.

If you prefer a silkier texture, use an immersion blender or small countertop blender to emulsify the warm mixture for 10–15 seconds until slightly frothy and homogeneous.

Taste and, if desired, add a small amount of simple syrup or honey to adjust sweetness. Remember the matcha base already contains sugar.

Assembly & Garnish

Preheat a 12 oz serving mug by rinsing with hot water, then pour out the water.

Pour the prepared mascarpone latte mixture into the warmed 12 oz mug, filling about three-quarters of the way (leave room for matcha and foam).

Slowly pour or spoon the whisked matcha over the top of the latte mix so it sits on the surface and creates a two-tone effect.

Top with a bit of the foam from the milk mixture (if using an immersion blender you will have light froth).

Lightly dust the surface with a scant 1 tsp unsweetened cocoa powder and then a light dusting of matcha powder (use a small sieve for even coverage). Cocoa should be subtle to evoke the tiramisu note without overpowering matcha.

Serve immediately while hot. Provide a small spoon so drinkers can swirl the layers together as they sip.