Sift 2 tsp ceremonial grade matcha into a small bowl to remove clumps. Add 60 ml hot water (~175°F / 80°C). Whisk vigorously in an 'M' or 'W' motion until frothy and fully dissolved, about 15–30 seconds. If using, stir in 1 tsp granulated sugar until dissolved.

Sweeten

Stir the 1.5 tbs vanilla syrup into the finished matcha. Taste and adjust: add up to another 1/2 tbs syrup if you prefer sweeter.

Coffee Layer

Prepare the coffee component: if using espresso, pull a 60 ml double shot and let it cool slightly. If using cold-brew concentrate, measure 60 ml. Stir in 1 tbs marsala-style coffee syrup or 1 tsp brown sugar to echo tiramisu flavors, stirring until dissolved. Chill briefly if still hot.

Milk & Assembly

Fill a 16 oz (approx. 475 ml) glass with ice cubes to about 3/4 full (roughly 6–8 medium cubes).

Pour 200 ml milk and 40 ml light cream into a separate measuring cup and gently stir to combine. Pour the milk/cream mixture over the ice, filling the glass to about 3/4 full and leaving room for matcha and coffee layers.

Slow-pour the sweetened matcha over the back of a spoon near the inside rim so it floats as a top green layer. Tilt the spoon if needed to control flow and preserve visual layers.

Using the same spoon technique (or gently pour), add the 60 ml coffee concentrate along the side so it creates a darker band beneath or through the matcha, producing a layered look reminiscent of tiramisu. The coffee may intermingle slightly with milk for a marbled effect.

Tiramisu Finish

Top with 2 tbs mascarpone whipped topping: if using mascarpone + whipped cream, whip 2 tbs cream with 2 tbs mascarpone until soft peaks form and dollop onto the center of the drink.

Dust the top with a light sieve of 1 tsp unsweetened cocoa powder and a very light sprinkle of 1 tsp matcha powder to give the signature tiramisu cocoa + matcha finish. Serve with a straw and a long spoon to stir before drinking so the matcha and coffee combine with milk to taste.