Matcha Tiramisu

This Matcha Tiramisu is a stunning Japanese-Italian fusion dessert that swaps coffee for earthy matcha green tea. Layers of light, fluffy mascarpone cream and soft ladyfingers soaked in sweet matcha syrup create a perfectly balanced, not-too-sweet treat. Dusted with vibrant matcha powder on top, this no-bake dessert is elegant enough for dinner parties but simple enough for weekend baking. Once you try matcha tiramisu, you’ll fall in love with its creamy texture and delicate green tea aroma.

Why You’ll Love This Recipe

• No baking required — just chill and serve
• Creamy, light, and not overly sweet
• Beautiful vibrant green color
• Make-ahead friendly for parties
• Unique twist on classic tiramisu

Ingredients Needed

For the Matcha Syrup

• 1 cup hot water
• 3 tablespoons matcha powder (culinary grade)
• 3 tablespoons sugar

For the Mascarpone Cream

• 3 large egg yolks
• ½ cup granulated sugar
• 8 oz mascarpone cheese, softened
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For Assembly

• 24–30 ladyfinger cookies (savoiardi)
• 2 tablespoons matcha powder (for dusting)

Step-by-Step Instructions

1. Make the Matcha Syrup
In a bowl, whisk hot water, matcha powder, and sugar until dissolved. Let cool completely.

2. Prepare the Mascarpone Cream
In a heatproof bowl, whisk egg yolks and sugar. Place over a pot of simmering water (double boiler) and whisk for 5–7 minutes until pale and thickened. Remove from heat.

3. Add Mascarpone
Beat in mascarpone cheese until smooth and fully combined.

4. Whip the Cream
In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Gently fold whipped cream into the mascarpone mixture until light and fluffy.

5. Dip the Ladyfingers
Quickly dip each ladyfinger into the cooled matcha syrup — about 1 second per side. Do not soak or they will become mushy.

6. Layer the Tiramisu
Arrange a single layer of dipped ladyfingers in an 8×8 inch dish. Spread half the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and remaining cream.

7. Chill and Dust
Cover and refrigerate for at least 6 hours, preferably overnight. Just before serving, dust generously with matcha powder through a fine-mesh sieve.

Tips for Success

• Use high-quality culinary matcha for best color and flavor
• Dip ladyfingers very quickly — 1 second per side maximum
• Chill overnight for the best texture and flavor development
• Dust with matcha right before serving to prevent bitterness
• Use room temperature mascarpone for smooth cream

Variations & Substitutions

• Use coconut cream instead of heavy cream for dairy-free
• Add a layer of white chocolate ganache for extra sweetness
• Swap ladyfingers for homemade sponge cake
• Add a splash of sake or white rum to the matcha syrup
• Make individual servings in glasses or jars

Serving Suggestions

• Serve chilled with a hot matcha latte on the side
• Garnish with white chocolate shavings or edible gold leaf
• Pair with fresh berries for color contrast
• Serve in small glasses for individual portions

Storage & Reheating

Store matcha tiramisu in an airtight container in the refrigerator for up to 3 days. Do not freeze — the cream will separate upon thawing. Dust with fresh matcha just before serving each time.

Frequently Asked Questions

Can I make matcha tiramisu without raw eggs?
Yes, use pasteurized eggs or omit yolks and use an eggless mascarpone cream recipe.

What’s the best matcha for tiramisu?
Culinary-grade matcha works perfectly. Ceremonial grade is too expensive for this use.

Why are my ladyfingers mushy?
You dipped them too long. A quick 1-second dip per side is all they need.

Can I make this gluten-free?
Yes, use gluten-free ladyfingers or gluten-free sponge cake fingers.

platehacks

Matcha Tiramisu

This Matcha Tiramisu is a stunning Japanese-Italian fusion dessert that swaps coffee for earthy matcha green tea. Layers of light, fluffy mascarpone cream and soft ladyfingers soaked in sweet matcha syrup create a perfectly balanced, not-too-sweet treat. This no-bake dessert is elegant enough for dinner parties but simple enough for weekend baking.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 7 hours hrs 25 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: Italian, Japanese

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup hot water
• 3 tbsp matcha powder (culinary grade)
• 3 tbsp sugar
• 3 large egg yolks
• 0.5 cup granulated sugar
• 8 oz mascarpone cheese, softened
• 1 cup heavy cream
• 1 tsp vanilla extract
• 24 ladyfinger cookies (savoiardi)
• 2 tbsp matcha powder for dusting

Equipment

• 8×8 inch square dish
• mixing bowls
• whisk
• hand mixer or stand mixer
• fine mesh sieve for dusting matcha
• double boiler or heatproof bowl and pot

Method

 

1. In a bowl, whisk hot water, 3 tablespoons matcha powder, and 3 tablespoons sugar until dissolved. Let cool completely.
2. In a heatproof bowl, whisk egg yolks and 1/2 cup granulated sugar. Place over a pot of simmering water (double boiler) and whisk for 5–7 minutes until pale and thickened. Remove from heat.
3. Beat in mascarpone cheese until smooth and fully combined.
4. In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Gently fold whipped cream into the mascarpone mixture until light and fluffy.
5. Quickly dip each ladyfinger into the cooled matcha syrup — about 1 second per side. Do not soak or they will become mushy.
6. Arrange a single layer of dipped ladyfingers in an 8×8 inch dish. Spread half the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and remaining cream.
7. Cover and refrigerate for at least 6 hours, preferably overnight. Just before serving, dust generously with matcha powder through a fine-mesh sieve.

Notes

Use high-quality culinary matcha for best color and flavor. Dip ladyfingers very quickly — 1 second per side maximum. Chill overnight for the best texture and flavor development. Dust with matcha right before serving to prevent bitterness. Use room temperature mascarpone for smooth cream.