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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.
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Prep Time 25 minutes
Total Time 7 hours 25 minutes
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

  • 8x8 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 8x8 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.