Matcha Tiramisu

Why You’ll Love Matcha Tiramisu Recipe

• The earthy-slightly-bitter taste of matcha pairs elegantly with the rich, creamy mascarpone filling.

• It’s a make-ahead dessert — you can assemble it, chill it, and serve later with minimal stress.

• Visually striking: the green hue of matcha gives it an elegant twist compared to traditional tiramisu.

• It’s versatile — great for a casual afternoon treat or a special occasion dessert.

• Because it uses matcha in place of coffee, it offers a different flavour profile that can appeal if you’re not a big coffee fan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mascarpone cheese
Sugar
Egg yolks
Dark rum
Heavy cream
Salt
Matcha (powdered Japanese green tea)
Ladyfingers
Very hot water (for dissolving the matcha)

Directions

1. Make the matcha soak: sift the matcha powder into a bowl, then whisk with very hot water until smooth and lump-free.

2. Make the cream: in a mixer bowl, combine mascarpone cheese, sugar, egg yolks, dark rum, heavy cream, and salt. Whisk with a whisk-attachment on medium-high speed until medium peaks form (about 5–7 minutes). Be careful not to overmix, as the mascarpone may separate.

3. Assemble: Select a baking dish (a 9×5″ loaf dish is suggested, but any similar size container will work). Spread a thin even layer of the cream mixture across the bottom.

4. Dip each ladyfinger, one at a time, into the matcha mixture: roll it 2–3 times to saturate, but avoid over-soaking so they don’t collapse.

5. Arrange the dipped ladyfingers snugly in one layer atop the cream.

6. Spread about half of the remaining cream mixture on top of that layer of ladyfingers.

7. Repeat with a second layer of dipped ladyfingers, then spread the remaining cream on top. Smooth the surface.

8. Garnish: dust a very fine, thin layer of matcha powder on top using a fine mesh strainer.

9. Chill: Refrigerate for at least 2 hours, but ideally overnight for best results and texture.

Servings and timing

Servings: 8 servings
Prep time: approximately 50 minutes
Cook (assembly) time: approximately 10 minutes
Chilling time: at least 2 hours, preferably overnight

Variations

• Replace dark rum with a non-alcoholic alternative such as vanilla or almond extract.

• Use flavored ladyfingers or sponge cake instead of plain ladyfingers.

• Add a layer of white chocolate shavings for texture and sweetness.

• Mix some matcha into the cream mixture for a stronger green tea flavor.

• Serve in individual jars or glasses for a more elegant presentation.

• Substitute part of the mascarpone with cream cheese for a tangier flavor.

Storage/Reheating

• Store: Keep covered and refrigerated for up to 2–3 days. After that, the texture may become too soft.

• Reheating: Do not heat. Serve chilled. You can take it out 10 minutes before serving to slightly soften.

• Make-ahead tip: Best made the night before to allow flavors to develop and layers to firm up.

FAQs

How do I choose the right matcha for this recipe?

Look for bright green, high-quality matcha — ceremonial grade is ideal for smoothness and color. Lower grades may taste more bitter.

Can I make this tiramisu without raw egg yolks?

Yes. Use pasteurized egg yolks or skip them and rely solely on the mascarpone and cream mixture.

What if my ladyfingers become too soggy while soaking?

Dip briefly — roll each ladyfinger 2–3 times in the matcha soak to avoid over-saturation.

Can I skip the rum or use a different flavour?

Yes. Replace it with vanilla, almond extract, or simply omit it.

Does the dessert freeze well?

Freezing is not recommended. The mascarpone and soaked ladyfingers don’t thaw well and may become watery or grainy.

How far in advance can I prepare it?

Prepare it up to a day in advance and let it chill overnight for best flavor and texture.

Can I use a different type of sponge or biscuit instead of ladyfingers?

Yes. Sponge cake slices or savoiardi work well, as long as they hold their structure when dipped.

My top layer separated slightly after whipping — what went wrong?

You likely over-whipped the mascarpone. Stop mixing once medium peaks form to avoid separation.

How intense should the matcha taste be?

It should be balanced — present but not overpowering. If it’s too bitter, reduce the amount or try a lower grade.

Can I make this in individual servings rather

than one dish?

Yes. Layer components in small glasses or jars and chill as directed.

Conclusion

This matcha tiramisu puts a refreshing spin on a beloved classic, combining the elegance of Japanese matcha with the creamy indulgence of Italian tiramisu. It’s perfect for those looking to serve something familiar yet unexpected. With make-ahead convenience and visually striking layers, it’s bound to become a go-to for gatherings, special occasions, or when you simply want to treat yourself.

Matcha Tiramisu

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• Author: Mia
• Total Time: 30 minutes (plus 4 hours chilling time)
• Yield: 6 servings
• Diet: Vegetarian

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Description

This Matcha Tiramisu is a Japanese twist on the classic Italian dessert, featuring creamy mascarpone layers, fluffy matcha-soaked ladyfingers, and a dusting of vibrant green tea powder for a light yet indulgent treat.

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Ingredients

• 1 tablespoon matcha powder (plus more for dusting)
• 3/4 cup hot water
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 8 oz mascarpone cheese
• 1 teaspoon vanilla extract
• 24 ladyfinger cookies (Savoiardi)

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Instructions

1. In a small bowl, whisk 1 tablespoon of matcha powder with 3/4 cup of hot water until fully dissolved. Let it cool to room temperature.
2. In a large bowl, whisk the egg yolks and sugar together over a double boiler until the mixture thickens and becomes pale in color (about 5 minutes). Remove from heat and let cool.
3. In a separate bowl, beat the heavy cream until stiff peaks form.
4. Gently fold the mascarpone and vanilla extract into the cooled egg mixture until smooth and combined.
5. Fold the whipped cream into the mascarpone mixture until fully incorporated and fluffy.
6. Quickly dip each ladyfinger into the matcha tea (do not soak), and layer them at the bottom of a serving dish or individual cups.
7. Spread half of the mascarpone mixture over the ladyfingers.
8. Repeat the layers with remaining ladyfingers and mascarpone mixture.
9. Cover and refrigerate for at least 4 hours or overnight to set.
10. Before serving, dust the top with matcha powder using a fine sieve.

Notes

• Use high-quality matcha for better flavor and color.
• Do not over-soak the ladyfingers or the dessert will become soggy.
• This dessert tastes better when chilled overnight.
• Use pasteurized eggs for safety if concerned about raw yolks.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 18g
• Sodium: 85mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 140mg