Matcha Tiramisu

Why You’ll Love This Recipe

Matcha tiramisu is creamy, elegant, and surprisingly easy for how impressive it looks. The matcha soak gives the ladyfingers a gentle green tea bitterness that balances the sweet mascarpone cream, and the whole dessert sets up beautifully in the fridge. It’s also a perfect make-ahead dessert for dinner parties because it slices cleanly and tastes even better the next day.

Ingredient Highlights

Matcha powder provides that signature earthy green tea flavor and a beautiful color, so whisking it well is key to a smooth soak. Mascarpone is the creamy backbone that gives tiramisu its rich texture, and whipped cream keeps the filling light and airy. Ladyfingers absorb flavor quickly, which is why fast dips matter, and a final dusting of matcha on top adds a bold finish that makes every bite taste unmistakably like matcha.

Step-by-Step Instructions

Step 1: Whisk matcha powder with hot water until smooth and lump-free. Stir in 1 to 2 tbsp sugar (and optional honey). Let it cool to room temperature.

Whisk matcha with hot water until completely smooth, then let it cool.

Step 2: In a bowl, whisk egg yolks with the remaining sugar until paler and slightly thickened.

Whisk the yolks and sugar until lighter in color and slightly thickened.

Step 3: Add mascarpone to the yolk mixture and whisk just until smooth. Do not overmix.

Gently mix in mascarpone just until smooth and creamy.

Step 4: In a separate bowl, whip cold heavy cream to medium peaks.

Whip the cream to medium peaks for a light, airy filling.

Step 5: Gently fold the whipped cream into the mascarpone mixture until fluffy and uniform.

Fold until the cream is fluffy and uniform without deflating it.

Step 6: Quickly dip ladyfingers into the cooled matcha soak (1 to 2 seconds per side) and arrange a layer in your dish.

Dip each ladyfinger quickly so it absorbs flavor without getting soggy.

Step 7: Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.

Layer ladyfingers and cream, smoothing the top before repeating.

Step 8: Cover and refrigerate at least 6 hours (overnight is best). Dust generously with matcha right before serving.

Chill until set, then dust generously with matcha right before serving.

Tips for Best Results

Sift your matcha powder before whisking so it blends smoothly without clumps. Dip the ladyfingers quickly so they absorb flavor without turning soggy, and always dust the matcha right before serving so the top stays vibrant and not damp. If you want cleaner slices, chill overnight and wipe the knife between cuts.

Sift the matcha, dip fast, dust right before serving, and wipe the knife between cuts for clean slices.

Variations

For a slightly sweeter matcha profile, add a touch of vanilla to the mascarpone cream or use a little more sugar in the soak. If you want a stronger green tea punch, increase the matcha slightly and keep the soak less sweet. You can also make individual matcha tiramisu cups for a party-friendly dessert that looks polished without needing perfect slices.

Make it sweeter with vanilla, boost the matcha for a stronger green tea bite, or assemble individual cups for easy serving.

FAQ

Does matcha tiramisu contain caffeine?
Yes, matcha contains caffeine, though the amount per slice is typically modest.

Can I make matcha tiramisu without raw eggs?
Yes. You can skip yolks and increase mascarpone slightly, or use a pasteurized egg product if preferred.

How long does it last in the fridge?
Up to 3 days, covered. Dust with matcha right before serving each time.