Matcha Tiramisu
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I never thought I’d swap coffee for green tea in a tiramisu, but this Matcha Tiramisu recipe changed my mind. It keeps the soft, layered texture of the original, but the flavor is a little more calming and refreshing in the best possible way. What makes it work is a small adjustment to how you handle the matcha, and once you try it, you’ll get why it’s worth the extra step.
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I usually make matcha tiramisu when I want a dessert that looks polished without stressing me out. It’s rich, surprisingly simple to make, stores easily, and can even be frozen without losing any flavor. Whether you bring it to a potluck, serve it on a weeknight, or enjoy a slice by yourself, it’s one of those easy, no-bake treats that always feels like the right choice.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
Watch How to Make Matcha Tiramisu
Watch the mascarpone cream whip up light and airy before it’s layered with green tea-soaked cookies for the ultimate no bake dessert.
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How to Make Matcha Tiramisu with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This tiramisu is a lot simpler to make than it looks; just follow along with my steps, and you’ll get each layer just right without much stress.
Make the Matcha Dip
Stir the matcha powder and hot water together in a bowl until fully dissolved and silky smooth. A balloon whisk like this makes it much easier to dissolve the matcha evenly without clumps.
I’m also using this prep bowl that is wide enough to soak a whole ladyfinger without breaking it, and has a lid, which is great when I’m saving the dip for later.
Let the matcha dip cool to room temperature before using it to help prevent the ladyfingers from falling apart during assembly.
Prepare the Egg Yolk Mixture
In a heatproof bowl, whisk together the egg yolks and sugar, making sure to separate the yolks cleanly from the egg whites, as you won’t need them for this recipe. This egg separator makes this a lot easier and keeps the yolks perfectly intact without any mess.
Set the bowl over a pot of simmering water, double-boiler style. I use this tempered glass mixing bowl because it’s durable, handles heat really well, and doesn’t stain, and this stainless steel saucepan as the bottom of the double boiler, which is ideal for simmering.
Make sure the bowl’s not touching the water to keep the egg from scrambling, which will mess up the smooth texture you’re going for. To keep my hands safe, I always wear these kitchen gloves; they protect my hands from the heat and are anti-slip, which gives me a better grip.
Whisk continuously for about 8 to 10 minutes, until the sugar is completely dissolved and the mixture is thick, glossy, and pale yellow. Move it to the fridge and let it cool so it won’t melt the whipped cream and mascarpone once folded in.
Whip the Cream and Mascarpone
In a separate mixing bowl, whip the cold heavy cream with vanilla extract until you get medium-stiff peaks. The cream should be thick enough to hold its shape but still have a soft tip to give the filling a bit of structure without making it overly dense.
If you want to get the cream whipped fast without tiring your arm, use an electric mixer like a hand or stand mixer. I like using my powerful hand mixer, as it not only makes this job quicker, but also makes storing easier with its snap-on storage case that keeps everything in one place.
Add the mascarpone cheese and a little bit of matcha powder, then mix gently until everything is smooth and well blended. Stop as soon as it looks uniform and creamy to avoid overmixing.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Fold in the Egg Yolk Mixture
Take the cooled egg mixture from the fridge and gently combine it with the mascarpone cheese mixture. Fold everything together until the texture is light and fluffy; this is what gives the tiramisu its signature airy feel.
A silicone spatula like this is perfect for folding without deflating or knocking out the air you just whipped in.
Assemble the Tiramisu
Quickly but also carefully dip each ladyfinger cookie into the cooled matcha dip, just 1 to 2 seconds on each side. They soak up liquid fast, so any longer and they’ll fall apart or become too soggy to hold their shape during layering.
Arrange them tightly in a single layer in a 9×9-inch dish. Press them lightly, just enough to keep the layer even without compacting them too much. Trim if needed to fit snugly. This square glass dish has textured side handles for secure grip and shows off the layers beautifully.
Spread half the mascarpone mixture over the top, smoothing it out evenly with the spatula so you get creaminess in every bite. Then, add another layer of dipped ladyfingers and top with the remaining mascarpone cream.
Gently smooth the surface if you’re going for a clean, flat, and polished look, and want the matcha dusting to sit evenly across the top. I personally like the swooped, textured, swirled style here to make it a little bit more interesting; I use the back of a spoon.
Dust and Chill
Dust the top generously with matcha powder. A fine mesh sieve like this gives you a really nice, elegant finish that keeps the top from clumping.
Cover the dish and refrigerate it for at least 8 hours or overnight. This resting time helps the flavors meld and gives the tiramisu a soft, creamy texture that holds its shape beautifully when sliced. I swear to you, it’s worth the wait.
Your dish doesn’t come with a lid? This reusable silicone stretch lid can fit different sizes and shapes, is BPA-free, and seals just as tightly as containers’ locking lids.
Slice and Serve
Once fully chilled, slice the tiramisu into squares. A chef’s knife like this makes it easier to get clean, and even slices through the chilled layers.
Wipe the blade clean between cuts for neat edges. To lift the servings out without making a mess, I like using a wide spatula like this one; it slides right under the pieces without squishing or breaking them. Serve chilled to enjoy the creamy layers at their best!
If you’re taking this to a gathering, this hard-sided container keeps the layers intact and the top smooth in transit, and is crystal-clear like glass but is super lightweight. Slide it into an insulated casserole carrier like this to keep the tiramisu chilled until serving time.
If you’re gifting this, or prepping it to sell, these clear square dessert containers with lids make a nice presentation and keep everything neatly sealed for transport.
Equipment
Ingredients
For the Matcha Dip:
- 2½ tablespoons matcha powder
- 2 cups hot water
For the Mascarpone Filling:
- 16 ounces mascarpone cheese
- ½ teaspoon matcha powder
- 5 large egg yolks
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
For Assembly:
- 20 ladyfingers
- ¼ cup matcha powder for dusting
Video
Instructions
- Whisk the matcha powder and hot water together in a bowl until smooth. Set aside to cool completely.2½ tablespoons matcha powder, 2 cups hot water
- In a heatproof bowl, whisk the egg yolks and sugar together. Place the bowl over a pot of simmering water (double boiler style), making sure the bottom doesn’t touch the water.5 large egg yolks, ¾ cup granulated sugar
- Whisk constantly for 8–10 minutes, until the sugar dissolves and the mixture thickens and becomes pale yellow. Remove from heat and chill in the fridge.
- In a separate bowl, beat the cold heavy cream and vanilla until medium-stiff peaks form. Add the mascarpone and ½ teaspoon matcha powder, and mix just until smooth and combined.16 ounces mascarpone cheese, 2 cups heavy whipping cream, 2 teaspoons vanilla extract, ½ teaspoon matcha powder
- Gently whisk the cooled egg yolk mixture into the mascarpone-cream mixture. Use a spatula to fold everything together until light and fluffy.
- Quickly dip both sides of each ladyfinger into the cooled matcha dip (1–2 seconds per side). Arrange them in a single layer in a 9×9-inch dish. Trim if needed to fit snugly. Spread half the mascarpone filling evenly on top. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Dust the top generously with matcha powder.20 ladyfingers, ¼ cup matcha powder
- Cover and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld.
- Slice, serve chilled, and enjoy the delicate layers of creamy matcha bliss!
Notes
- Know Your Matcha Grades: Ceremonial grade matcha is ideal for this tiramisu; it’s smoother and naturally sweeter. Culinary grade matcha is a little more bitter and earthy, which can work in baking but might overpower the creamy filling here.
- Use Hot Water: Whisk the matcha powder into hot water (not cold or room temperature) to fully dissolve it and to avoid any bitter clumps.
- Don’t Let the Water Boil: Stick with a simmer, not a full boil. Gentle steam gives you controlled, even heat without the risk of overheating or curdling the egg mixture.
- Whip Cold Cream: Start with well-chilled heavy cream so it whips up quickly and holds firm peaks.
- Go Easy on the Mascarpone: Mix gently so the mascarpone blends in without becoming grainy or overworked.
- Boost the Matcha Flavor: If your matcha powder has a strong or dull taste, stir in a little matcha syrup to balance the flavor and add just the right touch of sweetness.
- Add Depth and Extra Warmth: Alcohol is totally optional here, but if you like more depth in your tiramisu, a little splash of rum adds a warm note that complements the matcha without overpowering it.
- Choose Savoiardi Ladyfingers: This Italian biscuit, used in traditional tiramisu, holds its shape better than sponge cake-style ladyfingers. They absorb just enough liquid from the matcha dip while keeping their structure in each layer without turning to mush.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve pulled together a few simple tips to help your Matcha Tiramisu turn out smooth, flavorful, and easy to assemble from start to finish.
- Know Your Matcha Grades: Ceremonial grade matcha is ideal for this tiramisu; it’s smoother and naturally sweeter. Culinary grade matcha is a little more bitter and earthy, which can work in baking but might overpower the creamy filling here.
- Use Hot Water: Whisk the matcha powder into hot water (not cold or room temperature) to fully dissolve it and to avoid any bitter clumps.
- Don’t Let the Water Boil: Stick with a simmer, not a full boil. Gentle steam gives you controlled, even heat without the risk of overheating or curdling the egg mixture.
- Whip Cold Cream: Start with well-chilled heavy cream so it whips up quickly and holds firm peaks.
- Go Easy on the Mascarpone: Mix gently so the mascarpone blends in without becoming grainy or overworked.
- Boost the Matcha Flavor: If your matcha powder has a strong or dull taste, stir in a little matcha syrup to balance the flavor and add just the right touch of sweetness.
- Add Depth and Extra Warmth: Alcohol is totally optional here, but if you like more depth in your tiramisu, a little splash of rum adds a warm note that complements the matcha without overpowering it.
- Choose Savoiardi Ladyfingers: This Italian biscuit, used in traditional tiramisu, holds its shape better than sponge cake-style ladyfingers. They absorb just enough liquid from the matcha dip while keeping their structure in each layer without turning to mush.
How to Store Leftovers
Keep any leftover tiramisu tightly covered in the refrigerator for up to 3 days. The texture holds up well during this time, especially if it’s kept cold. I use these glass airtight containers for storing neat slices without squishing them.
To freeze, portion it out into freezer containers. These freezer-safe plastic containers are stackable and easy to organize in the freezer shelf. You could also simply wrap the entire dish in plastic wrap, followed by a layer of foil to help prevent freezer burn.
I always keep this cling wrap on hand as it sticks well and doesn’t tear easily. Then, I layer on a sheet of this heavy-duty aluminum foil to keep the tiramisu from absorbing odors.
Store flat in the freezer for up to 1 month. The texture might just change a little, but it’ll still be delicious! When ready to serve, thaw overnight in the fridge and dust with a fresh layer of matcha powder just before serving to revive the color and flavor.
What to Serve With Matcha Tiramisu
This tiramisu goes especially well with hot green tea, jasmine tea, or a small glass of dessert wine if you’re serving it after dinner.
For a lighter finish, try pairing it with fresh fruit like strawberries or sliced kiwi. If you’re putting together a dessert spread, it’s a nice contrast alongside buttery cookies or anything citrusy to balance the richness.
More Easy Recipes for You to Try at Home
I’ve got plenty more easy and crowd-pleasing no-bake desserts that fit right into your weeknight plans or weekend gatherings.
