This matcha tiramisu is a delicious twist on a classic Italian dessert with layers of creamy matcha mascarpone cream and soft, spongey ladyfingers soaked in matcha. It all comes together in a heavenly, rich, and decadent bite with plenty of green tea flavour.
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Tiramisu is one of my favourite desserts for its amazing flavour and textures. Once tiramisu rests in the fridge overnight, the mascarpone cream transforms into a thick and rich cream while the ladyfingers turn into soft sponge cakes. It's like eating a layer cake made with sponge cake but it's so much easier to make and serve. And the overnight chilling time is worth the wait - I promise!
You can serve this matcha tiramisu in individual containers, scoop it from a bigger dish, or cut perfect squares of it out of a sheet pan like a slice of cake. I love that this dessert is so low maintenance. You don't have to be super careful placing anything because it all just comes together in one deliciously messy and creamy bite in the end.
Why you'll love this recipe
- This matcha tiramisu is rich and creamy without being too heavy.
- It's full of matcha flavour in both the mascarpone cream and the ladyfinger soak and so delicious!
- This recipe is easy to make and no fuss to serve in individual containers or one big dish.
Ingredients
- Egg yolks - You'll only need the yolks for this recipe to add richness and creaminess. Save the egg whites for lunch or another recipe like a pavlova or macarons.
- Granulated sugar - We're using just enough sugar in the mascarpone cream and a little bit for the matcha soak without making this tiramisu too sweet.
- Mascarpone cheese -ย A soft and rich Italian cheese that can be found at some supermarkets or Italian specialty/grocery stores. This must be room temperature otherwise it won't combine smoothly with the rest of the ingredients. Leave it out at room temperature at least 1-2 hours before using it.
- Whipping cream - Use whipping cream (30-36% fat content) for a light and airy cream or heavy cream (36%+ fat content) for a richer taste and thicker texture.
- Matcha powder - Use a high-quality matcha powder. I usually use a ceremonial grade matcha powder for all no-bake desserts for its vibrant green colour and sweet matcha flavour.
- Vanilla extract
- Hot water
- Ladyfingers (savoiardi) - These are crunchy Italian biscuits with a hard, spongey texture and lightly sweet sugar coating. You can find them in most grocery stores. You want to get the hard and crunchy ladyfingers, not the soft ones. You can also bake your own ladyfingers but I personally don't think it's worth the effort when the store-bought ones are perfect and easy!
How to make matcha tiramisu
For the matcha mascarpone cream
Make a double boiler - Fill a pot with about 1" of water and bring it to a boil. In a large mixing bowl that fits into the pot perfectly without touching the water, whisk together the egg yolks and granulated sugar. When the water starts boiling, turn off the heat and place the bowl on top of the pot to create a double boiler.
Heat the egg mixture - Continuously whisk the egg mixture until the sugar dissolves and it becomes pale in colour, about 5 minutes.
Whisk in mascarpone cheese - Remove the bowl from the pot and immediately add in the softened mascarpone cheese. Whisk together until smooth and silky. Set aside.
Whip cream - In a separate mixing bowl, add the whipping cream, matcha powder, and vanilla extract. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes medium peaks. It should have structure and leave trails but still fluid and not completely stiff peaks.
Fold together whipped cream & mascarpone mixture - Add the whipped cream to the mascarpone mixture and fold together with a spatula until no streaks remain. Set aside.
For the matcha soak
Whisk matcha - In a shallow bowl, combine matcha powder, granulated sugar, and hot water. Use a matcha whisk, milk frother, or regular whisk to whisk until slightly frothy, about 30 seconds.
Dip ladyfingers in matcha - Very briefly dip a ladyfinger in the matcha soak just enough to coat both sides. Let any excess drip off. Do NOT let it sit in the liquid or soak all the way through or it will quickly turn into mush.
Assemble the matcha tiramisu
Alternate layers of ladyfingers & mascarpone - Place the ladyfinger in the bottom of a serving container of your choice. Repeat until you have a flat, even layer of ladyfingers. Add a generous layer of mascarpone cream on top of the ladyfingers and use a spatula to smooth it evenly. Repeat with another layer of soaked ladyfingers and another layer of mascarpone cream.
Chill matcha tiramisu - Cover and chill your matcha tiramisu in the fridge for at least 4 hours or overnight, preferably, to allow the cream to firm up and ladyfingers to soften.
Sprinkle with matcha powder - Right before serving, sprinkle the top of your tiramisu with matcha powder.
Storage
Matcha tiramisu can be stored covered in the fridge for up to 3-4 days. It can be made ahead of time and stored in the fridge for 1-2 days before serving.
Freezing
This matcha tiramisu can be stored in an airtight container and frozen for up to 1 month. Thaw in the fridge overnight before serving.
Tips & tricks
- Use a double boiler. If you've never created a double boiler before, you might be tempted to skip this step but it's essential for gently heating the eggs so that they're safe to consume without turning them into scrambled eggs.
- Use room temperature mascarpone cheese. Be sure to leave your mascarpone cheese at room temperature for at least 1-2 hours before using. This helps it mix seamlessly into the egg mixture to become smooth and glossy.
- Don't completely soak your ladyfingers. You only need to quickly dip both sides of the biscuits and that's it! Chilling the tiramisu overnight will soften the rest of the ladyfingers. Don't let the ladyfingers sit in the liquid or soak all the way through because it will turn mushy.
- Use a high quality matcha powder. Since this dessert isn't baked, what your matcha tastes like is how it will taste in the finished dessert. The majority of this tiramisu is made with matcha so you want it to be a good quality matcha with a vibrant green colour.
- Chill your tiramisu overnight. This is really what transforms tiramisu into the soft and creamy dessert you know and love. It allows the cream to firm up and the ladyfinger biscuits to soften into a soft sponge cake texture.
Frequently asked questions
If your tiramisu is wet and mushy, you may have soaked your ladyfingers in the matcha soak for too long. If your mascarpone cream is wet and runny, you may have overwhipped it and caused the water to separate from the cheese curds.
You definitely want to let your tiramisu chill in the fridge overnight or for at least 4-6 hours to attain the correct textures. After this amount of time, it will stay more or less the same in texture and flavour so letting it sit longer is not needed. You can make tiramisu in advance and let it chill in the fridge 1-2 days before serving.
In general, chances of salmonella poisoning from eating raw eggs is low if they've been handled properly. While the eggs in this recipe are technically still raw, we've cooked them over simmering water. If you're concerned about eating raw eggs, cook your egg mixture until it reaches 160ยฐF, after which the eggs are safe to consume. If you choose to cook them this much, you'll want to constantly whisk them or use an electric hand mixer as the eggs have a higher chance of turning into scrambled eggs at this temperature.
More matcha recipes to try
- Matcha Madeleines
- Matcha Ice Cream (No-Churn)
- Matcha Almond Croissants
- Matcha Strawberry Cake
- Matcha Cream Puffs (Choux au Craquelin)
- Strawberry Matcha Latte
- Matcha White Chocolate Cookies
Recipe
Matcha Tiramisu
Ingredientsย ย
Matcha Mascarpone Cream
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese, room temperature
- 350 g whipping cream
- 2 teaspoons matcha powder, sifted
- 1 teaspoon vanilla extract
Matcha Soak
- 2 teaspoons matcha powder, sifted
- 1 tablespoon granulated sugar
- 120 g hot water
- 24-30 ladyfingers
Topping
- 2 teaspoons matcha powder
Instructionsย
Matcha Mascarpone Cream
- Fill a pot with about 1" of water and bring it to a boil. In a large mixing bowl that fits into the pot perfectly without touching the water, whisk together the egg yolks and granulated sugar.
- When the water starts boiling, turn off the heat and place the bowl on top of the pot to create a double boiler. Continuously whisk the egg mixture until the sugar dissolves and it becomes pale in colour, about 5 minutes.
- Remove the bowl from the pot and immediately add in the softened mascarpone cheese. Whisk together until smooth and silky. Set aside.
- In a separate mixing bowl, add the whipping cream, matcha powder, and vanilla extract. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes medium peaks. It should have structure and leave trails but still fluid and not completely stiff peaks.
- Add the whipped cream to the mascarpone mixture and fold together with a spatula until no streaks remain. Set aside.
Matcha Soak
- In a shallow bowl, combine matcha powder, granulated sugar, and hot water. Use a matcha whisk, milk frother, or regular whisk to whisk until slightly frothy, about 30 seconds.
- Very briefly dip a ladyfinger in the matcha soak just enough to coat both sides. Let any excess drip off. Do NOT let it sit in the liquid or soak all the way through or it will quickly turn into mush. Place the ladyfinger in the bottom of a serving container of your choice. Repeat until you have a flat, even layer of ladyfingers.
- Add a generous layer of mascarpone cream on top of the ladyfingers and use a spatula to smooth it evenly.
- Repeat with another layer of soaked ladyfingers and another layer of mascarpone cream.
- Cover and chill your matcha tiramisu in the fridge for at least 4 hours or overnight, preferably, to allow the cream to firm up and ladyfingers to soften.
Topping
- Right before serving, sprinkle the top of your tiramisu with matcha powder.
Sofia says
Excellent recipe! Not too sweet, with a balanced matcha flavour.
For me it was a bit runny, so i added a bit gelatine just to help it hold shape when cut into pieces.
Will def make again!
Thank you for the recipe!!!
Lydia Darling says
This was amazing
Jess says
What size tiramisu does this make, please?
Jodie says
Made this for my bookclub ladies. Everyone loved it. It was easy to follow instructions and came out perfect. Tried another recipe the night before bookclub one and it failed. Next day had to try again but tried your recipe is delish.
Matthew Bernstein says
Hi, I made this recipe a while ago and it was total perfection. My matcha loving kids absolutely loved it. Making it again for their birthday now and don't remember - how big of a container would you suggest for the 1x recipe and 2x recipe?
Thanks!!
Gail Ng says
Hi! 1x of this recipe can fill about a 9x9" square pan or four small 3" or 4" containers as pictured. 2x of the recipe could probably fill a 9x13" pan or casserole dish.
chelsea says
The flavor was good on this but my matcha cream was very loose, consistency wasnt right at all. I thought after being in the fridge overnight it would set more and be ok, but it wasnt. Any ideas why this happened?
Cosmic says
All I can say is - this recipe was absolutely fantastic. If you love matcha, this is super delicious. Not too sweet, but creamy and fluffy. Just make sure not to dip your cookies too long. I did on accident on a couple, not horrible, just a little soggy. Still didn't change how much I loved how this turned out. Thank you for sharing the recipe!!
Evelyn says
my marscapone cream felt a bit liquidy but i thought i reached medium peak :(, does this ruin the tiramisu or can it still be saved?
Steph says
Hello,
Is the teaspoon used in the recipe normal teaspoon or the special teaspoon that people usually use for matcha powder (which is smaller than normal teaspoon)?
Thank you
Gail Ng says
Hi! It's a normal teaspoon.
Jo says
Hello! If I would like to make normal tiramisu, do I just omit the matcha? Or do I have to make adjustments to the recipe?
Denise H. says
Recipe far easier to make than regular tiramisu and I used my immersion blender rather than my kitchen aid. I also used a glass loaf pan because it was perfect for two layers of ladyfingers so if I wanted to do a larger pan would double this recipe. My son requested as his birthday cake and he was not disappointed. I did grate Lindt white chocolate between the layers and in top. Thanks for helping to make his birthday special.
Locket says
I made this for somebody at work's birthday whose favorite flavor is matcha. Last year, I made a matcha cake with strawberries and a cream cheese frosting and had tons of leftovers, so I only made a small tiramisu this year thinking only a few people would even try it. Well, the whole thing went quickly and I've already got people asking me to make another one.
Carol says
What is the cup equivalent for the grams? I'm never done grams.
Jenny says
My first ever tiramisu and a whopping success! Planning on tweaking to make hojicha tiramisu next ๐
Kasia says
OMG it's so delicious I love matcha, cram and mascarpone but never thought of mixing them together. It's going so well.
Siobhan Strawb says
I've always been interested in tiramisu but I can't stand coffee, then my brother suggested we make this together, and what a treat it was!
The double broiling part sounds complicated and scary but it really wasn't that hard at all, and I was worried that the amount of matcha might be too little, but the flavor really came through! (That said I did have to make a little extra soak because I was overdoing it with the first few fingers).
As a matcha lover, this was a really nice mix of flavor and sweetness. <3
Anonymous says
Thank you for this recipe!! Does anyone know where to find the square box in the cover photo??
Nade Kizuna says
Hi Gail is it possible to omit the egg in this recipe
Maria says
Great recipe. My whole family likes tiramisu but not necessarily matcha. They all loved this dessert even the ones who don't usually like matcha. Making it again for our Easter dessert!
mish says
I made this recipe for my husband (we love coffee and matcha) and this was a complete win. The cake is great, easy to make, and soooo much matcha flavor <3, just a great recipe. Thank you!
Rena says
Hello! How many of those serving dishes did you use and what are the dimensions?
Gail Ng says
This recipe filled 4 of those containers and they're about 4x4" each. The whole recipe can also fill a 9x9" square pan.
Steph says
Should the egg yolk be at room temperature?
Gail Ng says
They can be cold or room temp. It doesn't matter because you're going to be heating them up.
Tracy says
Hi Gail!
Can I make this in a 9x9 baking pan instead? Can't wait to try this!
Best,
Tracy
Gail Ng says
Yes! This will fit in a 9x9 pan perfectly ๐
Kat says
Hi! Just made this today for our Christmas Eve party and it was soooo good. The cream alone was perfect-light, good matcha flavor and best of all- not too sweet! I was in a time crunch today so it was chilled for only 4 hours and I forgot to cover it so some of the ladyfingers werenโt as soft as Iโd like. But the everything was still finished and I will definitely be making it again. Thanks for sharing!
Hannah says
I canโt wait to try this - where are the dishes from?
Gail Ng says
They're from amazon! I can't find the exact link anymore but I searched for acrylic cake boxes or something similar.
Cat says
Hi Gail,
What if I wanted to make this and fill a 9x13 pan?
Iโve made this already and itโs amazing!! I think Iโll only soak the lady fingers just a tad bit longer.
Gail Ng says
Hi Cat! To make this in a 9x13" pan, you can multiply everything by 1.5x (you'll end up with 4.5 egg yolks but I would just round that up or down depending if you want it to be richer or lighter - it's not a big difference). And I'm glad you liked it!!