Matcha Tiramisu is a Japanese twist on the classic Italian dessert — creamy, light, and beautifully infused with the earthy flavor of matcha. This recipe requires no raw eggs, no alcohol, and no baking, making it completely family-friendly while still rich and full of flavor. It’s super easy to make and comes together with just a few simple steps. Perfect for impressing guests or treating yourself to a little café-style sweetness at home!
Ingredients
For 8 x 8 size pan
- Mascarpone cheese: 8 oz
- Heavy cream: 1 ½ cups
- Sugar: ⅓ cup
- Hot water: 1 cup (about 160–175°F / 70–80°C)
- Matcha powder: 2 ½ Tbsp
- Ladyfingers: 24–30 pieces
- Matcha powder (for dusting): 2 Tbsp
Step-By-Step Instructions
1. Prepare the Matcha Mixture
Heat water to about 160–175°F (70–80°C). In a small bowl, add 2½ tablespoons of matcha powder and 1 teaspoon of hot water, then whisk until smooth with no lumps. Gradually add the remaining hot water a little at a time, whisking until fully dissolved. Set aside to cool to room temperature.
2. Make the Cream Mixture
In a medium mixing bowl, whip heavy cream with an electric mixer. Add sugar in two additions and continue whipping until it’s just before stiff peaks (slightly soft). Add mascarpone cheese in three portions and mix until fully combined and smooth with no lumps.
3. Dip the Ladyfingers
Pour the cooled matcha mixture into a shallow bowl. Quickly dip each ladyfinger in the matcha on both sides—about 1 second per side—so they absorb some liquid without getting soggy. Arrange a single layer of dipped ladyfingers on the bottom of your serving dish.
4. Layer the Tiramisu
Spread half of the mascarpone mixture evenly over the first layer of ladyfingers. Add another layer of dipped ladyfingers, then smooth the remaining cream over the top.
5. Chill and Serve
Refrigerate for at least 3–4 hours, or overnight for best results. Just before serving, dust the top with matcha powder using a fine-mesh strainer.
Recipe Tips
- Dissolve matcha properly: Matcha powder doesn’t dissolve easily in water, and adding all the hot water at once can create lumps. Start by adding just 1 teaspoon of hot water (adjust as needed) and whisk until you get a smooth paste. Then gradually add the remaining hot water while whisking. This ensures a silky, lump-free matcha with even flavor throughout.
- Mind the water temperature: Matcha is delicate and sensitive to heat. If the water is too hot, it can dull the fresh fragrance and bring out bitterness from the tea leaves, making it taste tannic. It can also cause the vibrant green color to fade into a yellowish hue. To preserve the beautiful flavor and color, make sure your hot water is around 160–175°F (70–80°C) when dissolving the matcha.
- Use room-temperature mascarpone: Cold mascarpone can create lumps, so let it sit out for 15–20 minutes before mixing.
FAQ
Use culinary-grade matcha for baking or desserts — it’s less expensive than ceremonial-grade but still gives great color and flavor. Look for a bright green shade, not dull or yellowish.
Not really — matcha has a much richer, more vibrant flavor that gives this tiramisu its signature taste and color. Regular green tea won’t provide the same intensity or texture.
Matcha Tiramisu
Ingredients
FOR THE CREAM MIXTURE
- 8 oz mascarpone cheese
- 1 ½ cups heavy cream
- ⅓ cup sugar
FOR THE MATCHA MIXTURE
- 1 cup hot water (about 160–175°F / 70–80°C)
- 2 ½ tablespoon matcha powder
FOR ASSEMBLY
- 24-30 pieces ladyfingers
- 2 tablespoon matcha powder
Instructions
- Prepare the Matcha MixtureHeat water to about 160–175°F (70–80°C). In a small bowl, add 2½ tablespoons of matcha powder and 1 teaspoon of hot water, then whisk until smooth with no lumps. Gradually add the remaining hot water a little at a time, whisking until fully dissolved. Set aside to cool to room temperature.
- Make the Cream MixtureIn a medium mixing bowl, whip heavy cream with an electric mixer. Add sugar in two additions and continue whipping until it’s just before stiff peaks (slightly soft). Add mascarpone cheese in three portions and mix until fully combined and smooth with no lumps.
- Dip the LadyfingersPour the cooled matcha mixture into a shallow bowl. Quickly dip each ladyfinger in the matcha on both sides—about 1 second per side—so they absorb some liquid without getting soggy. Arrange a single layer of dipped ladyfingers on the bottom of your serving dish.
- Spread half of the mascarpone mixture evenly over the first layer of ladyfingers. Add another layer of dipped ladyfingers, then smooth the remaining cream over the top.
- Chill and ServeRefrigerate for at least 3–4 hours, or overnight for best results. Just before serving, dust the top with matcha powder using a fine-mesh strainer.
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