Name: Matcha Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 2 tablespoons matcha (ceremonial or culinary); 1 cup (240 ml) hot water; 2 tablespoons sugar; 1 cup (240 ml) cold heavy cream; 8 oz (225 g) mascarpone; 1/2 cup (60 g) powdered sugar; 1 teaspoon vanilla extract; 24–30 ladyfingers (savoiardi); 1–2 teaspoons matcha for dusting

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Matcha tiramisu is a lovely twist on the classic Italian dessert that swaps espresso for bright, grassy matcha. It’s creamy, lightly sweet, and has that fresh green tea aroma that feels both elegant and cozy; I’ve made it several times and learned a few tricks to keep the layers light and not soggy. If you like matcha desserts, this one’s a great showstopper.

Why Make This Recipe

Bright, balanced flavor: matcha adds a pleasant bitterness that pairs perfectly with sweet mascarpone and whipped cream.
Crowd-pleasing and elegant: it’s a great dessert for dinner parties, holidays, or a special weeknight treat.
Easy to prep ahead: assemble in the morning or the night before, then chill for a set-it-and-forget-it finale.
Gentle caffeine boost: matcha offers a moderate lift without the harshness of espresso.
Personal note: I love this because the matcha’s vegetal notes make the rich mascarpone feel lighter and fresher than a classic tiramisu. A similar no-bake technique can speed things up.

Recipe Overview

Prep time: 20 minutes active.
Chill time: 4 hours minimum, best overnight.
Total time: about 4 hours 20 minutes (or overnight).
Servings: 6–8.
Difficulty: Easy–Medium.
Method: No-bake assembly—whip, fold, assemble layers of ladyfingers dipped in concentrated matcha, then chill to set in an 8×8-inch (20×20 cm) dish.

My Experience Making This Recipe

While testing this version I focused on avoiding soggy ladyfingers and keeping the filling silky. I found that a quick 1–2 second dip and a well-chilled filling make the texture perfect after overnight rest. Using a fine-mesh sieve for dusting matcha gives the final presentation a clean, professional look.

How to Make Matcha Tiramisu

Start by making a concentrated matcha soak: whisk 2 tablespoons ceremonial or culinary matcha with 1 cup (240 ml) hot (not boiling) water and 2 tablespoons sugar until smooth; cool to room temperature. In a chilled bowl, whip 1 cup (240 ml) cold heavy cream to medium peaks, then set aside. Beat 8 oz (225 g) mascarpone with 1/2 cup (60 g) powdered sugar and 1 teaspoon vanilla until smooth—do not overbeat or it can break. Fold the whipped cream gently into the mascarpone until uniform. Quickly dip 24–30 ladyfingers (savoiardi) for 1–2 seconds each—don’t soak—and layer them in an 8×8 dish. Spread half the mascarpone mixture, repeat another soaked layer and top with the rest of the filling. Sift 1–2 teaspoons matcha over the surface just before serving. Chill at least 4 hours or overnight for best texture. For more flavor ideas, you can compare techniques with this fruit-forward tiramisu approach.

Expert Tips for Success

Chill everything: cold cream and a chilled mixing bowl make whipping faster and more stable.
Sift matcha: always sift matcha for both the soak and the dusting to avoid clumps and bitterness.
Quick dip only: dip ladyfingers 1–2 seconds; they should be moist but not falling apart.
Gentle folding: fold whipped cream into mascarpone in three additions to keep the filling airy and light.
Use a fine-mesh sieve to dust matcha immediately before serving for a clean, powdered finish and less color transfer. For other matcha treats and pairing ideas, see these matcha brownies.

How to Serve Matcha Tiramisu

Slice with a hot knife (dip in hot water, wipe dry) for clean edges.
Serve with a dollop of lightly sweetened whipped cream and a sprinkle of toasted white sesame seeds for texture.
Pair with green tea or a light sake for an elegant finish at dinner.
Dress it up for guests by serving in individual ramekins or clear glasses for pretty layers, similar to layered no-bake desserts like this pound cake tiramisu.

Storage and Reheating Guide

Store covered in the refrigerator for up to 3 days; keep in an airtight container or tightly wrapped with plastic wrap to prevent absorption of fridge odors. Do not freeze assembled tiramisu—the ladyfingers become mealy. If you must freeze, freeze only the mascarpone filling in a sealed container for up to 1 month and thaw overnight in the fridge, then layer with freshly dipped ladyfingers. There’s no reheating—serve chilled for best texture and flavor.

Recipe Variations

Gluten-free: use gluten-free ladyfingers or thin gluten-free sponge cake and proceed the same way.
Dairy-free: substitute mascarpone with a thickened cashew cream (soaked cashews blended with a little coconut oil and lemon) and use coconut cream whipped to medium peaks. Note texture will be slightly different.
Lightened version: fold in equal parts Greek yogurt (full-fat) with mascarpone to reduce richness while keeping creaminess.
Matcha + fruit: layer thinly sliced strawberries or yuzu jelly between layers for a bright contrast, borrowing a technique used in fruity tiramisu recipes like the raspberry version linked above.

Nutritional Highlights

Matcha adds antioxidants (EGCG) and provides a gentle caffeine boost without espresso’s bitterness.
This dessert is high in fat from mascarpone and cream—serve in small portions (about 1/8 of the pan) to keep calories reasonable.
Allergen note: contains dairy and gluten (unless using substitutions); also check ladyfinger labels for eggs. Adjust for allergies as described in variations.

Troubleshooting Common Issues

Soggy ladyfingers: solution — dip quickly (1–2 seconds) and use a firmer savoiardi; assemble on a slightly drier layer if needed.
Grainy or bitter matcha: solution — use a good-quality culinary or ceremonial matcha and always sift it; whisk into water at 70–80°C (not boiling) to avoid scorching.
Curdled or runny filling: solution — don’t overbeat mascarpone; keep ingredients cold and fold whipped cream gently to maintain emulsion.

Frequently Asked Questions

Q: Can I use raw egg yolks to make a zabaglione-style filling?
A: Yes, you can make a cooked zabaglione by whisking 3 egg yolks with 1/3 cup sugar over a bain-marie until thick and 160°F (71°C) to pasteurize, then fold in 8 oz mascarpone. This adds richness and an authentic tiramisu note, but ensure proper heating for food safety.

Q: What kind of matcha is best for this dessert?
A: Use culinary-grade matcha for the soak and a slightly higher-quality ceremonial grade for dusting if you want a brighter color and smoother taste. Always sift matcha to avoid clumps that can taste bitter.

Q: Can I assemble individual portions in glasses?
A: Absolutely. Individual servings in small glasses or mason jars chill faster and look beautiful. Layer the same way and refrigerate for at least 3 hours before serving.

Q: How long does it need to chill before serving?
A: Chill at least 4 hours to let flavors meld and the ladyfingers soften to the right texture. Overnight chilling gives the best mouthfeel and a well-set slice.

Conclusion

For a well-tested matcha tiramisu technique and a different take on flavor balance, check this detailed Matcha Tiramisu recipe on Just One Cookbook.

Matcha Tiramisu