Matcha Tiramisu

This delicious Matcha Tiramisu is made of ladyfingers soaked in matcha, with creamy mascarpone layers. An easy dessert to make, it doesn’t taste overly sweet, and will please any green tea lovers.

To make this Matcha Tiramisu we aren’t using any egg yolks. This recipe is completely egg free. It’s also coffee free, and we are using matcha instead to give the traditional tiramisu a green tea twist.

How to make Matcha Tiramisu Recipe

Making this Matcha Tiramisu is so easy! You need just a few ingredients, and it comes together in about 30 minutes.

You will need to let the tiramisu rest in the fridge overnight before serving.

This tiramisu has layers of ladyfingers soaked in a matcha syrup, the mascarpone cream layers in between also have a bit of matcha, to give a delicious subtle matcha flavor.

It’s an extremely delicious cake, very creamy, and not overly sweet.

Ingredients to make Matcha Tiramisu

To make this Matcha Tiramisu, you will need:

• Granulated sugar
• Matcha powder
• Masala wine: can be substituted for brandy or rum, or left out for an alcohol-free version
• Mascarpone cheese
• Powdered sugar
• Heavy whipping cream

And to decorate, I used raspberries and matcha flavored chocolate, which are optional.

Matcha Tiramisu Instructions

Let’s start by making the matcha syrup. To make the matcha syrup, start by mixing the water and sugar in a small saucepan over medium heat.

Bring to a gentle simmer until the sugar melts. Turn the heat off.

Add the matcha powder to the pan. Whisk until mixed in and incorporated.

At this point add the masala wine, or rum, or brandy. If not using alcohol, don’t add anything.

Let the syrup cool down while you make the mascarpone cream.

Matcha Mascarpone Cream

To make the mascarpone cream, start by making the whipped cream. Whip the heavy whipping cream with a stand mixer or with a hand mixer, until peaks form. Don’t over whip. Also make sure the cream is super cold. Set it aside.

Next step is to dissolve the matcha in water. Sift the matcha powder into a small bowl. Then add the hot water in. The water should be at about 175ºF, or 80ºC. Use a whisk, or a matcha whisk to incorporate.

To a large bowl, add the mascarpone, powdered sugar, and dissolved matcha. The mascarpone can be cold straight from the fridge.

Whip with a mixer on medium speed, briefly, just until the cream comes together.

Then add the remaining whipped cream, and fold again.

Once the mascarpone is mixed, add half of the whipped cream into the bowl. Fold with a spatula.

The cream will be fluffy and light, slightly green and sweet.

How to assemble the Matcha Tiramisu

After dipping the ladyfinger in the matcha syrup, lay it out on the bottom of a baking dish.

I used a 9×9” pan. You can use a 8×8” pan, or a 11×6”. Or you can also divide this recipe between two 6×6″ pans.

You may have to cut the ladyfingers to make them fit. And the amount of ladyfingers you will need will depend on the size of your pan.

Once the bottom of the dish is covered with ladyfingers, spread the half of the mascarpone mixture on top.

Then cover it with another layer of ladyfingers dipped in the syrup.

Finish by covering the ladyfingers with the remaining half of mascarpone.

Use a small offset spatula to spread the cream evenly and smoothly.

Place the dish in the fridge to chill overnight.

Before serving, decorate the top, you can sift some matcha powder over the cream.

I also piped some whipped cream around the edges, and placed raspberries and matcha flavored chocolate on top.

Check out the delicious texture of the tiramisu. It is so fluffy and subtly sweet. The layers of ladyfingers literally resemble sponge cake.

This Japanese twist on a classic Italian dessert will please all green tea lovers!

Can I make tiramisu without alcohol?

You can totally In this Matcha Tiramisu recipe without alcohol.

If you don’t want to add wine, you can leave it out, add another couple tablespoons of water to the initial water before bringing to a boil with the sugar.

What kind of matcha to use to make the tiramisu?

I like to use culinary grade matcha for the recipe. You can also use ceremonial grade matcha if you want to. Ceremonial grade matcha is usually a bit more expensive. Ceremonial matcha is the highest quality grade of matcha. It is a bit more subtle and nuanced and meant to be consumed on its own, which is why it’s best to use culinary grade matcha for recipes.

Can I substitute mascarpone for cream cheese?

You could substitute mascarpone for cream cheese, however, cream cheese is much heavier, and won’t yield final texture that’s as fluffy and light as the mascarpone.

Tips for making Matcha Tiramisu

• Make sure the matcha syrup is cooled before dipping the ladyfingers in.
• When dipping the ladyfingers in, be quick. Just a brief soak on each side will do, or the ladyfingers will fall apart.
• Always sift the matcha powder before adding to the syrup or to the mascarpone cream.
• Make sure the heavy cream is cold before whipping it.
• The mascarpone cream should also be cold.
• Don’t over whip the heavy cream, or the mascarpone.
• Let the tiramisu rest in the fridge overnight before serving.

If you like this recipe, here are some more recipes you may enjoy:

• Lemon Tiramisu
• Strawberry Tiramisu
• Pumpkin Tiramisu
• Blackberry Icebox Cake
• Chocotorta

And if you make this recipe, leave a comment below, or tag me on Instagram. I love to see your creations!

Matcha Tiramisu

Camila Hurst

This delicious Matcha Tiramisu is made of ladyfingers soaked in matcha, with creamy mascarpone layers. An easy dessert to make, it doesn’t taste overly sweet, and will please any green tea lovers.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 0 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American, Italian, Japanese

Servings 9 servings

Calories 230 kcal

Ingredients

  

Matcha Syrup

• 2/3 cup water
• 2 tbsp granulated sugar 24 grams
• 1 tbsp matcha powder 6 grams
• 1/4 cup masala wine 60 ml, read notes

Mascarpone Filling

• 2 cups mascarpone cheese 452 grams
• 1/2 cup powdered sugar divided (62.5 grams)
• 1/2 tbsp matcha powder 3 grams
• 2 tbsp water 30 ml
• 1 1/2 cup heavy whipping cream 354 ml

For the top

• 1/2 cup whipping cream very cold
• 2 tbsp matcha powder
• 1 cup raspberries
• 1/2 cup chopped matcha chocolate

Instructions

 

Matcha Syrup

• Mix the water and sugar in a small saucepan over medium heat. Bring to a boil.
• Add the matcha powder to the water and whisk to combine. It’s best to sift the matcha before adding it.
• Remove from the heat and add the wine to the pan. Set it aside to cool.
• If you don’t want to add wine, you can leave it out, add another couple tablespoons of water to the initial water before bringing to a boil with the sugar.

Mascarpone Filling

• In a large bowl, whip the heavy cream with 1/4 cup of powdered sugar for 2 to 3 minutes, or until slightly stiff peaks form. Don’t over whip.
• Warm the water until about 175ºF or very hot. Sift the matcha into the water and whisk it until dissolved.
• In another bowl, beat the mascarpone cheese with 1/4 cup of powdered sugar, and the dissolved matcha, using an electric mixer, at medium speed. Beat just until combined. Set aside.
• Add half of the whipped cream to the mascarpone, and fold to combine.
• Then add the remaining half of the whipped cream, fold again.

To assemble

• I used a 9×9” pan. You can use a 8×8” pan, or a 11×6”. You can use smaller pans if you have more than one.
• Dip each ladyfinger in the Matcha Syrup, and lay them on the bottom of the pan one next to the other.
• Top the ladyfingers with half of the Mascarpone Filling. Use a small offset spatula to spread the filling evenly.
• Dip each ladyfinger in the syrup, and make another layer of ladyfingers on top.
• Top the cookies with the remaining half of the Mascarpone Filling.
• Let the tiramisu sit in the fridge overnight.

To serve

• Before serving, make the whipped cream for the top. Simply whip the heavy cream for a couple of minutes at medium-high speed, or until stiff peaks form. Place it in a piping bag.
• Sift the matcha powder on top of the tiramisu. Pipe whipped cream around the edges, and top with fresh raspberries if desired.
• Slice and serve.

Storage

• This Matcha Tiramisu will store well in the fridge for up to 3 days.

Notes

Ladyfinger cookies: the amount of savoiardi you will need might depend on the size of the pan you are using.

Pan size: I used a 9×9” pan. You can use a 8×8” pan, or a 11×6”. You can use smaller pans if you have more than one. One batch of this recipe can be divided between two 6×6” pans.

Masala wine: If you don’t want to add wine, you can leave it out, add another couple tablespoons of water to the initial water before bringing to a boil with the sugar.

Masala wine substitute: You can substitute the Masala wine for rum or brandy if desired.

Keyword matcha, tiramisu