I'm a huge fan of matcha and a huge fan of tiramisu, which is why I am obsessed with this matcha tiramisu. It's a creamy, fluffy, and fun twist on the classic dessert that comes together with simple ingredients and tastes unique and elevated.
What Is Matcha Tiramisu?
If you’ve never had matcha tiramisu before, it's a twist on the classic Italian dessert, but instead of espresso-soaked ladyfingers, you get layers of matcha-dipped cookies and silky matcha mascarpone cream. The flavors are soft, balanced, and slightly earthy, making this matcha tiramisu recipe perfect for anyone who loves matcha desserts (like me).
Tiramisu originates from Italy and traditionally uses coffee or espresso, but this matcha version brings in Japanese flavor influence while keeping the creamy, cloud-like texture everyone knows and loves.
Why You’ll Love This Matcha Tiramisu
- Quick to assemble: While this dessert needs to chill overnight, the actual hands-on time for this dessert is short and simple.
- Irresistibly creamy texture: Every bite feels airy, velvety, and melt-in-your-mouth.
- Perfect balance of flavors: The matcha cuts through the creaminess just enough to keep it light and not overly sweet.
- Great for gatherings: This matcha tiramisu recipe is a guaranteed crowd-pleaser and always impresses guests.
- Flexible serving options: Make it in a large baking dish or turn it into individually portioned cups.
Equipment You’ll Need
- Double Boiler Setup
- Mixing Bowls
- Electric Hand Mixer
- Fine Mesh Sifter
- 7x11 Baking Dish
- Individual Dessert Cups (optional)
Ingredients
- Egg Yolks: Creates a rich and silky base for the matcha tiramisu cream. Bring to room temperature before using.
- Granulated Sugar
- Dark Rum or Brandy
- Mascarpone Cheese
- Heavy Whipping Cream
- Matcha Powder: Brings a vibrant green color and earthy flavor to the recipe. You can use culinary grade for this recipe but ceremonial grade is preferred.
- Hot Water
- Ladyfingers: Form the soft, sponge-like layers of the tiramisu.
Customizations
- Non-alcoholic Version: Replace the rum or brandy with milk or omit entirely.
- Stronger Matcha Flavor: Increase the matcha powder by 1 teaspoon in both the cream and dipping liquid.
- Thicker Layers: Use fewer ladyfingers for a more cream-forward matcha tiramisu.
How to Make Matcha Tiramisu
Make the Cream Base
Prepare a double boiler by simmering water in a pot and placing a stainless steel bowl on top.
In the bowl, whisk together the egg yolks, 3 tablespoons of sugar, and rum or brandy. Continue whisking until the mixture reaches 160°F, then immediately cool it over an ice bath to prevent scrambling. The mixture should look pale yellow and slightly thicker.
Fold in the Mascarpone
Once cooled, in a separate bowl, gently fold the mascarpone cheese into the egg mixture until it becomes smooth and fully combined.
Whip the Matcha Cream
In a separate large bowl, add the heavy cream, sifted matcha powder, and ¼ cup sugar. Whip with an electric mixer until stiff peaks form. Add the mascarpone mixture and gently fold until smooth and creamy.
Prepare the Matcha Dipping Liquid
Whisk the matcha powder and hot water together until smooth.
Quickly dip each ladyfinger into the matcha mixture—you want them coated but not soggy. If making individual cups, cut the ladyfingers in half before dipping.
Assemble the Matcha Tiramisu
For a 7x11 dish: Add a layer of dipped ladyfingers, then spread half the matcha cream on top. Add a second layer of dipped ladyfingers, followed by the remaining cream.
For dessert cups: Add two dipped half-ladyfingers, a layer of cream, two more dipped halves, and another layer of cream.
Chill the Dessert
Cover with plastic wrap and refrigerate overnight, allowing the flavors to meld.
Dust and Serve
Right before serving, dust generously with matcha powder.
Storage
Store your matcha tiramisu in the refrigerator for up to 3 days, keeping it tightly wrapped so it stays fresh and creamy.
Tips To Make the Perfect Matcha Tiramisu
- Use high-quality matcha: Ceremonial matcha means brighter color and smoother flavor in your matcha tiramisu but culinary grade matcha works too.
- Don’t oversoak the ladyfingers: A quick dip keeps the texture soft without getting mushy.
- Chill long enough: Overnight chilling gives this dessert that perfect set and flavor.
Frequently Asked Questions
What type of matcha is best for this matcha tiramisu recipe?
Use a ceremonial grade matcha for the best color and flavor. However, high-quality culinary grade works great as well.
How do I make this non-alcoholic?
Just leave out the rum/brandy or replace it with milk. The matcha tiramisu will still be creamy and delicious.
Do I need to refrigerate matcha tiramisu overnight?
Yes. Overnight refrigeration helps the layers set properly and improves the flavor and texture.
Can I make this dessert in advance?
Absolutely! Matcha tiramisu actually tastes better the next day, making it perfect for parties.
Can I freeze matcha tiramisu?
I do not recommend freezing as the texture will become icy and less creamy.
Related Recipes You’ll Love
Matcha Tiramisu
Equipment
- 7x11 Baking Dish if preparing larger dish
- Individual Dessert Cups if preparing individually instead
Ingredients
Custard Layer
- 4 large egg yolks room temperature
- 3 tablespoon granulated sugar
- 3 tablespoon dark rum or brandy
- 8 oz mascarpone cheese room temperature
- 1.5 cups heavy whipping cream
- 2 tablespoons matcha powder
- ¼ cup granulated sugar
Cookie Layer
- ¾ cup hot water
- 2 tablespoon matcha powder
- 24 lady fingers plus a few more if needed
Dusting
- 2-3 tablespoon matcha powder
Instructions
- Prepare a double boiler by bringing a small pot of water to a simmer and placing a stainless steel bowl on top, making sure the bowl does not touch the water.
- In the bowl, whisk together the egg yolks, 3 tablespoon sugar, and rum or brandy. Continue whisking over the double boiler for a few minutes until the mixture reaches 160°F to ensure it’s safe to eat. Once it hits 160°F, immediately remove the bowl from the heat and place it over an ice bath to cool quickly, preventing the yolks from scrambling. The mixture should turn pale yellow and slightly thickened.4 large egg yolks, 3 tablespoon granulated sugar, 3 tablespoon dark rum or brandy
- In a small bowl, combine the mascarpone cheese with the cooled egg mixture. Gently fold until the mixture becomes smooth and well combined.8 oz mascarpone cheese
- In a separate large bowl, add the heavy cream, sifted matcha powder, and ¼ cup sugar. Using an electric mixer, whip the mixture until thickened and stiff peaks form, about 6-10 minutes. Add the mascarpone-egg mixture to the whipped cream and gently fold until completely combined and creamy.1.5 cups heavy whipping cream, 2 tablespoons matcha powder, ¼ cup granulated sugar
- Prepare the matcha dipping liquid by whisking together sifted matcha powder and hot water until smooth. Quickly dip each ladyfinger in the matcha liquid, just long enough to coat without letting them become soggy. If assembling in individual dessert cups, cut the ladyfingers in half then quickly dip in the matcha liquid.¾ cup hot water, 2 tablespoon matcha powder
- To assemble in 7x11 dish, start with a layer of dipped ladyfingers, followed by half of the matcha mascarpone cream. Add a second layer of dipped ladyfingers, then spread the remaining cream on top. For individual dessert cups, layer two dipped half-ladyfingers, a layer of cream, another set of two dipped half-ladyfingers, and finish with another layer of cream.24 lady fingers
- Cover with plastic wrap and refrigerate overnight. Dust with matcha powder right before serving.2-3 tablespoon matcha powder
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