Matcha Tiramisu Recipe

If you're a fan of tiramisu and matcha, this one’s about to blow your mind. Matcha Tiramisu is what happens when Italy’s most iconic dessert takes a green tea detour through Kyoto. It's everything you love about the classic—light mascarpone cream, soft sponge soaked in bold flavor—but instead of coffee and cocoa, it's green tea and grassy, umami-rich matcha.

This dessert has all the creamy layers and dreamy texture of tiramisu but with a beautiful balance of sweetness and the subtle bitterness of matcha. It's rich without being heavy, and sophisticated without being fussy. Plus, it’s no-bake, make-ahead, and practically guaranteed to wow at any dinner party or afternoon tea.

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Ingredients (serves 6–8):

For the matcha soak:

• Matcha powder – 2 tsp

• Hot water – 3/4 cup (180ml)

• Sugar – 1 tbsp

For the mascarpone cream:

• Mascarpone cheese – 250g (1 cup)

• Heavy cream – 240ml (1 cup), chilled

• Sugar – 1/3 cup (65g)

• Vanilla extract – 1 tsp

Assembly:

• Ladyfinger biscuits (savoiardi) – about 20 pieces

• Matcha powder – for dusting (1–2 tsp)

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Step-by-Step Instructions:

1. Make the matcha soak (5 minutes):
In a bowl, whisk matcha with hot water and sugar until fully dissolved and smooth. Let it cool slightly. The flavor should be bold, slightly bitter, and lightly sweet.

2. Whip the cream (5 minutes):
In a large mixing bowl, beat chilled heavy cream with sugar and vanilla extract until soft peaks form. Be careful not to overwhip.

3. Fold in mascarpone (2–3 minutes):
Gently fold mascarpone into the whipped cream in batches until smooth and fluffy. It should be light but hold its shape.

4. Assemble the tiramisu (10–15 minutes):
Quickly dip ladyfingers into the matcha soak (just 1 second per side), and arrange a layer in the bottom of an 8x8 inch dish. Spread half of the mascarpone mixture on top. Repeat with another soaked layer of ladyfingers and the rest of the cream.

5. Chill (4 hours or overnight):
Cover and refrigerate for at least 4 hours, ideally overnight, for the best flavor and texture.

6. Dust and serve:
Just before serving, sift matcha powder evenly over the top. Slice and serve chilled.

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Pro Tip:

Dip quickly! Don’t let the ladyfingers soak too long or they’ll get soggy. A quick dip keeps the texture light but allows the matcha flavor to shine through.

For a flavor boost, use ceremonial-grade matcha for the best color and taste. Want a twist? Add a touch of yuzu zest to the cream for brightness or a layer of white chocolate ganache for decadence.