I absolutely adore this Matcha Tiramisu Recipe because it elegantly blends the earthy vibrancy of matcha green tea with the creamy, dreamy texture of traditional tiramisu. I love how it feels both indulgent and refreshing at the same time, making it the perfect dessert when I want something unique yet comforting. This recipe is one of my go-tos for impressing friends because it’s rich in flavor but surprisingly simple to make, combining familiar elements in a delightfully unexpected way.

Why You'll Love This Matcha Tiramisu Recipe

For me, the most captivating thing about this Matcha Tiramisu Recipe is its stunning flavor profile. The subtle bitterness of the matcha powder pairs perfectly with the luxuriously smooth mascarpone cream, creating a beautifully balanced dessert that isn’t overly sweet but full of character. Each bite gives me that satisfying contrast of soft ladyfingers soaked in matcha with the fluffy mascarpone topping—pure bliss!

I also find the preparation surprisingly straightforward, despite feeling like a fancy dessert. It’s mostly assembling layers and careful whisking, which I enjoy because it turns into a little culinary project without overwhelming me. It’s perfect for special occasions when I want to serve something elegant without spending all day in the kitchen. Whenever family or friends gather, I know this recipe will be a conversation starter and a guaranteed crowd-pleaser. Truly, it stands out because it offers a refreshing twist on an old classic, showcasing matcha in a delicious new way.

Ingredients You'll Need

Two images side by side show a clear glass bowl on a white marbled surface. The left image shows two layers inside the bowl: a bottom layer of smooth creamy pale yellow mixture and a top layer of thick light green mixture with a soft texture. The right image shows the same bowl with the two mixtures being mixed together with a white spatula with colored dots, held by a woman's hand from the right side, blending the layers into a consistent pale green creamy mixture. Photo taken with an iphone --ar 4:5 --v 7

You'll be happy to know this recipe calls for simple but essential ingredients that work magic together. Each component contributes something important to the final dish—whether it's the buttery richness, smooth texture, or vibrant green color that makes this Matcha Tiramisu Recipe such a showstopper.

3 large egg yolks: These provide the rich, custardy base essential for silky cream.
⅓ cup sugar (divided): Sweetens the mascarpone cream while balancing matcha’s earthiness.

8 oz mascarpone cheese: The luxurious, creamy heart of the tiramisu.
1½ cups heavy whipping cream: Adds lightness and fluff to the mascarpone mixture.
½ cup water (heated to 175ºF/80ºC): Used to dissolve matcha powder for soaking the ladyfingers.

1½ tablespoon matcha powder (ceremonial or culinary grade): The key to that vibrant green hue and distinctive flavor.
24 ladyfingers: These delicate biscuits soak up the matcha infusion without falling apart.
2 tablespoon matcha powder (for dusting): Provides a vivid finishing touch and an extra burst of green tea flavor.

Directions

Step 1: Before you begin, gather all your ingredients and set up your workspace. You'll need a double boiler set up with a saucepan of simmering water and a heatproof bowl on top.

Step 2: Place 3 large egg yolks and half the sugar (3 tablespoons) into the heatproof mixing bowl. Using an electric hand mixer, begin whisking the mixture gently over the double boiler, making sure the bowl’s bottom does not touch the water.

Step 3: Continue whisking constantly for about 10 minutes, keeping an instant-read thermometer handy. When the egg mixture reaches 160ºF (71ºC), it’s safe to eat and will have thickened and lightened in color.

Step 4: Immediately remove the bowl from the saucepan and place it into an ice bath to quickly cool the eggs. Let it cool for about 1 minute to stop cooking.

Step 5: In a separate large bowl, soften your mascarpone cheese with a spatula. Then carefully fold in the cooled egg mixture, avoiding any cooked bits on the edges. Mix just until smooth to keep the texture velvety.

Step 6: Whip the chilled heavy cream in a clean, dry bowl until foamy, adding the remaining sugar gradually. Beat until soft to medium peaks form—soft enough to fold but still stable.

Step 7: Gently fold the whipped cream into the mascarpone mixture in batches, making sure to combine without deflating the airiness you've created.

Step 8: In a small bowl, whisk together the hot water (175ºF/80ºC) and the matcha powder until smooth and lump-free. Transfer this mixture to a shallow dish.

Step 9: Dip each ladyfinger quickly in the matcha liquid, soaking both sides but ensuring they do not become soggy. Arrange 24 ladyfingers in two neat rows at the bottom of an 8 x 8-inch baking dish.

Step 10: Spread half of the mascarpone cream evenly over the ladyfingers. Smooth the surface gently with a spatula.

Step 11: Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream on top. Smooth it out one last time.

Step 12: Cover the dish tightly with plastic wrap directly on the cream surface to prevent skin forming. Refrigerate for a minimum of 4 hours, but overnight chilling is ideal for flavors to meld.

Step 13: When ready to serve, dust the top generously with the remaining 2 tablespoons of matcha powder using a fine mesh sieve for a beautiful, even finish. Enjoy your elegant creation!

Servings and Timing

This recipe is perfect for one generous serving, though you can easily scale it up for more guests. The hands-on prep time takes about 30 minutes, with minimal cleanup involved. There is no actual cooking time beyond gently heating the egg mixture, but chilling requires at least 4 hours to let the flavors develop fully, though I always recommend letting it rest overnight. So in total, plan for around 4.5 to 5 hours from start to finish, mostly inactive chilling time.

How to Serve This Matcha Tiramisu Recipe

The image shows four clear glass cups filled with a dessert that has five visible layers, alternating between white creamy layers and bright green powdery layers. The top layer is covered with a smooth green powder and decorated with a small red raspberry piece in the center. The cups are placed on a dark surface with a slightly rough texture, and behind them is a wooden spoon standing upright. The focus is sharp on the front cup, while the background cups appear softer and slightly blurred. photo taken with an iphone --ar 4:5 --v 7

When I serve this Matcha Tiramisu Recipe, I love keeping things simple so the matcha flavor shines. A small dessert plate with a neat square portion works best, and I often accompany it with fresh berries such as raspberries or strawberries to add a juicy, slightly tart contrast that balances the creamy richness.

For garnishing, I like to dust a little extra matcha powder through a fine sieve right before serving to give it that professional café look. Sometimes, I add edible gold leaf or a sprig of fresh mint for a touch of elegance if serving to guests. Presentation really elevates the whole experience, and even everyday treats feel special when they look inviting.

This dessert is delightful chilled, straight from the refrigerator, which helps preserve the creamy texture and fresh vibrancy of matcha. Pairing it with a light green tea or a crisp glass of sparkling sake enhances the green tea notes beautifully. For non-alcoholic pairings, I often serve it alongside jasmine tea or a chilled cucumber-infused water with a hint of lemon for a refreshing palate cleanser. This Matcha Tiramisu performs wonderfully for intimate dinners, holiday celebrations, or even as a luxurious weeknight treat.

Variations

I love experimenting with this Matcha Tiramisu Recipe to suit different tastes and dietary needs. For a gluten-free version, I swap traditional ladyfingers with gluten-free biscuits or sponge cakes. The soaking step remains the same, and the texture turns out wonderfully delicate.

If you're vegan or dairy-free, try replacing mascarpone with a blend of soaked cashews blended with coconut cream and a bit of lemon juice for tang. Use coconut whipped cream instead of dairy cream, and you'll have a beautifully green, creamy dessert with a slightly different but delicious flavor.

To switch up the flavors, I sometimes add a hint of vanilla extract to the mascarpone cream or mix in white chocolate shavings between layers. Another variation I adore is using matcha combined with a touch of hojicha (toasted green tea powder) for a slightly nutty flavor twist. If you want to simplify even more, you can skip the double boiler and prepare a no-cook mascarpone cream, but be mindful of food safety when consuming raw eggs.

Storage and Reheating

Storing Leftovers

If you have any leftovers from your Matcha Tiramisu Recipe (it rarely happens in my house!), store them in an airtight container or cover the dish tightly with plastic wrap. Keep it refrigerated, and enjoy it within 3 days for the best texture and flavor. The creaminess holds well, but the ladyfingers will start to soften more over time, which might make the texture a bit different.

Freezing

This tiramisu freezes reasonably well but keep in mind that the cream layers may alter slightly in texture after thawing. To freeze, cover the dessert tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Freeze for up to 1 month. When ready to eat, thaw overnight in the refrigerator rather than at room temperature to preserve the delicate texture.

Reheating

I don’t recommend reheating this Matcha Tiramisu Recipe since it’s best enjoyed chilled to maintain its creamy texture and fresh matcha flavor. Warmth will cause the cream to break down and the ladyfingers to become soggy. Instead, allow the tiramisu to come to just slightly below room temperature if you prefer a less chilled dessert before serving, but avoid any direct heat.

FAQs

Can I use instant matcha powder for this recipe?

Instant matcha powders often contain additives and don’t have the same vibrant flavor or color as ceremonial or culinary grade matcha powders, which I recommend using here. Using a quality matcha will give you that rich, authentic flavor and bright green hue essential to this recipe’s appeal.

Is it safe to eat because it contains raw egg yolks?

Great question! The egg yolks in this recipe are gently cooked over a double boiler until they reach 160ºF (71ºC), which makes them safe to consume by pasteurizing them. This step is crucial to ensure safety without sacrificing the creamy custard texture you want.

Can I make this recipe ahead of time?

Absolutely! In fact, I highly recommend making the Matcha Tiramisu Recipe a day in advance to give it ample time to chill and allow the flavors to meld beautifully. It’s one of those desserts that tastes even better after resting overnight.

How many layers of ladyfingers should I use?

This recipe calls for two layers of ladyfingers for a nice balance of cream and sponge. If you want more layers, such as three, you will need to increase the number of ladyfingers accordingly and adjust the cream quantities to match for best results.

Can I substitute mascarpone cheese with cream cheese?

I usually advise sticking with mascarpone because it has a lighter and creamier texture and a milder flavor that’s perfect for tiramisu. Cream cheese tends to be denser and tangier, which can overpower the delicate matcha brightness in this recipe.

Conclusion

If you’re ready to indulge in a dessert that feels both special and refreshingly different, I can’t recommend this Matcha Tiramisu Recipe enough. It’s a wonderful blend of creamy softness and vibrant green tea flavor that never fails to dazzle at the table. Give it a try—you might just discover a new favorite way to enjoy tiramisu with a delicious matcha twist!

Matcha Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 5 reviews

Author: Lora
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes (plus minimum 4 hours chilling time, preferably overnight)

Yield: 1 serving (about 8 x 8 inch dish, serves 6 to 8 slices)
Category: Dessert
Method: Stovetop
Cuisine: Italian-Japanese Fusion
Diet: Vegetarian

Print Recipe

Description

This delightful Matcha Tiramisu is a refreshing twist on the classic Italian dessert, incorporating the vibrant, earthy flavors of ceremonial grade matcha green tea. Layers of matcha-soaked ladyfingers alternate with a smooth, creamy mascarpone and whipped cream mixture, resulting in a light, lush chilled dessert perfect for special occasions or a luxurious treat. The recipe involves gently cooking egg yolks over a double boiler to ensure safety and creating soft peaks of whipped cream to fold into the mascarpone for an indulgent yet airy texture.

Ingredients

Egg Mixture

3 large egg yolks (about 19 g each, room temperature)

⅓ cup sugar, divided (use 3 Tbsp for egg mixture, remainder for whipped cream)

Mascarpone Cream

8 oz mascarpone cheese (at room temperature)
1½ cups heavy (whipping) cream (chilled)

Matcha Mixture

½ cup water (heated to 175ºF / 80ºC)
1½ Tbsp ceremonial or culinary grade matcha (9 g)
2 Tbsp ceremonial or culinary grade matcha (for dusting)

Assembly

24 ladyfingers (divided for 2 layers)

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Instructions

Prepare Your Equipment: Gather all ingredients and set up a double boiler by placing a medium heatproof mixing bowl over a saucepan with 2 inches of simmering water, ensuring the bowl bottom does not touch the water. Prepare an ice bath by filling a large bowl with ice and water for cooling the egg mixture later, and have an instant-read thermometer ready.
Cook the Egg Mixture: In the mixing bowl, combine 3 egg yolks with 3 tablespoons of sugar and whisk with an electric mixer. Place the bowl over the simmering water, whisking constantly while monitoring the temperature with the thermometer. Continue whisking until the mixture thickens, lightens in color, increases in volume, and reaches 160ºF (71ºC) for safe consumption, approximately 10 minutes.
Cool the Egg Mixture: Remove the bowl from heat and immediately place it in the ice bath to rapidly cool for about 1 minute, stopping the cooking process.

Prepare Mascarpone Cream: Soften mascarpone cheese in a large bowl using a silicone spatula. Gently fold the cooled egg yolk mixture into the mascarpone just until smooth, taking care not to overmix or incorporate any cooked egg bits from the sides of the bowl, which should be discarded.
Whip the Cream: In a separate completely dry bowl, beat the chilled heavy cream until foamy, then gradually add the remaining sugar and continue beating until medium peaks form—soft but holding shape with peaks that gently bend over.
Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture until well combined and smooth.

Prepare Matcha Soaking Mixture: In a small bowl, whisk together ½ cup of hot water (175ºF/80ºC) with 1½ tablespoons of matcha powder until smooth without lumps. Transfer this to a flat-bottom container suitable for dipping ladyfingers.
Assemble Tiramisu - First Layer: Quickly dip each ladyfinger into the matcha mixture, soaking each side but not soggy, using tongs for ease. Line the bottom of an 8 x 8 inch (20 x 20 cm) baking dish with 2 rows of 6 ladyfingers each (total 12 ladyfingers).
Add Mascarpone Layer: Spread half of the mascarpone cream evenly over the soaked ladyfingers and smooth the surface with a spatula or pastry scraper.

Assemble Second Layer: Repeat the dipping and layer remaining 12 ladyfingers over the mascarpone cream in neat rows, then top with the remaining mascarpone cream and smooth the top.
Chill the Tiramisu: Cover the surface with plastic wrap pressed directly on the cream to prevent skin formation. Refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and dessert to set.
Serve: Remove from refrigerator and gently peel away plastic wrap. Just before serving, dust the top evenly with 2 tablespoons of matcha powder using a fine-mesh sieve for an elegant finish.

Store Leftovers: Place remaining tiramisu in an airtight container and refrigerate up to 3 days for best quality and freshness.

Notes

This recipe requires cooking the egg yolks gently over a double boiler to reach a safe temperature of 160ºF (71ºC) to avoid any food safety concerns.
Use ceremonial or culinary grade matcha for the best flavor and color impact.

Do not overmix the mascarpone and egg mixture to prevent graininess.
Ladyfingers should be soaked only briefly in the matcha mixture to avoid sogginess and ensure proper texture layering.
Chilling the tiramisu overnight enhances the flavor and helps it set properly for slicing.

Serve chilled and consume within 3 days for optimal freshness.
Make sure to cover the surface of the cream directly with plastic wrap to prevent the formation of a skin during chilling.
Use an electric handheld mixer and an instant-read thermometer for best results when cooking the egg mixture.