I learned to love matcha tiramisu the first time I swapped espresso for vibrant green tea in a classic tiramisu formula. The result keeps the creamy, airy texture of the original while bringing a bright, slightly grassy flavor that feels both elegant and homey. I’ve tested this no-bake version several times and keep refining the balance of matcha, sweetness, and texture.
Why Make This Recipe
- It’s a refreshing twist on the classic tiramisu, offering a lighter, green-tea-forward flavor that’s elegant for guests or weeknight treats.
- No baking required: assembly and chilling mean low active time and predictable results.
- Matcha brings antioxidants and a gentle caffeine lift compared with coffee, adding a nutritional plus.
- Versatile for occasions—serve it for afternoon tea, dinner parties, or as a chilled dessert after spicy food.
- Personal insight: I love this recipe because the matcha dusting turns a simple dessert into something visually striking and memorable. Also see how it compares to a fresh raspberry tiramisu for alternate fruit-forward flavors.
Recipe Overview
- Prep time: 25 minutes active (plus 4–8 hours chilling)
- Cook time: 10 minutes (for a cooked sabayon option)
- Total time: 4–8 hours (mostly chilling)
- Servings: 6–8 (8×8-inch dish)
- Difficulty: Easy–Medium (requires gentle folding and optional bain-marie technique)
- Method: No-bake layered dessert—ladyfingers soaked in matcha liquid, layered with mascarpone-sabayon and whipped cream, then chilled and dusted with matcha.
My Experience Making This Recipe
When I first made this, I found the balance between matcha bitterness and sweetness tricky. After testing, I settled on a slightly sweeter soak and a cooked yolk sabayon to stabilize the mascarpone. Using a fine-mesh sieve for the final dusting gave the cleanest presentation.
How to Make Matcha Tiramisu
Start by preparing the matcha soak: whisk 2 tablespoons ceremonial-grade matcha with 1/2 cup (120 ml) hot water (175°F/80°C) and 2 tablespoons granulated sugar until fully dissolved; let cool. For the filling, whisk 3 large egg yolks with 1/2 cup (100 g) sugar in a heatproof bowl over a simmering pot (bain-marie) until the mixture reaches 160°F (71°C) and thickens into a sabayon, about 4–5 minutes; cool slightly. Fold 8 oz (225 g) room-temperature mascarpone into the cooled sabayon until smooth. Separately whip 1 cup (240 ml) heavy cream to soft peaks and gently fold into the mascarpone mixture for lightness. Quickly dip 24–28 ladyfingers into the cooled matcha liquid (no more than 1–2 seconds per side) and layer them in an 8×8 pan. Spread half the mascarpone mixture, repeat with another soaked layer and remaining filling. Dust top generously with sifted matcha (1–2 tsp) and chill at least 4 hours, preferably overnight, for best texture.
Equipment notes: use an electric mixer for stable whipped cream, a digital probe thermometer for the sabayon (160°F target), and a fine mesh sieve for dusting the matcha.
Expert Tips for Success
- Use a digital thermometer when cooking the sabayon so you hit 160°F (71°C) to pasteurize yolks safely without scrambling. For a raw-egg-free version, skip the bain-marie and increase whipped cream to 1 1/2 cups.
- Pick matcha grade intentionally: ceremonial-grade for dusting and stronger aroma, and premium culinary-grade for soaking. Too-low quality matcha tastes flat or overly bitter.
- Dip ladyfingers quickly—1–2 seconds per side—so they absorb flavor without turning to mush. If they’re too soggy, next time lower the soaking liquid temperature.
- Chill at least 4 hours; overnight is best. The flavors marry and the texture firms up, making slicing clean and neat. Also check out a different spin with a Biscoff tiramisu if you want a spice-cookie alternative.
- Use an 8×8 or 9×9 glass dish for even chilling and attractive serving; glass also helps you monitor layer evenness.
How to Serve Matcha Tiramisu
- Serve chilled straight from the fridge with an extra dusting of matcha right before plating for a bright finish.
- Pair with green tea or a light, floral tea to complement the matcha notes, or contrast with espresso if guests prefer a coffee edge.
- Garnish with white chocolate shavings, toasted sesame seeds, or a few fresh berries for color and texture. For a coffee-forward menu, consider alternating with a classic Italian tiramisu on the dessert table.
- This dessert is great for dinner parties, bridal showers, or as a make-ahead holiday treat.
Storage and Reheating Guide
Store covered in the refrigerator for up to 3 days; use an airtight container or plastic wrap directly on the surface to prevent drying. Do not heat in the microwave—this dessert is best served cold. For longer storage, freeze assembled portions (in freezer-safe, airtight containers) for up to 1 month; thaw overnight in the fridge before serving. Note: frozen and thawed tiramisu may be slightly softer in texture.
Recipe Variations
- Gluten-free: use gluten-free ladyfingers or thin sponge cake layers; soak times remain the same.
- Dairy-free: substitute mascarpone with a thick coconut cream-based cream cheese alternative and use aquafaba whipped to soft peaks instead of heavy cream. Texture will be slightly different but still creamy.
- Richer matcha flavor: increase matcha in the soak to 3 tbsp and reduce water by 1–2 tbsp, or sprinkle an extra 1 tsp matcha in the filling.
- Quick/no-egg option: replace the sabayon-mascarpone with 16 oz (450 g) mascarpone folded into 1 1/2 cups whipped cream and 1/3 cup powdered sugar for a simpler assembly; see an alternative no-bake idea like Easy Biscoff Tiramisu — No-Bake Bliss for inspiration on quick assembly.
Nutritional Highlights
- Matcha provides catechins (antioxidants) and a mild caffeine content—good to note for sensitive guests.
- This is a rich dessert with substantial fat from mascarpone and cream; serve in modest portions (1/8 of an 8×8 pan).
- Allergens: contains dairy, eggs, and gluten (unless you use substitutes). Label accordingly for guests with allergies.
Troubleshooting Common Issues
- Too runny filling: your whipped cream may not have been stiff enough or the mascarpone was too cold. Chill the mascarpone briefly and whip cream to soft peaks before folding gently.
- Soggy ladyfingers: over-soaking is the usual culprit. Dip for just 1–2 seconds per side and fan them out to let excess drip off before layering.
- Bitter matcha taste: try a slightly sweeter soak, or use a blend of culinary-grade matcha in the soak and reserve a small amount of ceremonial-grade matcha for dusting to get aroma without overpowering bitterness.
Frequently Asked Questions
Q: Can I eliminate raw eggs for safety?
A: Yes. You can skip the sabayon and instead fold 16 oz mascarpone into 1 1/2 cups whipped cream sweetened with 1/3 cup powdered sugar. This gives a safe, stable filling though slightly less custardy. Alternatively, cook the yolks to 160°F in a bain-marie to pasteurize.
Q: What matcha grade should I use for soaking vs. dusting?
A: Use culinary-grade matcha for the soak—it’s formulated to stand up to mixing and heat. Reserve a small amount of ceremonial-grade matcha for the final dusting because it has finer aroma and a brighter green color.
Q: How far ahead can I assemble this dessert?
A: Assemble up to 24 hours ahead and keep chilled; overnight yields the best texture and flavor marriage. For longer make-ahead, freeze portions (up to 1 month) and thaw in the fridge overnight.
Q: Can I use sponge cake instead of ladyfingers?
A: Yes. Thin slices of plain sponge cake or genoise work well—just adjust soaking time (slightly longer) because cake absorbs liquid differently than ladyfingers. For a cookie twist, check out a Biscoff alternative for texture ideas at Easy Biscoff Tiramisu — No-Bake Bliss.
Conclusion
If you want another trusted recipe reference for matcha tiramisu techniques and presentation inspiration, see this detailed version from Just One Cookbook: Matcha Tiramisu 抹茶ティラミス • Just One Cookbook.
Print
Matcha Tiramisu
- Total Time: 240 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A refreshing twist on classic tiramisu, featuring a lighter green tea flavor that feels elegant and homey. This no-bake dessert is easy to prepare and perfect for various occasions.
Ingredients
- 2 tablespoons ceremonial-grade matcha
- 1/2 cup (120 ml) hot water (175°F/80°C)
- 2 tablespoons granulated sugar
- 3 large egg yolks
- 1/2 cup (100 g) sugar
- 8 oz (225 g) mascarpone cheese
- 1 cup (240 ml) heavy cream
- 24–28 ladyfingers
- 1–2 teaspoons matcha for dusting
Instructions
- Prepare the matcha soak by whisking matcha, hot water, and sugar until dissolved; let cool.
- For the filling, whisk egg yolks and sugar in a heatproof bowl over simmering water until thickened to a sabayon (160°F/71°C), about 4–5 minutes; cool slightly.
- Fold mascarpone into the cooled sabayon until smooth.
- Whip the heavy cream to soft peaks, then gently fold into the mascarpone mixture.
- Dip ladyfingers quickly into the cooled matcha liquid and layer them in an 8×8 pan.
- Spread half the mascarpone mixture over the ladyfingers, repeat layering, then dust the top with matcha.
- Chill for at least 4 hours or overnight before serving.
Notes
Use ceremonial-grade matcha for dusting and premium culinary-grade for soaking. Serve with an extra dusting of matcha and enjoy with green tea or a light dessert wine.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg