Matcha Tiramisu is a Japanese-inspired variation on the classic Italian tiramisu which swaps the bold bitterness of coffee for the earthy elegance of green tea. This fusion dessert is both delicate and decadent. The slight bitterness of the matcha perfectly balances the richness of the mascarpone and whipped cream. The cooking method is very close to that of classic tiramisu, soaking the ladyfingers in matcha instead of espresso. It’s a dessert that is light enough for summer, yet comforting enough for the cooler months.
Why Matcha Works So Well in Tiramisu
Matcha (or powdered Japanese green tea) has a naturally complex flavor profile — grassy, slightly bitter, with a subtle sweetness and umami depth. When layered into tiramisu, it pairs very well with mascarpone, creating a dessert that’s more refreshing than the classic version.
Ingredients
- Mascarpone cheese
- Sugar
- Egg yolks
- Dark rum
- Heavy cream
- Salt
- Matcha
- Lady Fingers
A good matcha is the key to success
Using high-quality matcha guarantees a better flavor and a more vibrant color. If possible, choose ceremonial grade over culinary-grade. I recommend the Kyoto Uji Matcha by Ocha & Co. For special occasions, also check out their Yabukita Single Cultivar Matcha.
How to make matcha tiramisu
- Make the matcha soak by sifting the matcha and whisking it into hot water.
- Make the tiramisu cream by whisking the ingredients together until medium peaks form. Be careful to not overmix, otherwise the mascarpone will separate.
- Then you can assemble the tiramisu by spreading a thin layer of cream on the bottom of a container. Then soak the lady fingers in matcha and spread them on top. Spread half of the mascarpone cream on top. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Finally, dust a very thin layer of matcha on top to garnish.
Once assembled, you will need to let the matcha tiramisu chill in the fridge for at least two hours to set. If possible, let it chill overnight for a better result.
Matcha Tiramisu is a show-stopping dessert that’s surprisingly easy to make. It’s elegant enough for a dinner party and light enough to enjoy with afternoon tea. Whether you’re a dedicated matcha lover or just looking for a unique dessert, this fusion treat is sure to impress.
Other dessert recipes
- Mango Sticky Rice
- Lemon Creme Crepe Cake
- Japanese Cheesecake (Jiggly and Extra Cheesy)
- Black Sesame Ice Cream (No-Churn)
- Black Rice Pudding with Coconut Milk
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Matcha Tiramisu
Ingredients
- 2 tablespoons ceremonial grade matcha and extra for dusting
- 1 1/2 cups very hot water (*Footnote 1)
- 16 oz mascarpone cheese (about 2 cups)
- 1/2 cup sugar
- 4 egg yolks
- 2 tablespoons dark rum
- 1/2 cup heavy cream
- 1/4 tsp salt
- 14 Ladyfingers
Instructions
- To make the matcha soak: Sift matcha into a medium bowl and slowly whisk in hot water, breaking up clumps until all water has been combined and no lumps remain.
- To make the cream: Add mascarpone cheese, sugar, egg yolks, rum, heavy cream and salt into the bowl of a mixer. Mix with whisk attachment on medium-high speed until medium peak appears, about 5-7 minutes. Be careful to not overmix, or mascarpone will separate.
- To assemble: Prepare a 9×5” baking dish or a tupperware (This is flexible and you can use a different size container as well). Spread a thin, even layer of cream onto the bottom of the baking dish.
- Dip ladyfingers, one at a time, into matcha mixture, rolling over 2 to 3 times to saturate. The ladyfingers should start to soften but not become soggy enough to fall apart. (*Footnote 2) Then place them over the cream, snugly, next to each other. Repeat until the first layer of baking dish is filled with ladyfingers.
- Add about 1/2″ of cream mixture on top of the ladyfingers and spread evenly to cover completely. Repeat with the next layer of ladyfingers and matcha, covering with the remaining cream. Smooth the top layer of cream as evenly as possible.
- Dust with a thin layer of matcha using a fine mesh strainer.
- Refrigerate at least 2 hours and ideally overnight before serving.
Notes
- The ideal temperature for making matcha is around 80°C (176°F). Hotter water draws out the bitterness of the matcha, and a lower temperature water makes a mellower tasting matcha.
- I like the ladyfingers to have a little structure, so I prefer not to oversoak them. If you like a very moist texture, you can soak the ladyfingers a little longer. Just be careful, the ladyfingers will keep softening up once you place them onto the cream.
Nutrition
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