Matcha tiramisu is everything I love in a dessert—cool, creamy, and just a little unexpected. The first time I made it, I was in my college dorm, swapping espresso for green tea during a late-night craving. No oven, just a whisk and some stubborn curiosity. What came out of that moment was this no-bake dream: soft, spongey ladyfingers dipped in earthy matcha, layered with silky mascarpone cream. It’s vibrant, refreshing, and the perfect Japanese twist on a classic Italian favorite.
If you love drinks that match that calm-but-bold energy, try the Earl Grey Matcha Latte it’s warm, creamy, and equally unexpected.
Table of Contents
Table of Contents
Why You’ll Love This Matcha Tiramisu Recipe
- No oven, no problem: This is a no-bake tiramisu, making it perfect for hot days or when you want to keep things simple.
- Bold matcha flavor: Matcha tiramisu gets its signature taste from green tea in both the mascarpone cream and soaking liquid, delivering that earthy, slightly bitter depth matcha lovers crave.
- Make-ahead magic: This matcha dessert improves with time—chilling overnight lets the flavors meld beautifully.
- Elegant yet easy: With just a few steps and no baking, this Japanese twist on tiramisu looks impressive but comes together with ease.
- Customizable presentation: Serve matcha tiramisu in a dish, scoop it into glasses, or layer it in jars—your call!
Matcha Tiramisu
Ingredients
Equipment
Method
- Set up a double boiler: Fill a saucepan with 1–2 inches of simmering water. Place a heatproof bowl on top (without touching the water).
- Whisk together the egg yolks and sugar in the bowl over the simmering water for 5–6 minutes until thick and pale (aim for 160°F to pasteurize).
- Let the bowl cool slightly, then whisk in room-temperature mascarpone until smooth.
- In a separate bowl, whip the heavy cream to soft-medium peaks. Fold into the mascarpone mixture in two stages.
- Whisk matcha powder into hot water until dissolved. Stir in honey or syrup if desired. Let cool.
- Quickly dip each ladyfinger (1 second per side) in the matcha soak.
- Layer half of the soaked ladyfingers in a dish or jar. Spread half the mascarpone cream on top. Repeat with remaining ladyfingers and cream. Smooth surface.
- Cover and refrigerate for at least 4 hours (overnight preferred).
- Before serving, dust the top with extra matcha powder through a fine mesh sieve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients for Matcha Tiramisu
This rich no-bake treat comes together in three easy layers. Each one—from the vibrant matcha to the smooth mascarpone—plays a key role, so be sure to follow the tips for best results! Or start with a simple Strawberry Matcha Latte it’s layered, refreshing, and pairs beautifully with a slice of tiramisu.
| Matcha Mascarpone Cream | Amount | Notes |
|---|---|---|
| Egg yolks | 3 large | Warm gently to make them safe to eat—no concerns about raw eggs. |
| Granulated sugar | ¼ cup (50g) | Adds just the right amount of sweetness to soften the bold matcha flavor. |
| Mascarpone cheese | 8 oz (225g) | Make sure everything is at the same cool room temp—this helps the mixture come together smoothly. |
| Heavy cream | ¾ cup (180ml) | Beat until the peaks gently hold their shape—not runny, but not overly stiff either. |
| Matcha Soak | Amount | Notes |
|---|---|---|
| Hot water | ¾ cup (180ml) | Helps dissolve the matcha powder completely. |
| Matcha powder (ceremonial grade) | 1½ tbsp | Use ceremonial grade for vibrant color and clean taste. |
| Honey or simple syrup (optional) | 1–2 tbsp | Optional, but smooths out the bitterness if preferred. |
| Assembly & Topping | Amount | Notes |
|---|---|---|
| Ladyfingers (savoiardi) | 18–22 pieces | Use crisp, sponge-style, not soft—these hold their shape when dipped. |
| Extra matcha powder | For dusting | Sift over the top just before serving for dramatic green contrast. |
How to Make Matcha Tiramisu
Making matcha tiramisu at home is easier than you think. With a few key ingredients and some chill time, you’ll have a no-bake dessert that’s rich, creamy, and deeply flavored with Japanese green tea. This is the kind of dessert that looks impressive but comes together with minimal stress.
Step 1: Make the Matcha Mascarpone Cream
Set up a double boiler
Add 1–2 inches of water to a saucepan and heat until it’s softly bubbling. Set a heat-safe bowl over the top, ensuring it stays above the water without touching it.
Whisk the egg yolks and sugar
In the bowl, combine:
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
Whisk constantly over the simmering water for 5–6 minutes until thick, pale, and glossy.
Tip: You’re aiming for 160°F to safely pasteurize the eggs.
Add mascarpone
Let the bowl cool slightly, then whisk in:
- 8 oz (225g) mascarpone (room temperature)
The mascarpone should blend into the yolks easily, creating a silky base for your matcha tiramisu.
Whip the cream and fold it in
In a separate bowl, whip:
- ¾ cup (180ml) heavy cream to soft-medium peaks
Blend the whipped cream into the mascarpone in two steps, using a light hand. This keeps the filling delicate and cloud-like, just the way it should be.
Step 2: Make the Matcha Soak
Mix the soak
In a small bowl, whisk together:
- 1½ tablespoons ceremonial grade matcha
- ¾ cup hot water
This mixture gives matcha tiramisu its signature earthy depth and vibrant color.
Add sweetness (optional)
Mix in 1–2 tablespoons of honey or syrup to mellow out the bitterness—great for bold matcha.
Let it cool to room temperature before assembly. Hot liquid can cause the ladyfingers to fall apart.
Step 3: Assemble the Matcha Tiramisu
Dip the ladyfingers
You’ll need 18–22 crisp ladyfingers (savoiardi). Briefly dip each ladyfinger into the matcha mixture—just one second on each side is enough.
Important: A fast dip prevents sogginess and keeps the structure of your matcha tiramisu intact.
Layer it up
In a dish, glasses, or jars:
- Arrange a layer of soaked ladyfingers
- Spread half the matcha mascarpone cream on top
- Place another row of dipped ladyfingers on top, followed by the rest of the cream mixture.
Smooth the surface with a spatula.
Step 4: Chill and Dust with Matcha
Refrigerate
Cover the tiramisu and chill it in the fridge for a minimum of 4 hours to set. Overnight is ideal—it allows the flavors to deepen and the texture to firm up beautifully.
Dust before serving
Just before serving, sift a thin layer of matcha powder over the top. This final touch adds bold flavor and that unmistakable green finish.
Looking for something cold and light? A glass of Coconut Water Matcha offers the perfect pairing—hydrating and earthy.
How to Store Matcha Tiramisu
Refrigerator:
Refrigerate the matcha tiramisu with a lid or wrap to keep it fresh. It will stay fresh for 3 to 4 days. Use plastic wrap or a tight-fitting lid to prevent the cream from drying out or absorbing fridge odors.
Tip: Matcha tiramisu actually tastes better on day two. The flavors meld, the texture firms up, and the layers become even more satisfying.
Serving again:
Remove from the fridge about 15 minutes before serving to take the chill off and let the cream soften just slightly. Sift a fresh layer of matcha powder on top if needed for a clean finish.
And if you’re building out your recipe box, don’t miss these easy no-bake matcha dessert ideas cookies, puddings, bars, and beyond.
Can You Freeze Matcha Tiramisu?
Yes, you can freeze matcha tiramisu, but expect the texture to be a bit softer after defrosting.
To freeze:
- Assemble the tiramisu in a freezer-safe dish (preferably glass or metal).
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 1 month.
To thaw:
Move the matcha tiramisu to the fridge and allow it to defrost gradually overnight. Do not microwave or thaw at room temperature—this will ruin the texture.
Tip: Dust with matcha only after thawing to keep the green vibrant and avoid bitterness.
Pro Tips for Perfect Matcha Tiramisu
Even a simple no-bake dessert like matcha tiramisu can go sideways without the right touch. These quick tips will help you get that flawless texture and bold flavor every time.
1. Chill overnight for dreamy texture
Sure, four hours will set it—but overnight chilling transforms it. The layers meld, the cream firms up, and the ladyfingers become spongey without turning soggy.
Trust me, it’s worth the wait.
2. Use high-quality matcha
The flavor of this matcha dessert isn’t masked by baking, so you’ll taste whatever matcha you use.
- Ceremonial grade matcha = vibrant color + smooth, earthy flavor
- Avoid culinary matcha here—it can be dull or bitter.
3. Room temperature mascarpone is non-negotiable
If your mascarpone is cold, it’ll clump when mixed with the egg base. Set it out for half an hour so the mascarpone softens and mixes with ease.
4. Don’t soak the ladyfingers
A fast dip (1 second per side) is all you need. Anything longer, and you’ll end up with mush instead of structure.
You want them soft but still layered—not floating.
5. Your tiramisu might look messy—don’t panic
It’ll still set up beautifully. The cream fills in gaps as it chills, and once dusted with matcha, even a wonky top looks stunning.
Variations on Matcha Tiramisu
Looking to switch things up? This matcha tiramisu is incredibly flexible. Whether you’re serving a crowd or adjusting for dietary needs, here are some fun ways to put your own spin on it.
Vegan Matcha Tiramisu
Swap the mascarpone for a vegan cream cheese and use coconut cream instead of heavy cream. Try a plant-based ladyfinger or sponge cake, and make sure your matcha is dairy-free.
Strawberry Matcha Tiramisu
Add sliced strawberries between the layers for a fruity twist. The sweetness of berries pairs beautifully with the earthy tones of the matcha. It also adds a pretty contrast in color and flavor.
Individual Matcha Tiramisu Cups
Instead of one dish, layer your matcha dessert into individual glasses or jars. It’s perfect for parties and easy portioning—and looks absolutely stunning with layers showing through.
Coconut Matcha Tiramisu
Add a splash of coconut milk to the matcha soak and sprinkle toasted coconut between layers. This version is especially refreshing in summer and pairs well with tropical fruit.
How to Serve Matcha Tiramisu
Serve in individual jars or glasses
Layer the tiramisu into clear jars or glass cups. It’s an elegant presentation, perfect for dinner parties or portioned desserts. The side view reveals elegant layers of matcha cream and soaked ladyfingers.
Dust matcha just before serving
Use a small mesh sieve to sift a fresh layer of matcha powder right before serving. This helps preserve the bright color and stops the flavor from becoming harsh or muted in the fridge.
Add a simple garnish
Add a few raspberries, some shaved white chocolate, or a mint leaf on top. The fresh toppings bring a nice contrast to the bold matcha and make the dessert visually pop.
Keep it chilled
Matcha tiramisu should be served cold. Remove it from the fridge about 10–15 minutes before eating so the cream softens slightly while staying firm and sliceable.
Pair with a light drink
Serve alongside a creamy matcha latte for a double dose of green tea, or go with jasmine tea or sparkling lemon water to cleanse the palate.
Matcha Tiramisu: A Fusion of Cultures
An Italian Classic Meets Japanese Tea Culture
Tiramisu is one of Italy’s most beloved desserts—known for its creamy layers and rich espresso flavor. But when you swap coffee for matcha? You get something even more unforgettable.
Matcha Means More Than Just Flavor
In Japan, matcha is more than an ingredient—it’s part of a centuries-old tea tradition. The flavor is earthy, slightly bitter, and incredibly vibrant, both in taste and color.
Why This Combo Works
- The grassy matcha balances the rich mascarpone cream
- No baking keeps the flavor clean and pure
- It’s light, refreshing, and completely unique
A Global Dessert for Modern Kitchens
Matcha tiramisu represents a new kind of dessert—where East meets West. It’s traditional, but creative. Elegant, but easy. That’s why it keeps popping up in bakeries, cafes, and home kitchens around the world.
Frequently Asked Questions
Why is my matcha tiramisu watery or runny?
It’s usually from soaking the ladyfingers too long or under-whipping the cream. Dip them for just one second per side, and make sure the whipped cream reaches soft-medium peaks. Chilling for at least 4 hours (preferably overnight) helps it set properly.
Is matcha tiramisu better the next day?
Yes—this is one of those no-bake desserts that truly improves overnight. The flavors have time to meld, the cream firms up, and the texture becomes smooth and sliceable. Preparing it in advance enhances the flavor and texture.
Is it safe to use raw eggs in tiramisu?
In this recipe, the egg yolks are gently heated using a double boiler to 160°F, which makes them safe to eat. You still get the richness of classic tiramisu without any raw egg risk.
Can I make matcha tiramisu without eggs?
Definitely. You can skip the yolks and mix mascarpone directly with sweetened whipped cream. The texture will be lighter and fluffier, but the dessert stays smooth and flavorful—ideal for quicker prep or egg-free diets.
Conclusion
Matcha tiramisu brings together the best of two dessert worlds: creamy Italian comfort and bold Japanese flavor. It’s cool, no-bake, and surprisingly simple to prepare—even if it looks impressive enough for a special occasion. Whether you’re making it for a dinner party or just because you love matcha (same here), this recipe delivers every time.
Give it a try, let it chill overnight, and enjoy those soft, dreamy layers. And if you do make this matcha tiramisu, tag me or leave a comment—I’d love to see how it turns out in your kitchen.
Want more no-bake dessert inspiration? Follow us on Pinterest for fresh ideas, elegant plating tips, and viral matcha creations!