Featured Comment:
“I am a matcha lover and this taste SO GOOD !!”
– @daisyamelia.tay (from Instagram)
How I Developed This Matcha Tiramisu
Matcha Tiramisu is a delicious fusion dessert where traditional Italian Tiramisu meets the vibrant, earthy and refreshing flavor of Japanese matcha green tea. Made with spongy matcha-soaked ladyfingers and generous layers of rich and creamy matcha mascapone cream, this no-bake dessert is perfect for parties and is sure to wow your guests with its vibrant color and decadent flavor!
My goal with this recipe was to create perfectly creamy and smooth tiramisu packed with matcha flavor. First, I needed to achieve the ultimate mascarpone cream base. I took some inspiration from both authentic Italian recipes and less authentic Japanese recipes, combining mascapone cheese, cream, egg yolks and sugar to create the perfect balance between rich and light. I don’t use egg whites in this recipe so I recommend saving them for another recipe.
The next step was making sure every bite has the perfect amount of matcha. As a big matcha fan, I ended up incorporating matcha into the mascarpone cream too. The result? Well, I kinda want to put this matcha mascarpone cream on everything now!
If you’re a matcha fan, this recipe is a must-try!
Key Ingredients & Substitution Ideas
- Matcha powder: Since this recipe relies on the strong flavor of matcha and uses quite a lot (3 tbsp plus extra for dusting) I recommend using a good quality culinary-grade matcha. It should be vibrant green with a bright aroma, this indicates freshness (old matcha will be dark or yellowish brown, and have an almost musty smell). Matcha should be consumed as quickly as possible so avoid buying large batches.
- Mascarpone cream: The matcha-flavored mascarpone cream is really the star of this recipe. It’s perfectly creamy, light and packed with matcha flavor. To make it, you will need to combine the matcha powder with mascarpone cheese, heavy cream and egg yolks sweetened with a simple syrup. I make the syrup myself by heating water and sugar in a pan, then use the hot syrup to lightly cook the egg yolks and whip them into a light and creamy consistency. This technique is called “Pâte à bombe” and I will explain more about it in the walkthrough below.
- Biscuit/cake layer: For best results, use the hard, sugar-coated Savoiardi biscuits (ladyfingers) because they tend to absorb flavor better without becoming too soggy. You can use store-bought for convenience, or if you have time you can even try making them yourself.
Tools:
- Electric whisk: I use a hand whisk but of course, a stand mixer works too. You will need to whip the egg yolks and cream, and it will be a lot of work if you try and do it manually.
- Glass mixing bowl: Since I cook the egg yolks with sugar syrup, it’s important to use a heatproof bowl. I recommend a large glass mixing bowl.
- 8×8″ container or similar: An oven dish, square/rectangular cake pan or even a large lunchbox all work great for this recipe. I used a 20x23x8cm (7.8x9x3″) lidded container which was very convenient for keeping it covered in the fridge.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Matcha Tiramisu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Start by sifting your matcha into a small bowl to remove any lumps.
Add hot water and whisk with a matcha whisk (chasen) or milk frother until the matcha is well combined. The optimum recommended water temperature for making matcha is 80°C (176°F) so boil water and let it cool a little before adding it.
Once combined, add the sugar and whisk until dissolved. Pour the mixture into a deeper container and add an equal amount of cold water. Use a container deep enough to submerge the lady fingers.
Set the mixture aside for later.
Pâte à bombe is a technique of cooking eggs with hot sugar and whipping them until fluffy and smooth. The result is a rich yet light cream base that adds stability to desserts such as mousse and parfait.
Start by pouring water and sugar into a saucepan and heat it on medium. Mix until the sugar has dissolved, and then stop mixing from this point. If you feel it’s heating unevenly, you can swirl the pan around instead.
The goal here is to heat the sugar to somewhere around 120°C (248°F). You will need a cooking thermometer to accurately check the temperature and make sure it’s no less than 118°C but also doesn’t exceed 121°C (244.4-249.8°F) At around this point, I notice the syrup bubbles more slowly and quietly as it thickens.
While the sugar is heating, prepare your egg yolks by placing them in a heatproof mixing bowl. This technique works best with room-temperature eggs, however, eggs separate more easily when chilled. I recommend separating the eggs in advance to allow the yolks to come to room temperature before you start heating the sugar.
Check the sugar temperature frequently and take it off the heat as soon as it reaches 120°C (248°F). Whip your eggs with an electric whisk for about 1 minute and then slowly pour in the syrup while whipping on high to incorporate.
Once combined, whip on a medium-high setting until pale and doubled in size. It should be thick enough to draw ribbons with the mixture.
Set aside to cool while you prepare the mascarpone cream.
Place mascarpone cheese in a large mixing bowl and soften by mixing it with a spatula.
Once softened, sift in the matcha and mix well. This will stop the matcha powder from flying in the air when you start whipping. Add the heavy cream and then whip with an electric mixer until firm enough to form peaks.
Pour the Pâte à bombe mixture into the bowl and use a spatula to fold and combine.
Make sure to scrape the bottom and sides of the bowl. The final color should be uniform with no streaks of yellow.
Dip the ladyfingers into the cooled matcha, and arrange them in a layer at the bottom of the container. Make sure not to hold the ladyfingers in the matcha for too long because they might become soggy and fall apart. I dip them in for 1-2 seconds and then place them straight into the container. Once the layer is complete, sprinkle matcha over the top for a boost of flavor.
I used a 20x23x8cm (7.8x9x3″) container, but this recipe works for 20x20cm (8″) deep square pan or any container that holds a similar volume (approx 3.5 litres, or 15.5 US cups).
Pour half of the matcha mascarpone cream over the top and smooth it out.
Repeat another layer of matcha-soaked lady fingers and mascarpone cream.
Smooth the top using a spatula and then cover tightly with a lid or plastic wrap. Rest in the refrigerator for at least 4-6 hours, preferably overnight.
Sprinkle with a generous dusting of matcha powder and let it moisten, then sprinkle a fresh dusting of matcha powder right before serving.
Enjoy!
Jump to Full Recipe MeasurementsHow to Store
Matcha Tiramisu must be kept refrigerated and eaten within 3-4 days, although it is at its best within 1-2 days. Since it’ is made with fresh dairy products and lightly cooked eggs, it shouldn’t be left out for extended periods, especially in warm environments. Keep it refrigerated until serving time.
If you can’t eat it within a few days, you can also freeze it for up to 1 month. Divide it into individual portions and store in an airtight container. Thaw in the refrigerator overnight and consume within 1 day of defrosting (never refreeze).
FAQ
You can swap the egg yolks for extra heavy cream (double the original amount). If you make this recipe without egg yolks, you don’t really need to make the sugar syrup, so omit the water and add the sugar directly to the whipped cream.
Make sure to cool your matcha to room temperature before dipping your cookies, hot liquid will absorb too quickly and cause them to fall apart. If using spongecake, dipping can cause too much liquid to be absorbed. To counter this, I recommend using a pastry brush to apply the matcha to the surface.
I’m far from an expert on this, but here are a few tips that help me cut my tiramisu. First, make sure to wipe your knife between each cut. If you have a silicone spatula, you should be able to scoop it under the slice without too much difficulty. If you have two spatulas, you can use one to hold the slice steady, and the other to lift it up. The first slice is the hardest, but it becomes easier after that. Good luck!
I hope you enjoy this Matcha Tiramisu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Matcha Recipes
If you’re interested in matcha sweets and desserts, check out some of my other recipes:
Matcha Tiramisu
Equipment
- 1 square 8" cake pan (20cm)
Ingredients
Matcha Lady Fingers
- 1 tbsp matcha powder
- 2 tbsp granulated sugar
- 150 ml hot water approx 80°C / 176°F
- 150 ml water room temperature
- 38 ladyfingers (savoiardi biscuits)
Matcha Mascarpone Cream
- 120 ml water
- 100 g granulated sugar
- 4 egg yolks
- 400 g mascarpone cheese softened
- 2 tbsp matcha powder plus extra for sprinkling
- 200 ml heavy cream chilled
Instructions
- Sift 1 tbsp matcha powder into a bowl and add 150 ml hot water. Whisk until incorporated and then add 2 tbsp granulated sugar. Whisk thoroughly until the sugar has dissolved.
- Transfer to a container tall enough to submerge the ladyfingers. Add another 150 ml water, this time at room temperature. This will cool the mixture quickly. Set aside for later.
- Pour 100 g granulated sugar and 120 ml water into a saucepan. Heat on medium and mix to help dissolve the sugar. Once dissolved, stop stirring and allow it to bubble until it reaches 120 °C (248 °F). (Tip: the syrup will thicken and bubbling will slow down around the correct temperature, but check regularly with a thermometer to ensure accuracy.)
- Add 4 egg yolks to a large heatproof bowl (I used a glass mixing bowl). Once the sugar has reached 120 °C (248 °F), take it off the heat and start whipping the egg yolks on high with an electric mixer. Slowly pour in the syrup while whisking.
- Once all of the syrup is added, reduce the speed to medium-high and continue to whip until the egg yolks are pale, smooth and thick enough to draw ribbons.
- Place 400 g mascarpone cheese in a separate mixing bowl and mix to soften. Sift in 2 tbsp matcha powder and roughly mix it in. Add 200 ml heavy cream and then whip with an electric mixer on medium-high speed until it's firm enough to form peaks.
- Pour the egg mixture into the matcha mascarpone cream and fold until combined.
- Take your 8" square cake pan or a deep baking dish with similar dimensions. Dip the ladyfingers in the matcha for about 1-2 seconds at a time and arrange in one layer at the bottom of the container. Use a sifter to sprinkle the top with matcha powder before adding half of the matcha cream mixture.
- Repeat another layer of matcha-dipped biscuits and cream. Smooth the top with a spatula and then chill in the refrigerator for at least 4-6 hours (overnight is recommended).
- Sprinkle the top with matcha powder right before serving and enjoy!
Leave a rating and a comment