Matcha Tiramisu Recipe (Easy, No-Bake & Creamy)
Looking for an elegant tiramisu matcha recipe that’s easy to make at home? This no-bake dessert swaps coffee for matcha, creating a creamy, layered treat with a smooth green tea flavour. For best colour and taste, use a vibrant, high-quality matcha like Shizuoka Premium Matcha.
What Is Matcha Tiramisu?
Matcha tiramisu is a Japanese-inspired twist on the classic Italian dessert. Instead of espresso and cocoa powder, it uses matcha for the soaking liquid and the finishing dusting—delivering a dessert that’s creamy, balanced, and beautifully green.
Why Matcha Quality Matters
Because matcha is consumed directly (not steeped and discarded), lower-grade matcha can taste dull or bitter—especially with dairy. A premium matcha helps you get:
- A smoother, more refined green tea flavour
- Brighter natural green colour
- Less harsh bitterness
If you want the best results, try Shizuoka Premium Matcha.
Quick Recipe Overview
Ingredients
Matcha Soaking Liquid
- 2 tsp premium matcha powder
- 240 ml (1 cup) hot water (70–80°C, not boiling)
- 1–2 tbsp sugar or maple syrup (optional, to taste)
Mascarpone Cream
- 250 g mascarpone cheese
- 240 ml (1 cup) heavy whipping cream (35%)
- 40 g (about ⅓ cup) powdered sugar (adjust to taste)
- 1 tsp vanilla extract
For Assembly
- 24–30 ladyfinger biscuits (savoiardi)
- Extra matcha powder for dusting
How to Make Matcha Tiramisu (Step-by-Step)
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Prepare the matcha: Sift matcha into a bowl. Add hot (not boiling) water and whisk until smooth and lump-free. Sweeten lightly if desired. Let cool completely.
Tip: Water that’s too hot can make matcha taste more bitter.
- Whip the cream: In a separate bowl, whip the heavy cream to soft peaks.
- Make the mascarpone base: Gently mix mascarpone, powdered sugar, and vanilla until smooth.
- Combine: Fold whipped cream into the mascarpone mixture until light and airy. Avoid overmixing.
- Assemble the layers: Quickly dip each ladyfinger into the cooled matcha (do not soak). Arrange a layer of ladyfingers in your dish, spread mascarpone cream over top, then repeat. Finish with a final layer of mascarpone.
- Chill: Cover and refrigerate for at least 4 hours (overnight is best).
- Dust & serve: Right before serving, sift matcha powder generously over the top.
Variations
- Egg-free: This version avoids raw eggs.
- Gluten-free: Use gluten-free ladyfingers.
- Vegan: Use dairy-free mascarpone and plant-based whipped topping.
- Less caffeine: Use slightly less matcha in the soaking liquid.
Storage & Make-Ahead Tips
- Refrigerate for 2–3 days in an airtight container.
- Flavour improves after resting overnight.
- Freezing is not recommended (cream texture may separate).
FAQ
Why does my matcha tiramisu taste bitter?
Bitterness usually comes from using boiling water, too much matcha, or lower-grade matcha. Use 70–80°C water, sift the matcha, and choose a smooth premium matcha.
How do I prevent soggy ladyfingers?
Dip quickly—about 1 second per side. Ladyfingers absorb liquid fast, so avoid soaking.
Can I make matcha tiramisu the day before?
Yes—overnight chilling improves the texture and flavour, and makes cleaner slices.
Want the smoothest flavour and the brightest green colour? Use a vibrant matcha like Shizuoka Premium Matcha for this recipe.