Name: Matcha Tiramisu Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Italian
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

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Get ready to fall head over heels for this Matcha Tiramisu—a playful twist on the classic Italian dessert that’s as stunning to look at as it is delightful to eat. Creamy mascarpone, pillowy ladyfingers, earthy-sweet matcha, and a hint of dark rum come together in harmonious layers that are as vibrant as they are flavorful. Subtly sweet, with the fragrant allure of ceremonial matcha and a lush, cloudlike finish, this dessert is the ultimate showstopper for matcha lovers and tiramisu aficionados alike!

Ingredients You’ll Need

This Matcha Tiramisu has an ingredient list that’s short and ultra-focused, letting every component shine. Each one plays a role in building the unique flavor, creamy texture, and eye-catching green color that give this dessert its charm.

Matcha (2 tablespoons, ceremonial grade, plus extra for dusting): Use the best matcha you can get for an intense, pure green tea flavor and vivid green hue.
Very hot water (1½ cups): Ensures the matcha powder dissolves smoothly, giving you a luxe, lump-free soak for your ladyfingers.
Mascarpone cheese (16 oz, about 2 cups): The heart of tiramisu’s rich creaminess—don’t swap it for regular cream cheese for this!
Sugar (½ cup): Adds softness and sweetness, perfectly balancing the slight bitterness of matcha.
Egg yolks (4): Provide structure and help create that luscious, velvety texture in the cream.
Dark rum (2 tablespoons): For a sophisticated depth; you can omit or swap for vanilla if needed.
Heavy cream (½ cup): Whips up lightness into the mascarpone, making each bite practically float.
Salt (¼ teaspoon): Just a pinch makes all the flavors pop and keeps sweetness in check.
Ladyfingers (14): These spongy biscuits soak up the matcha beautifully without falling apart—perfect for neat, layered slices.

How to Make Matcha Tiramisu

Step 1: Prepare the Matcha Soak

Start by sifting your matcha powder into a medium bowl—this helps you avoid those pesky clumps. Slowly whisk in the very hot water, a bit at a time, being gentle but thorough so the matcha and water come together in a glossy, vibrant liquid. This is the signature green layer that makes your Matcha Tiramisu so unique, so take your time to get it perfectly smooth!

Step 2: Whip Up the Creamy Mascarpone Layer

Add your mascarpone cheese, sugar, egg yolks, rum, heavy cream, and salt to the bowl of a stand mixer. Using the whisk attachment, whip everything together on medium-high for 5 to 7 minutes until you see medium peaks form. Be careful not to overmix—once the cream holds its shape but still looks glossy and cloud-like, you’re done! Overwhipping could cause the mascarpone to split, so watch closely.

Step 3: Prepare Your Baking Dish

Reach for a 9×5-inch baking dish or even a medium tupperware—this Matcha Tiramisu is flexible and works in just about any similar-sized vessel. Spread a thin, even layer of your whipped cream mixture across the bottom. This cushiony start helps the soaked ladyfingers layer beautifully.

Step 4: Dip and Layer Ladyfingers

One at a time, dip each ladyfinger into your matcha bath—just a gentle roll, two or three times, to let the cookies absorb the flavor without falling apart. Arrange them closely together over the cream layer, packing them snugly for maximum cream-to-cake ratio. This first layer lays the foundation for your Matcha Tiramisu’s signature texture.

Step 5: Build the Creamy Layers

With the first ladyfinger layer in place, dollop about half an inch of cream over the top and spread it out evenly. Add one more round of matcha-soaked ladyfingers, then finish with all of the remaining cream. Use an offset spatula or the back of a spoon to get a smooth, even finish—it’ll make your final matcha dusting extra pretty.

Step 6: Dust with Matcha

Use a fine-mesh strainer for this crucial step: scoop a little extra matcha and gently tap it over the surface, blanketing the top of your tiramisu in a soft, delicate green powder. This final flourish adds a pop of color and underscores that bright, grassy matcha bite in every mouthful.

Step 7: Chill and Set

Patience pays off here! Cover your Matcha Tiramisu and refrigerate it for at least two hours to let the flavors meld and the texture set (overnight is even better if you can stand to wait). When you’re ready to serve, you’ll have perfect, sliceable squares that hold their shape.

How to Serve Matcha Tiramisu

Garnishes

This dessert loves a little flourish! Apart from the final matcha dusting, try a few edible flowers for color, or scatter some white chocolate curls or toasted coconut flakes across the top. It’s a feast for the eyes and the taste buds.

Side Dishes

Keep your side options simple to let Matcha Tiramisu be the star. Serve with a fresh fruit bowl—think berries or thinly sliced mandarins. For a touch of decadence, a small glass of dessert wine or a perfectly brewed matcha latte on the side make for a dreamy pairing.

Creative Ways to Present

Try assembling your Matcha Tiramisu in individual glasses or jars for dinner parties, or use a ring mold for elegant plated servings. You can also create mini “tiramisu bites” with broken ladyfingers and cream layered in tasting spoons for a whimsical dessert bar addition.

Make Ahead and Storage

Storing Leftovers

Transfer leftover Matcha Tiramisu to an airtight container and keep it refrigerated. It stays fresh and dreamy for up to three days, and honestly, the flavor just gets better as it sits!

Freezing

If you want to stash some away, cover your tiramisu tightly with plastic wrap and freeze for up to one month. Thaw overnight in the fridge before serving—just know that while the flavor remains incredible, the texture may soften a bit.

Reheating

Luckily, Matcha Tiramisu is best enjoyed cold! Just slice and serve straight from the fridge. If it’s come from the freezer, allow it to fully thaw in the fridge first for the best, creamiest consistency.

FAQs

Can I make Matcha Tiramisu without alcohol?

Absolutely—you can skip the dark rum or replace it with a splash of pure vanilla extract for warmth. It’s delicious and family-friendly either way!

What’s the difference between ceremonial and culinary grade matcha for tiramisu?

Ceremonial grade offers a sweeter, fresher flavor and more vibrant color, making it perfect for Matcha Tiramisu. Culinary grade can work in a pinch but won’t deliver that same brilliant shade or mellow grassy note.

Are raw egg yolks safe to use in tiramisu?

In most classic tiramisu recipes (including this one), raw yolks are traditional and give unbeatable texture. Always use fresh, quality eggs and consult your doctor if you have health concerns. For peace of mind, you can pasteurize eggs at home.

What’s the best way to get perfect, neat slices?

Chill the tiramisu overnight for extra stability. Use a long, sharp knife dipped in hot water and wiped dry between slices for clean, sharp edges every time.

Can I substitute the ladyfingers?

If ladyfingers are hard to find, soft sponge cake cut into strips is a good stand-in. Just avoid cakes that are too dense, as they won’t soak up the matcha as elegantly.

Final Thoughts

Ready to wow your friends and family? Give this Matcha Tiramisu a whirl—you won’t believe how something so simple can taste so bright and luxurious. Whether you’re a longtime green tea fan or trying it for the first time, this playful twist is sure to become a new favorite.

Matcha Tiramisu Recipe

★★★★★

5.1 from 27 reviews

Author: Noah
Total Time: 2 hours 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and unique flavors of this Matcha Tiramisu, a delightful twist on the classic Italian dessert. The earthy notes of ceremonial grade matcha combined with creamy mascarpone cheese create a luscious and light treat that is perfect for any occasion.

Ingredients

Scale

Matcha Soak:

2 tablespoons ceremonial grade matcha and extra for dusting
1 1/2 cups very hot water (*Footnote 1)

Cream:

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

Others:

14 Ladyfingers

Instructions

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.
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 not to overmix, or mascarpone will separate.
Assemble: Prepare a 9×5” baking dish or a tupperware. Spread a thin, even layer of cream onto the bottom of the dish. Dip ladyfingers into matcha mixture, place them over the cream in a snug layer. Repeat layering ladyfingers and cream, finishing with a dusting of matcha. Refrigerate before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Mixing, Layering, Chilling
Cuisine: Italian, Japanese Fusion