Matcha Green Tea Tiramisu is a refreshing twist on the classic Italian dessert, blending the earthy bitterness of matcha with creamy layers of mascarpone and delicate ladyfingers. The vibrant green color is so inviting, and the matcha flavor adds a wonderful depth that feels surprisingly light yet rich.
I love making this dessert when I want something a little special but not too heavy. The matcha powder gives it a lovely, slightly grassy note that pairs perfectly with the sweetness of the cream and the subtle bite of coffee (or matcha)-soaked ladyfingers. It’s one of those recipes that impresses guests but is also super easy to put together.
My favorite way to enjoy this tiramisu is chilled, with a dusting of extra matcha on top for an added pop of flavor and color. It’s perfect for a relaxing afternoon treat or as a unique ending to dinner. Whenever I make it, people can’t get enough of the beautiful color and the smooth, creamy texture. It’s definitely become a go-to dessert in my kitchen!
Key Ingredients & Substitutions
Mascarpone cheese: This gives the tiramisu its creamy texture. If you can’t find mascarpone, cream cheese mixed with a bit of heavy cream works well in a pinch.
Matcha powder: Use a good quality ceremonial or culinary grade matcha for the best flavor. For a milder taste, choose culinary grade, which is more budget-friendly.
Ladyfingers: These soft, airy biscuits soak up the matcha liquid perfectly. If unavailable, sponge cake slices can be a gentle substitute.
Egg yolks & heavy cream: Fresh egg yolks bring richness, while whipped cream keeps the filling light. Use pasteurized eggs if you’re concerned about raw eggs.
How Do I Get the Perfect Creamy Texture in This Tiramisu?
Getting the mascarpone cream smooth and light is key. Here’s how I do it:
- Whisk the egg yolks and sugar until pale and creamy—this adds volume and sweetness.
- Whip heavy cream until it holds stiff peaks; this keeps your cream fluffy.
- Fold mascarpone gently into the yolks to avoid lumps.
- Carefully fold in the whipped cream without over-mixing to keep it airy.
- Sifting matcha powder slowly over the cream prevents clumps in the mixture.
Gentle folding is your friend—it helps the layers stay light but well combined, for that melt-in-your-mouth feel.
Equipment You’ll Need
- Mixing bowls – I use different-sized bowls to keep ingredients organized and easy to fold.
- Whisk or electric mixer – helps whip the heavy cream to stiff peaks quickly and with less effort.
- Sifter or fine mesh strainer – ensures the matcha powder is smooth and clump-free.
- Shallow dish – perfect for quickly dipping ladyfingers without soaking too much.
- Serving dish or individual glasses – this allows you to layer the tiramisu neatly and serve it elegantly.
Flavor Variations & Add-Ins
- Replace some ladyfingers with sponge cake or biscotti for different textures or flavors.
- Add a splash of liqueur like Limoncello or Grand Marnier to the green tea dip for a boozy twist.
- Mix in matcha-flavored white chocolate shavings or small chocolate chips in the layers for extra sweetness.
- Use flavored whipped cream—like vanilla or almond—for a different aromatic profile.
Matcha Green Tea Tiramisu
Ingredients You’ll Need:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 8 oz (225g) mascarpone cheese, softened
- 1 cup strong brewed green tea, cooled
- 2 tablespoons matcha green tea powder, divided
- 1 tablespoon sugar (for the matcha mixture)
- 24-28 ladyfinger biscuits (savoiardi)
- Additional matcha powder for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 4 hours chilling time in the refrigerator. The chilling helps the tiramisu set so you get that creamy, melt-in-your-mouth texture. For best flavor, let it chill overnight!
Step-by-Step Instructions:
1. Prepare the Matcha Tea Dipping Liquid:
In a shallow dish, whisk together the cooled strong green tea, 1 tablespoon sugar, and 1 tablespoon matcha powder until smooth and well combined. Set this aside — it will be used for dipping the ladyfingers.
2. Make the Mascarpone Cream:
In a large bowl, whisk the egg yolks and 1/2 cup granulated sugar together until the mixture is pale and creamy. This adds sweetness and lightness to your cream base.
3. Whip the Cream:
In a separate bowl, use a whisk or mixer to whip the heavy cream until stiff peaks form. This means the cream should hold its shape when you lift the whisk.
4. Combine Mascarpone and Cream:
Gently fold the softened mascarpone cheese into the egg yolk mixture until smooth and creamy. Then, very carefully fold in the whipped cream so it stays light and airy. Take your time to keep the texture fluffy.
5. Add Matcha to Cream:
Use a fine sieve to sift the remaining 1 tablespoon of matcha powder over the mascarpone cream mixture. Fold gently until the color is evenly mixed and the cream has a lovely light green tint.
6. Assemble the Tiramisu:
Quickly dip each ladyfinger into the matcha tea mixture—don’t soak them, just a quick dip is enough to absorb some flavor without getting soggy. Arrange a single layer of soaked ladyfingers on the bottom of your serving dish.
7. Layer with Cream:
Spread half of the matcha mascarpone cream evenly over the layer of ladyfingers.
8. Repeat Layers:
Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream, smoothing the top gently.
9. Chill the Tiramisu:
Cover your dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight. This chilling time lets the flavors blend and the dessert set to the perfect creamy texture.
10. Serve:
Before serving, dust the top generously with sifted matcha powder. This gives your tiramisu its classic green tea finish and a lovely visual touch.
Enjoy your creamy, delicate Matcha Green Tea Tiramisu!
Can I Use Pasteurized Eggs for This Recipe?
Yes! Using pasteurized eggs is a safe option since this recipe uses raw egg yolks. They won’t affect the flavor or texture and help reduce any food safety concerns.
How Do I Store Leftover Matcha Tiramisu?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it chilled until ready to serve, and dust with fresh matcha powder just before serving.
Can I Substitute the Ladyfingers?
Definitely! Sponge cake or biscotti can be used instead if you don’t have ladyfingers on hand. Just be sure to dip them quickly so they don’t become too soggy.
Is It Okay to Make This Dessert Ahead of Time?
Absolutely! Making this tiramisu a day ahead improves the flavors as they meld together. Just cover it tightly and refrigerate until serving time.