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Let’s just admit it: sometimes, you just need a little dessert magic to brighten up an ordinary day (or a Monday, if you ask me). Well, this Matcha Tiramisu recipe was born out of one of those “I need something sweet and fun, but I’m not turning on my oven” kind of moments. I love a classic Italian tiramisu just as much as the next gal, but there’s something so fresh and intriguing about the earthy kick of matcha mingling with creamy mascarpone and soft, coffee-less ladyfingers. Trust me, it’s a treat that’ll make you want to invite your neighbors over for coffee… and maybe not mention that you already stole the first bite straight from the dish.
Why You’ll Love This
- It’s no-bake! No ovens, no sweat. Perfect for when it’s too hot to even look at your stovetop.
- Light, creamy, and just sweet enough. The mascarpone is rich but so pillowy.
- A fun twist on classic Italian tiramisu—this time, with gorgeous green tea flair.
- Flavorful but balanced: matcha keeps things earthy (and a little grown-up), while the cake is still totally craveable.
- Impress-your-buddy factor is HIGH. No one expects you to whip this up on a weeknight, but YOU WILL.
- It’s easily make-ahead, so you can be the “dessert always ready” friend.
Ingredients & Swaps
- Matcha Powder – Go for a culinary grade matcha, if you can swing it. Ceremonial is great too, but pricey. If you don’t have matcha, honestly…this might not be “Matcha Tiramisu” anymore, but you could try a little green tea powder or just double down on cocoa for something different!
- Ladyfingers (Savoiardi) – The dry, crisp kind are best here; they soak up the matcha “bath.” If you can’t find them, try using sponge cake cut into strips or store-bought pound cake (I’ve totally done this when desperate!).
- Mascarpone Cheese – I think of mascarpone as the heart of any indulgent tiramisu. Swap in full-fat cream cheese in a pinch; the flavor will be tangier, but it’ll still be lovely.
- Heavy Cream – This is what makes the layers super dreamy. Don’t use half-and-half; you really need the fat here.
- Egg Yolks – These add richness and help the cream set, but if you’re squeamish about raw eggs, you can leave them out. (Or use a cooked sabayon method if you’re feeling fancy.)
- Sugar – Good old-fashioned granulated sugar. Swap for maple syrup or honey if you like a different sweetness profile (the flavor will change a bit, but sometimes that’s fun).
- Vanilla Extract – I never skip it! Adds warmth and cozy vibes.
- Milk & Water – For dissolving the matcha and dunking the ladyfingers. Use any milk you like. (Oat milk is great! Also, almond!)
- Cocoa Powder (optional) – A sprinkle of cocoa on top is classic, but you can dust more matcha if you want to double up the green goodness.
How to Make Matcha Tiramisu
Alright—don’t be intimidated. The beauty of this recipe is it looks fancy, but you can throw it together before the dinner rush, pop it in the fridge, and act like you’ve been marinating mascarpone all day.
1. Whip Up the Matcha “Soak”:
In a big, shallow bowl, whisk together a tablespoon (or two, if you’re a matcha fiend) of matcha powder with about half a cup of hot water and half a cup of milk. Whisk really well to get rid of any little lumps. Add a spoonful of sugar if you want it sweet. Let it cool while you get everything else ready.
2. Make That Dreamy Cream:
Beat together 4 egg yolks and ½ cup of sugar until creamy, pale, and a little fluffy—about 3-5 minutes. (Electric mixer = easy, but elbow grease and a whisk build character!) Fold in your mascarpone, a splash of vanilla, and then slowly mix in 1 cup of heavy cream. Try not to overmix! It should be thick, smooth, and practically beg you to eat a spoonful right away.
3. Dunk the Ladyfingers:
Here’s where we get a little messy—honestly, the best part. Quickly dip each ladyfinger in the cooled matcha mixture (just a second or two, don’t soak them to sog-city) and line them up snugly in a baking dish. It’s okay if you have to break a few to fit them. I usually do two layers of ladyfingers total, but do whatever works for your dish and soul.
4. Layer & Repeat:
Spread half of your mascarpone cream over the first layer of matcha-soaked ladyfingers. Then add another layer of dipped ladyfingers on top, followed by the rest of the cream. Smooth it out—rustic is fine! (Nobody expects Martha Stewart precision.)
5. Chill Out:
This is a “less is more” step: cover and refrigerate your tiramisu for at least 4 hours, but overnight is best if you’ve got the patience. This is how you get that perfectly melded, scoopable set.
6. Finish with Flair:
Right before serving, sift a little extra matcha powder (or cocoa powder, or both!) on top—it’ll look so pretty and fancy, even when you’re in your pajamas.
Playing with Flavor: Variations & Twists
- Swap the Matcha Bath: Use your favorite strongly brewed green tea if you’re out of matcha or want something a little milder.
- Go Fruity: Scatter sliced strawberries, raspberries, or kiwi between the layers. It brightens up that creamy richness!
- Make It Boozy: A splash of sake or a drizzle of flavored liqueur in the matcha soak is wildly fun for grown-up dessert hour.
- Dairy-Free or Vegan? Use coconut cream for the whipping, vegan “cream cheese” instead of mascarpone, and dairy-free milk in your matcha.
- Pep Up with Chocolate Chips: Sprinkle mini chocolate chips in with the ladyfingers for an extra indulgent surprise (the kids usually request this around here).
Tips on Storing & Serving
Leftovers? Lucky you! Honestly, Matcha Tiramisu gets better as the days go by (not that it ever lasts long in my house). Store it tightly covered in the fridge and polish off within 3 days for that dreamy, creamy texture.
If you want to make it ahead for a gathering, just whip the cream and assemble everything the night before—that’s when it tastes the best! You can even portion it out into cute little jars or cups for a picnic and avoid any messy slicing.
This dessert is best served chilled, but if you take it out fifteen minutes before serving, it’ll be ultra-soft and luscious (in the best way). You can’t really reheat tiramisu, but if you freeze it for longer storage, let it thaw gently in the fridge for a few hours before serving. It’ll be a little firmer, but just as craveable!
Let’s Chat!
I adore how Matcha Tiramisu walks the line between cozy comfort and oh-so-exotic. If you give this recipe a try, I’d love to know what you think—any twists, happy accidents, or favorite toppings? Drop a comment below or send me a message! Dessert always brings people together, so here’s hoping you get to enjoy this green tea treat with someone special (or, let’s be honest, with just yourself and a little sneaky spoon).
Matcha Tiramisu
Ingredients
- Matcha Powder
- Ladyfingers (Savoiardi)
- Mascarpone Cheese
- Heavy Cream
- Egg Yolks
- Sugar
- Vanilla Extract
- Milk & Water
- Cocoa Powder (optional)
Instructions
- Whisk matcha powder with hot water and milk. Add sugar if desired. Let it cool.
- Beat egg yolks and sugar, fold in mascarpone, vanilla, and heavy cream.
- Quickly dip ladyfingers in the cooled matcha mixture, then line them in a baking dish.
- Alternate layers of ladyfingers and mascarpone cream. Chill for at least 4 hours.
- Sift matcha or cocoa powder on top before serving.
