Matcha Tiramisu

Tiramisu is already one of the great desserts of the world. Layers of espresso-soaked ladyfingers, clouds of mascarpone cream, a snow of cocoa powder - it's a dessert that has never needed improvement. And yet.

Replace the espresso with matcha. Use ceremonial-grade tea for the soaking liquid. Dust the top with matcha instead of cocoa. And suddenly you have something that isn't just a variation on a classic - it's a genuinely new dessert that stands completely on its own terms. The mascarpone is still silky and rich. The ladyfingers still give that satisfying contrast between soft and yielding. But the flavor has shifted entirely: from the roasted, bitter warmth of coffee to something brighter, more complex, more delicate.

This is the dessert we make when we want to impress someone who thinks they know everything about matcha. It always surprises them.

Two grades, two purposes in this recipe. Use ceremonial grade for the soaking liquid (it's drunk cold, so the delicate flavor matters). Use culinary grade for any matcha in the cream. See Matcha 101: Grades Explained for why this distinction is worth making.

What Changes in a Matcha Tiramisu

The soaking liquid: In traditional tiramisu, ladyfingers are dipped in strong espresso with a splash of Marsala or coffee liqueur. Here, we make a strong bowl of matcha tea - whisked with hot water at the right temperature - and add a small amount of honey to balance the bitterness. No alcohol needed (though a splash of sake works beautifully if you want it).

The cream: Standard tiramisu cream is mascarpone, egg yolks, sugar, and sometimes whipped cream. We keep the structure but add a small amount of matcha to the cream itself, giving it a delicate green tint and a gentle tea flavor that runs through every bite rather than only in the soaking layer.

The topping: Cocoa powder becomes matcha powder. This is the most visually dramatic change - a layer of fine vivid green over the white cream, dusted through a sieve just before serving.

Ingredients

Serves 8-10 (one 20×30cm dish)

Matcha Soaking Liquid

• 4 tsp ceremonial grade matcha - this is where quality matters most
• 300ml water at 75°C
• 2 tsp honey or sugar, to taste
• 2 tbsp sake or white rum (optional)

Mascarpone Cream

• 4 large egg yolks
• 100g caster sugar
• 500g full-fat mascarpone, room temperature
• 300ml double cream, cold
• 10g culinary grade matcha (2 tsp), sifted
• 1 tsp vanilla extract
• Pinch of fine sea salt

Assembly

• 200g savoiardi ladyfinger biscuits (about 24-28 biscuits)
• Extra culinary matcha for dusting the top

Method

Make the Soaking Liquid

Whisk matcha with 75°C water using a small chasen or electric frother until completely dissolved and smooth. Stir in honey to taste. Add sake if using. Pour into a wide shallow bowl and cool to room temperature, then refrigerate until cold.

See How to Whisk Matcha for the proper technique - a well-made soaking liquid is significantly better than a poorly made one.

Make the Mascarpone Cream

1. Beat egg yolks and sugar In a heatproof bowl set over a pan of barely simmering water (bain marie), whisk egg yolks and caster sugar together vigorously for 5-7 minutes until the mixture is very pale, thick, and has doubled in volume. It should hold a ribbon when the whisk is lifted. Remove from heat and cool to room temperature.

2. Fold in mascarpone Beat mascarpone briefly to loosen it, then gently fold the cooled egg mixture into the mascarpone until smooth and combined.

3. Whip cream In a separate cold bowl, whip double cream to soft peaks. Add sifted matcha, vanilla, and salt and whip briefly to combine - you want firm but not stiff peaks.

4. Combine Fold whipped cream into the mascarpone mixture in two additions, being careful not to knock out all the air. The finished cream should be light, airy, and a pale sage green.

Assemble

1. Working quickly, dip each ladyfinger briefly in the cold matcha soaking liquid - 1-2 seconds per side. Don't saturate them; they should be moist but still hold their shape.

2. Arrange a single layer of dipped ladyfingers in your serving dish, trimming to fit as needed.

3. Spread half the mascarpone cream evenly over the ladyfinger layer.

4. Add a second layer of dipped ladyfingers.

5. Spread remaining cream over the top, smoothing with a palette knife.

6. Cover with cling film and refrigerate for at least 4 hours - overnight is ideal. The tiramisu needs this time to set and for the layers to meld.

7. Dust and serve: Just before serving, dust the top generously with matcha powder through a fine sieve. Serve cold, in generous portions.

Tips

• Cold matcha soaking liquid is important - warm liquid makes the ladyfingers too soft and the tiramisu can become soggy.
• Don't over-soak the ladyfingers. A quick dip is all they need. Hold each one horizontally and dip both sides in a single smooth motion.
• The overnight rest is not optional. Tiramisu assembled the morning it's served lacks the texture and flavor integration of one that's had time to mature.
• Raw egg yolks: This recipe uses a bain-marie method that partially cooks the yolks. If you're concerned about raw eggs, substitute 120ml heavy cream whipped stiff for the egg yolk component.

Variations

• Matcha & raspberry tiramisu: Layer fresh raspberries between the cream layers - the acidity cuts through the richness beautifully and the pink against the green is stunning
• Individual portions: Assemble in glasses or small jars for elegant dinner party servings - no cutting, no mess, beautiful presentation
• Hojicha tiramisu: Substitute hojicha for matcha in the soaking liquid for a warm, roasted, caramel-like flavor profile - completely different but equally delicious

Serving Suggestions

Matcha tiramisu pairs naturally with:

• A small cup of whisked ceremonial matcha - continuing the flavor through the whole meal
• Sparkling water with a slice of yuzu or lemon to cleanse between bites
• Sake, if you want a Japanese beverage pairing

🔗 You Might Also Love

• Matcha White Chocolate Cake - the other showstopper in our matcha dessert collection
• Matcha Mochi Brownies - dense, chewy, and deeply Japanese
• Matcha Financiers - elegant and effortless
• How to Whisk Matcha - for the perfect soaking liquid
• 10 Best Matcha Baking Recipes - the full collection
• Matcha 101: Grades Explained
• The Ultimate Matcha Guide