Matcha Tiramisu

March 28, 2026

Tiramisu is a classic Italian dessert loved worldwide for its creamy layers and rich flavors. But when combined with the earthy taste of matcha, it transforms into a sophisticated, delicate treat that balances sweetness and tea flavor perfectly. If you are a matcha lover, make sure to try this recipe! Adding an earthy note will bring this classic dessert to next level.

With simple ingredients and easy steps, you can create this beautiful Matcha Tiramisu in only 15 minutes, and I am sure it will surprise your friends and family!

📝 Ingredients

Cream layer:

250g Mascarpone cheese
3 egg yolks
25g sugar
200g heavy cream

Matcha:

8g matcha powder
150g hot water (70°C)

For Assembly:

Ladyfinger biscuits (quantity as needed, I used about 200g)
Additional matcha powder for dusting

🥣 Step-by-Step Instructions

1. Prepare the Cream

Place the egg yolks and sugar in a bowl over warm water. Whisk continuously until the mixture becomes pale, fluffy, and increases in volume. Add the mascarpone and mix until smooth and fully combined.

In a separate bowl, whip the heavy cream until it thickens slightly but remains soft and a bit flowing.

Gently fold the whipped cream into the egg yolk mixture until well combined and smooth.

2. Prepare the Matcha Soak

Add 8g of matcha powder in a bowl, pour in 150g of 70°C hot water, whisking thoroughly.

3. Assemble the Tiramisu

Spread a thin layer of mascarpone cream at the bottom of your dish. Quickly dip each ladyfinger biscuit into the matcha and arrange them in a layer. Spread another layer of cream over the ladyfingers.

Repeat the layers of dipped ladyfingers and cream, finishing with a final layer of cream on top.

4. Chill and Serve

Cover and refrigerate it for at least 4 hours for a slightly firmer biscuits texture, or overnight for a softer, more blended consistency.

Before serving, dust the top with matcha powder.

❓ Common questions

Can I make this dessert ahead of time?

Yes! Matcha tiramisu improves in flavor after chilling overnight. The layers meld together, giving a softer, creamier texture.

How do I avoid the ladyfingers becoming too soggy?

Dip them quickly into the matcha liquid, just a brief swirl, and immediately place them in the dish. This keeps the layers structured while still absorbing flavor.

Can I adjust sweetness?

Absolutely. The recipe uses 25g sugar, which balances well with matcha’s natural bitterness. If you prefer a sweeter dessert, increase the sugar to 30–35g. You can also use sweetener if you don’t want to use sugar.

Can I make this without eggs?

Yes. You can replace the egg yolks with a custard-like cream made from mascarpone, sugar, and whipped cream. The texture will be slightly lighter but still delicious.