Matcha Tiramisu

This Matcha Tiramisu is light, creamy, and delicately bittersweet, with soft ladyfingers soaked in vibrant green tea and layered with silky mascarpone cream. The final dusting of matcha adds colour, aroma, and a gentle earthy finish that balances the richness beautifully.

Safety Warning

This recipe contains lightly cooked egg yolks rather than fully cooked eggs. Use very fresh eggs, keep the dessert chilled, and avoid serving to pregnant people, the elderly, young children, or immunocompromised individuals unless pasteurised eggs are used.

Nutrition · per serving

614kcal

10gProtein

48gCarbs

42gFat

1.5gFiber

2 servings

Ingredients

11 items

Matcha soaking liquid

matcha powder8 g

hot water90 ml

caster sugar10 g

Mascarpone cream

egg yolks2 large

caster sugar35 g

mascarpone125 g

double cream80 ml

vanilla extract2 ml

fine salt1 pinch

Assembly and finish

ladyfingers10 pieces (about 90 g)

matcha powder2 g

Tips

•Use ceremonial or good-quality culinary matcha for the cleanest flavour and brightest colour.
•Dip the ladyfingers quickly; matcha liquid is thinner than coffee, so over-soaking happens fast.
•For neater layers, transfer the cream to a piping bag or zip bag with the corner cut off.
•This quick version is designed for a 30-minute window; a longer chill of 1-2 hours will give an even cleaner set and deeper flavour.

Steps

1
Set out 2 serving glasses or ramekins. Sift 8 g matcha powder into a bowl to remove lumps, then whisk with 90 ml hot water and 10 g caster sugar until completely smooth. Let it cool for a few minutes so it does not melt the cream.
8 g matcha powder90 ml hot water10 g caster sugar
2
In a heatproof bowl, whisk 2 large egg yolks with 35 g caster sugar for about 1 minute. Set the bowl over a pan of barely simmering water and whisk constantly for 2-3 minutes until the mixture becomes pale, slightly thickened, and warm to the touch; this helps dissolve the sugar and lightly pasteurise the yolks. Remove from the heat immediately.
2 large egg yolks35 g caster sugar
3
Add 125 g mascarpone, 2 ml vanilla extract, and 1 pinch fine salt to the warm yolk mixture. Whisk just until smooth and creamy; do not overbeat mascarpone or it can loosen too much.
125 g mascarpone2 ml vanilla extract1 pinch fine salt
4
In a separate bowl, whip 80 ml double cream to soft-medium peaks. Fold it into the mascarpone mixture in 2 additions, using gentle strokes to keep the cream light and airy.
80 ml double cream
5
Break or trim the 10 ladyfingers as needed to fit your serving glasses. Dip each piece very briefly—about 1 second per side—into the cooled matcha liquid; they should be soaked but not collapsing. Arrange a first layer of soaked ladyfingers in the base of each glass.
10 pieces (about 90 g) ladyfingers8 g matcha powder90 ml hot water10 g caster sugar
6
Spoon or pipe half of the mascarpone cream over the first ladyfinger layer, smoothing it gently to the edges. Add a second layer of quickly dipped ladyfingers, then finish with the remaining cream.
10 pieces (about 90 g) ladyfingers2 large egg yolks35 g caster sugar125 g mascarpone80 ml double cream2 ml vanilla extract1 pinch fine salt
7
Chill for 10 minutes to help the layers set slightly. Just before serving, sift 2 g matcha powder evenly over the top for a fresh green finish.
2 g matcha powder

Origin & History

Tiramisu originated in Italy in the Veneto region as a layered dessert of coffee-soaked biscuits and mascarpone cream. This matcha version reflects a modern Japanese-style adaptation, replacing coffee and cocoa with the grassy bitterness of green tea powder while keeping the classic creamy structure.

japanese matcha tiramisu vegetarian no-bake dessert

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Matcha Tiramisu

Steps

Set out 2 serving glasses or ramekins. Sift 8 g matcha powder into a bowl to remove lumps, then whisk with 90 ml hot water and 10 g caster sugar until completely smooth. Let it cool for a few minutes so it does not melt the cream.

8 g matcha powder90 ml hot water10 g caster sugar

In a heatproof bowl, whisk 2 large egg yolks with 35 g caster sugar for about 1 minute. Set the bowl over a pan of barely simmering water and whisk constantly for 2-3 minutes until the mixture becomes pale, slightly thickened, and warm to the touch; this helps dissolve the sugar and lightly pasteurise the yolks. Remove from the heat immediately.

2 large egg yolks35 g caster sugar

Add 125 g mascarpone, 2 ml vanilla extract, and 1 pinch fine salt to the warm yolk mixture. Whisk just until smooth and creamy; do not overbeat mascarpone or it can loosen too much.

125 g mascarpone2 ml vanilla extract1 pinch fine salt

In a separate bowl, whip 80 ml double cream to soft-medium peaks. Fold it into the mascarpone mixture in 2 additions, using gentle strokes to keep the cream light and airy.

80 ml double cream

Break or trim the 10 ladyfingers as needed to fit your serving glasses. Dip each piece very briefly—about 1 second per side—into the cooled matcha liquid; they should be soaked but not collapsing. Arrange a first layer of soaked ladyfingers in the base of each glass.

10 pieces (about 90 g) ladyfingers8 g matcha powder90 ml hot water10 g caster sugar

Spoon or pipe half of the mascarpone cream over the first ladyfinger layer, smoothing it gently to the edges. Add a second layer of quickly dipped ladyfingers, then finish with the remaining cream.

10 pieces (about 90 g) ladyfingers2 large egg yolks35 g caster sugar125 g mascarpone80 ml double cream2 ml vanilla extract1 pinch fine salt

Chill for 10 minutes to help the layers set slightly. Just before serving, sift 2 g matcha powder evenly over the top for a fresh green finish.

2 g matcha powder

Origin & History