You have got to try this Matcha Tiramisu. I made it for some friends a while back, and now they ask for it all the time. It’s basically the classic Italian dessert, but the ladyfingers get dipped in green tea instead of coffee. It’s creamy and rich from the mascarpone but has that really cool, earthy matcha taste that cuts through it. And the best part is you don’t even have to turn on your oven.
Here’s what you need
- 1½ cups heavy whipping cream
- 1 cup mascarpone cheese, sitting on the counter for a bit
- 4 large egg yolks (I use the pasteurized kind)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons of a good matcha powder, plus some for the top
- 1 cup hot water (not boiling)
- About 24 ladyfinger cookies
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How to Make Your Matcha Tiramisu
Step 1: Get the matcha ready
First, make the matcha dip for the cookies. Sift your matcha powder into a shallow bowl. It feels like an extra step, but it stops it from being lumpy later. Then, just whisk in the hot water until it’s smooth. Let it sit and cool down.
Step 2: Make the cream filling
In another bowl, beat the egg yolks and sugar together with a mixer. Keep going for a minute or two until it gets thick and turns a pale yellow. Add the room-temperature mascarpone and vanilla, and just mix it gently until it’s all combined. Don’t go wild here; overmixing can make it runny.
Step 3: Whip the cream
In a third bowl (I know, sorry about the dishes), whip the heavy cream until it holds a stiff peak. Then, add the whipped cream to the mascarpone mix. Don’t just stir it in. You have to fold it in gently to keep all the air in there. I usually do it in two parts to make it easier.
Step 4: Time to build it
Now for the fun part. Grab your pan (an 8×8 is a good size). Dip each ladyfinger in the cooled matcha for just a second or two. A really quick dip is all they need, or they’ll get soggy. Lay them in the pan to make your first layer. Spread half the cream mixture on top. Then do it again: a second layer of dipped cookies and the rest of the cream.
Step 5: Let it chill
Cover the pan and put it in the fridge. This is the hard part—you have to wait. It needs at least 6 hours to set up properly, but it’s even better if you can leave it in there overnight. This step is what makes it work.
Step 6: The final dust
Right before you’re ready to eat it, use a little sifter to dust the top with a bit more matcha powder. It makes it look finished and adds a nice little pop of flavor.
Seriously, just make it
This is my favorite thing to bring to get-togethers now. It’s so different from the usual coffee tiramisu, and people are always surprised by how good it is. The green color looks really cool, too. If you end up making it, drop a comment and let me know how it went!
Matcha Tiramisu
The best no-bake Matcha Tiramisu! This easy recipe swaps coffee for green tea creating a creamy earthy and elegant dessert everyone will love.
Ingredients
- 1 ½ cups heavy whipping cream
- 1 cup mascarpone cheese
- 4 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder plus more for the top
- 1 cup hot water
- About 24 ladyfinger cookies
Instructions
- first make the matcha dip sift matcha powder in a shallow bowl then whisk in the hot water let it cool
- beat egg yolks and sugar with a mixer until thick and pale yellow then gently mix in the mascarpone and vanilla dont overmix it
- in another bowl whip the heavy cream until stiff peaks form gently fold the whipped cream into the mascarpone mix
- dip each ladyfinger in the matcha for just a second make one layer in an 8x8 pan
- spread half the cream on top then make another layer of dipped ladyfingers and the rest of the cream
- cover and put in the fridge for at least 6 hours or overnight is better
- before serving dust the top with more matcha powder
Notes
Nutrition Information
Yield
9Serving Size
1Amount Per ServingCalories 425Total Fat 30gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 11gCholesterol 242mgSodium 105mgCarbohydrates 33gFiber 0gSugar 14gProtein 8g