Matcha tiramisu swaps espresso for matcha, giving you a creamy layered dessert with a clean green tea flavour. No baking required. Soak sponge fingers in matcha, layer with mascarpone cream, chill, and serve. Ready in about 20 minutes plus setting time.
What you'll learn:
| Prep time | 20 minutes |
| Set time | 4 hours or overnight |
| Total time | 4-12 hours |
| Servings | 6-8 servings |
| Difficulty | Easy-Medium |
Matcha tiramisu keeps the creamy layered feel of classic tiramisu but replaces coffee with matcha soaking liquid. The matcha bitterness plays a similar role to espresso, balancing sweet cream and soft biscuits.
It looks like a special-occasion dessert, but the process is mostly assembly. You whisk, layer, chill, and dust before serving. If you like matcha desserts with clear flavour contrast, this is one of the most rewarding no-bake recipes to try.
For flavour context, see what matcha tastes like and what is matcha. Related dessert ideas include matcha cake, matcha cheesecake, and matcha chocolate. You can also browse the full matcha recipes hub.
Ingredients
- 250g mascarpone
- 200ml double cream
- 3 egg yolks
- 75g caster sugar
- About 200ml warm water
- 10-15g matcha powder (plus extra for dusting)
- 200g ladyfinger biscuits (savoiardi)
- Optional: 1-2 tbsp rum or Amaretto
Dish: one medium rectangular dish or 6-8 small glasses.
How to Make Matcha Tiramisu
- Make matcha soaking liquid. Sift 8-10g matcha into about 200ml warm water and whisk until smooth. Let it cool to room temperature, then add alcohol if using.
- Whisk yolks and sugar. Whisk egg yolks with caster sugar until thick and pale. The mixture should look lighter and slightly increased in volume.
- Add mascarpone. Fold mascarpone into the yolk mixture until smooth and creamy with no lumps.
- Whip cream and fold. In a separate bowl, whip double cream to soft peaks, then fold gently into the mascarpone mixture.
- Dip and layer biscuits. Dip each ladyfinger briefly in matcha liquid, do not soak. Arrange one layer in the dish base.
- Add cream layers. Spread half the cream mixture over biscuits. Repeat with another biscuit layer and the remaining cream.
- Chill and finish. Cover and refrigerate for at least 4 hours, or overnight. Before serving, sift a light dusting of matcha over the top.
Tips for the Best Results
- Do not soak ladyfingers too long. A quick dip keeps structure and stops the dessert turning soggy.
- Sift matcha first. This prevents clumps in the soaking liquid and top dusting.
- Use cold cream. Cold cream whips better and makes folding easier.
- Chill overnight if possible. The texture sets more evenly and flavour blends better by the next day.
- Dust just before serving. Fresh dusting keeps colour bright and taste clean.
Make-Ahead and Storage Notes
This is a strong make-ahead dessert. In many kitchens it tastes better on day two because layers settle and flavours merge.
- Make-ahead: assemble up to 24 hours in advance.
- Fridge: keep covered and eat within 2 days for best texture.
- Freezing: possible, but texture softens after thawing, so chilling is preferred.
Raw Egg Safety and Alternatives
Classic tiramisu uses egg yolks, and this recipe follows that style. If you are serving guests who avoid raw eggs, use pasteurised eggs or choose an egg-free cream method. You still get a good layered dessert, but texture may be slightly lighter.
- Pasteurised option: use pasteurised yolks and whisk as normal.
- Egg-free option: beat mascarpone with sugar and fold in whipped cream directly.
- Food safety: keep tiramisu chilled and do not leave at room temperature for long periods.
If you are making this for a larger group, label whether it contains eggs and alcohol so everyone can choose confidently.
Texture Troubleshooting
Most problems come from biscuit soaking and cream consistency. Ladyfingers absorb liquid quickly, so a brief dip is enough. Cream that is too loose can make layers slide, while overwhipped cream can look grainy.
- Soggy layers: dip biscuits for 1 second per side only.
- Dry centre: use slightly more matcha liquid and spread it evenly.
- Runny cream: chill bowl and whip cream to soft peaks before folding.
- Lumpy mascarpone: mix mascarpone smooth before combining with whipped cream.
- Bitter finish: reduce top dusting or use a slightly smaller matcha amount in soaking liquid.
Serving for Guests
Matcha tiramisu is ideal for dinner parties because it is prepared in advance and portioned quickly. For clean slices, chill thoroughly, use a sharp knife, and wipe between cuts. For individual servings, layer in small glasses to avoid cutting entirely.
- Classic dish: best for family-style serving at the table.
- Small glasses: best for neat individual portions.
- Extra topping ideas: white chocolate shavings, finely chopped pistachios, or a little cocoa for contrast.
Dust matcha just before serving so the top stays bright green. If dusted too early, moisture from the fridge can darken the finish.
Flavour Variations
Once you are comfortable with the base recipe, small flavour changes can give a different result without changing the method. Keep the matcha soaking liquid as the core, then add one accent at a time so the dessert still tastes like matcha tiramisu.
- Alcohol-free: skip rum or Amaretto and add a little vanilla for warmth.
- Citrus note: add very fine lemon zest to the mascarpone cream for a brighter finish.
- White chocolate topping: add a few curls on top for extra sweetness.
- Layer contrast: dust a tiny amount of cocoa between layers for a matcha-cocoa profile.
Make only one change per batch so you can clearly taste what works. This keeps troubleshooting easy and helps you build a version that suits your household.
For holidays, a light berry topping can add freshness and colour without masking matcha.
Frequently Asked Questions
Can I make matcha tiramisu without raw eggs?
Yes. Use a pasteurised egg product, or replace the yolk base with a no-egg mascarpone and whipped cream mixture.
How long does matcha tiramisu last in the fridge?
It is best eaten within 2 days, kept covered in the fridge. The texture is usually best after the first overnight chill.
Can I use sponge cake instead of ladyfingers?
Yes, but dip very lightly because sponge absorbs liquid faster. Ladyfingers usually give better structure in layered slices.
Does matcha tiramisu taste like green tea?
Yes, but in a creamy dessert style. You get a clear matcha note balanced by sweet mascarpone and soft biscuits.
Can I make matcha tiramisu in advance?
Yes, and it is recommended. Make it the day before serving so the layers set properly and flavours blend.
Build Better Matcha Tiramisu
Tiramisu gets most of its flavour from the matcha soaking liquid, so a clean, strong matcha makes a real difference. Start with our matcha powder.
More Matcha Recipes
- Matcha Recipes: 12 Ways to Use Matcha
- Matcha Cake Recipe
- Matcha Chocolate: Recipes and Pairings
- Matcha Cheesecake Recipe
Written by the Popcha team.