Creamy, rich, and bursting with flavor, this irresistible Matcha Tiramisu layers green tea-soaked ladyfingers with a light and airy mascarpone cream. It’s a modern Japanese twist on the classic Italian dessert. The vibrant green pop of color will wow your guests at your next party.

matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

Tiramisu is one of Mr. JOC’s top three favorite desserts, and he’s been asking me to make it for a long, long time. We both love matcha, so I decided to put a Japanese spin on this elegant dessert, Matcha Tiramisu (抹茶ティラミス).

matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

Matcha Tiramisu – A Really Simple Dessert

Tiramisu is actually a very simple, easy-to-make dessert. Basically, this dessert involves two steps:

  1. Make the mascarpone cream filling with egg yolks, egg whites, sugar, and mascarpone cheese.
  2. Assemble the tiramisu by layering the mascarpone cream and ladyfingers (biscotti savoiardi).

Once done, this no-bake dessert just needs to be chilled before serving, and that’s it!

matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

Here’s the Catch and What You Can Do 

Everyone loves tiramisu at the restaurant but I always wondered why I rarely see the homemade versions at potlucks and dinner parties. Now I know why.

The classic Italian Tiramisu includes raw eggs (both egg yolks and whites). If I was in Japan, I won’t be too concerned about consuming raw eggs; however, here in the U.S., they are not safe to consume due to the possible risk of salmonella.

Now in order to avoid the possible risk, you have a few options.

  • Option 1: Use pasteurized eggs (which could be hard to find at your local grocery stores)
  • Option 2: Pasteurize your own eggs (you can follow my recipe, but you’ll need an immersion circulator)
  • Option 3: Swap egg whites with heavy cream (commonly practiced) and cook egg yolks till 160 ­ºF (71 ºC) (not so commonly practiced).

I thought I’d go with Option 3 as it sounds easier. Next, I’ll talk about what I learned from my experience.

matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

2 Must-Have Kitchen Tools for Making Matcha Tiramisu

Option 3 didn’t turn out to be as simple as I expected, and here’s why.

The tiramisu recipe requires a lot of whisking/beating. You have to beat the egg whites (or heavy cream) and you have to whisk the egg yolk mixture really fast while heating so it won’t become scrambled eggs. There is no rest in between once you start.

At first, I thought my hand whisking would be good enough. Oh my gosh, after whisking vigorously for close to 10 minutes, I thought my arms were going to fall off. I had to switch over to my hand mixer which saved my life, seriously.

You will also need an instant-read thermometer. Why such a fancy thermometer?

It really comes down to prompt temperature control when you are mixing the egg mixture. Once the temperature of the egg yolks reaches 160 ­ºF (71 ºC), you want to immediately remove them from heat and stop it from further cooking. Otherwise, you will end up with scrambled eggs. I appreciate my thermometer even more after making Tiramisu.

If you’re a big fan of tiramisu and want to make this recipe frequently, I highly recommend investing in these two kitchen tools.

matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

Layering Matcha Tiramisu

Once you have the egg mixture ready, the rest of the preparation is super easy. There is no more arm work involved.

If I may add one tip, I would suggest 3 layers instead of 2, especially if you are not into creamy desserts (like me). Adding extra ladyfingers gives more texture to the tiramisu. For 3 layers, you’ll need 36 ladyfingers (1.5 boxes). I think I’d like that better, but Mr. JOC is happy with the recipe as it is. JOC reader Merilda tried with 3 layers and her feedback is left in the comment below.

Make sure to dust the matcha powder RIGHT BEFORE serving, so the matcha won’t absorb the moisture from the tiramisu and ruin the presentation.

Speaking of matcha, it’s very important to use decent quality matcha for the obvious reason: beautiful green color and distinct matcha flavor. There are so many brands of matcha available online, and many of you asked me which one I recommend.

To be honest, I am very happy with the Maeda-en brand matcha (not sponsored) that I can purchase at my local Japanese grocery stores (or Amazon). It’s decent quality for baking and making sweets. I don’t recommend buying any matcha that’s cheaper than this brand. Matcha is expensive even in Japan, and if you’re about to get a big bag or cheaper brand of matcha, don’t be surprised when you see yellow-green matcha with an awful bitter taste (FYI, matcha needs to be consumed in 2-3 weeks, so don’t get a big bag.).

matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

How to Make Individual-Serving Matcha Tiramisu

When I was going to make this recipe, I couldn’t decide if I want to serve Matcha Tiramisu in one big serving dish or individual serving dishes.

Personally, I like the look of individual serving dishes as it shows the layers clearly. My glass containers actually came from Tiramisu that we bought from Costco. They are pretty useful when you make tiramisu or parfaits.

Since many of you probably have a large serving dish, I created this recipe that works for both. If you’re making one single serving, then you’ll need an 8-inch-square baking dish (20 x 20 cm). If you have individual serving dishes (180 ml each), you will roughly need 8 of them.

The layering process is exactly the same – you just need to cut the ladyfingers to fit into your individual containers.

Whether you make one big Matcha Tiramisu or single-serving dishes, this dessert will be a hit! With an electric hand mixer and an instant-read thermometer, you’ll be fully equipped to make this delicious recipe to wow your guests!

matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

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matcha tiramisu cake made with soaked ladyfingers and mascarpone custard filling.

Matcha Tiramisu

4.81 from 158 votes
Creamy, rich, and bursting with flavor, this irresistible Matcha Tiramisu layers green tea-soaked ladyfingers with a light and airy mascarpone cream. It’s a modern Japanese twist on the classic Italian dessert. The vibrant green pop of color will wow your guests at your next party.
Prep Time: 50 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 1 hour
Servings: 1 8×8 baking dish or 8 180ml-individual dishes

Ingredients
 
 

  • 3 large egg yolks (one egg yolk is about 19 g; at room temperature)
  • cup sugar (divided)
  • 2 Tbsp marsala wine (highly recommend; missing a kick without it; can substitute with dark rum or brandy)
  • 8 oz mascarpone cheese (at room temperature)
  • cups heavy (whipping) cream (chilled)

For the Cookie Layer

  • ½ cup water (heated to 175ºF/80ºC)
  • Tbsp matcha (green tea powder) (9 g)
  • 24 ladyfingers (divided, for 2 layers; you will need 36 cookies for 3 layers; read the post)

For Serving

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

Before You Start…

  • Please note that this is a chilled dessert and requires at least 4 hours of chilling time, preferably overnight.
  • Gather all the ingredients and equipment.
    Matcha Tiramisu Ingredients
  • You will need a medium saucepan, a medium heatproof mixing bowl to set over the saucepan, and two large bowls. Fill one of the large bowls with water and ice and make sure that the mixing bowl fits in this ice bath; set aside for cooling the egg mixture later. Also, set an instant-read thermometer near the double boiler in the next step.
  • Set up a double boiler. First, add 2 inches of water to the saucepan. Next, set the mixing bowl on top and check that the bottom of the bowl does not touch the water. Set aside the mixing bowl to use for the egg mixture. Bring the water to a bare simmer over medium heat, then reduce the heat to low.

To Cook the Egg Mixture

  • In the medium heatproof mixing bowl, add 3 large egg yolks, 2 Tbsp marsala wine, and 3 Tbsp of the ⅓ cup sugar. Start whisking it with a handheld electric mixer.
    Matcha Tiramisu 1
  • Set the bowl over the saucepan of barely simmering water and continue to beat the egg yolks. Over the next 10 minutes or so, you‘ll gently cook this egg mixture until it registers 160ºF (71ºC), when it‘s safe to consume. Keep your instant-read thermometer handy to check the temperature. Tip: At around 160ºF, your eggs may turn into scrambled eggs; therefore, I highly recommend both an electric mixer and an instant-read thermometer for this process (please read my post).
    Matcha Tiramisu 2
  • Continue to cook the egg mixture, beating it constantly. The egg mixture will increase in volume and becoming lighter in texture. It also will turn a pale yellow color.
    Matcha Tiramisu 3
  • Continue whisking. I use Speed 3 of a 5-speed hand mixer throughout this process. Continue to check the temperature.
    Matcha Tiramisu 4
  • As soon as the egg mixture reaches 160ºF (71ºC), immediately remove the mixing bowl from the saucepan. Set the bowl in the ice bath to quickly stop the cooking. Let it cool for 1 minute.
    Matcha Tiramisu 5

To Make the Mascarpone Cream

  • Meanwhile, put 8 oz mascarpone cheese in another large bowl and soften it with a silicone spatula. Add the cooled egg mixture into the bowl with the mascarpone.
    Matcha Tiramisu 6
  • Note: The egg mixture does get cooked a bit on the sides of the bowl from the double boiler. Do not scrape off or use this cooked egg in your mascarpone mixture.
    Matcha Tiramisu 7
  • Gently fold the egg mixture into the mascarpone until just smooth. Tip: The egg mixture will become grainy if overmixed.
    Matcha Tiramisu 8
  • Now, make the whipped cream: In another bowl, beat 1½ cups heavy (whipping) cream until foamy; you can reuse the bowl from the ice bath, but make sure it‘s completely dry. Then, gradually add the rest of the sugar.
    Matcha Tiramisu 9
  • Beat together until medium peaks form. The cream holds its shape well but is still soft and hasn’t started to become grainy. When you lift out the whisk, peaks will form but they will bend over at the end.
    Matcha Tiramisu 10
  • Now, gently fold the whipped cream mixture into the mascarpone mixture.
    Matcha Tiramisu 11
  • Fold the mascarpone cream until well combined.
    Matcha Tiramisu 12

To Assemble

  • In a small bowl, combine ½ cup water (heated to 175ºF/80ºC) and 1½ Tbsp matcha (green tea powder). Whisk together until there are no lumps. Transfer this matcha mixture to a flat-bottomed container big enough for a ladyfinger cookie to lay flat.
    Matcha Tiramisu 13
  • Gather 24 ladyfingers. One at a time, quickly dip a ladyfinger into the matcha mixture until soaked but not soggy; use a pair of tongs to flip it over to soak the other side. Then, place it on the bottom of an 8 x 8-inch (20 x 20 cm) baking dish. Repeat until you‘ve arranged 2 rows of 6 ladyfingers each.
    Matcha Tiramisu 14
  • Spread half of the mascarpone cream over the ladyfingers in an even layer. Smooth out the surface using the silicone spatula or a silicone pastry scraper.
    Matcha Tiramisu 15
  • Create a second layer of cookies, dipping the remaining ladyfingers in the matcha mixture and placing them in 2 neat rows on top of the mascarpone cream layer.
    Matcha Tiramisu 16
  • Top with the remaining cream and smooth out the top. Cover with a sheet of plastic wrap placed directly on the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
    Matcha Tiramisu 17

To Serve

  • Remove your chilled Matcha Tiramisu from the refrigerator and unwrap the plastic. Immediately before serving, dust 2 Tbsp matcha (green tea powder) on top of the tiramisu using a fine-mesh sieve. Enjoy!
    Matcha Tiramisu 18

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

Nutrition

Serving: 1 8×8 baking dish · Calories: 3837 kcal · Carbohydrates: 238 g · Protein: 87 g · Fat: 273 g · Saturated Fat: 160 g · Polyunsaturated Fat: 12 g · Monounsaturated Fat: 56 g · Cholesterol: 1918 mg · Sodium: 680 mg · Potassium: 657 mg · Fiber: 3 g · Sugar: 63 g · Vitamin A: 13338 IU · Vitamin C: 2 mg · Calcium: 767 mg · Iron: 21 mg
Author: Namiko Hirasawa Chen
Course: Dessert
Cuisine: Japanese
Keyword: green tea, tiramisu
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4.81 from 158 votes (140 ratings without comment)
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This is honestly just one of the best desserts I’ve ever eaten in my life. I’ve always been a fan of tiramisu, and normally I prefer to keep it as its traditional thing (or else it turns into something else, surely?!). But. But, but but. This is otherworldly. I found maxing the egg mixture quite difficult, as it’s just so sticky, but it came together better than I thought, and the end result is just so delicious, I’d happily suffer through worse. Make this recipe for the custard/cheese mixture alone, and you’ll be a happy soul.5 stars

Hi runawayeater! Thank you very much for trying Nami’s recipe and sharing your experience with us.
We are so glad to hear it turned out delicious! Happy Cooking!

Hello,

I don’t want to use heavy cream. How Many white eggs do i have to replace it With?
Love all your recipes!5 stars

Hi Seng! Thank you very much for trying Nami’s recipe!
We haven’t tried replacing the heavy cream with white eggs and are not sure the exact amount. Try 3~4 egg white and see how it goes?
We hope it works well for you.

how much sugar do you need? it says 3 tbsp for the beginning but then it just says add sugar afterwards? and in the recipe it says 1/3 cup?

Hi Name, Thank you very much for trying Nami’s recipe!
Please use a total of 1/3 cup of sugar for this recipe, and use the rest of the sugar at step 9.
We hope this helps!🙂

Hi Namiko san

Please help me out on this. I was taking photos of my matcha tiramisu when I noticed that the green tea powder I just sprinkled a few minutes earlier had become wet and started to become a darker shade of green in some places. It still tasted delicious of course but it didn’t look as aesthetically pleasing as I would like. What can I do to prevent this from happening? I am thinking of making this for Mother’s Day and I don’t want the matcha powder to absorb moisture so fast.

Hi Lim, Thank you very much for trying Namiko’s recipe!
We recommend dusting the tiramisu with a matcha powder right before serving to avoid this happening, or you can dust it with some extra matcha powder to freshen it up. Otherwise, you’d have to put something in between the moist cheese and the matcha powder like finely grate dark chocolate, etc.
We hope this helps!

Hi! This looks great and I’m wondering what you think it would taste like if I substitute Japanese plum wine for the Marsala wine? Too sweet? Thank you, Tricia

Tricia! Hum… plum wine. It may work!? But not sure! Please let us know how it goes!😀

I tried this recipe with japanese plum wine and it worked well, although I’m not sure that it was any better than using marsala (as per the recipe). I was hoping it would make this tiramisu a bit extra but to be honest, I couldn’t really taste the difference between making it with plum wine or marsala. For the people asking about making this recipe without eggs, I actually used Jamie Oliver’s quick tiramisu recipe from the Jamie’s Italy cookbook, which is eggless and doesn’t involve custard, and then merged it with Naomi’s recipe after step 12. Worked really well!

Hi Tricia! We are happy to hear it worked well with Japanese Plum wine, and you enjoyed the eggless version!😃 Thank you very much for sharing your baking experience with us!💕

LOVE IT! thank you for sharing your recipe 🙂5 stars

Hi Michelle,
Yay! We are so glad to hear you loved it!
Thank you very much for trying this recipe and for your kind feedback!

Namiko, what type of Marsala wine do you use and if using, is this recipe kid friendly?
Thanks

Hi Kristine!
Namiko uses sweet Marsala wine for this recipe.
This recipe contains a small amount of alcohol and caffeine (from green tea), so please make your own judgment if you would like to serve kids. It’s totally up to you.😉
Thank you for trying this recipe!

How about a stick blender with the egg whip attachment rather than a hand mixer?

Hi Peter,
Sure! If you can blend the egg, it will work!
Thank you for trying this recipe.🙂

I made this for my mom’s birthday! It was a success! Everyone loved it, I will definitely come back to this recipe. Only problem was with cooking the eggs, it came out fine but it took awhile and I didn’t have a double broiler so I had to use the bowl and saucepan method which was difficult. But, the result was worth it!5 stars

Hi Mihane!
We are so happy to hear the Tiramisu turned out great for your mom’s birthday, and everyone loved it!
Thank you very much for trying this recipe and for your feedback!

OMG! This may be my favorite tiramisu. And I’ve made/eaten many different type of tiramisu, because I am a tiramisu addict. LOL. I used to have a very good tiramisu recipe when I lived in Japan which I had lost. Even thought that tiramisu recipe was a traditional one with coffee and cocoa powder, this tasted very close to that recipe. I am so happy I got reunited! Thank you Nami-san! My (American) kids also love matcha flavor!5 stars

Hi Ikue!
Thank you very much for trying this recipe and for your kind feedback!
We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you! Happy Baking!☺️

Do you have matcha lava cake recipe. Dun seem able to find in your blog. Thank you.

Hi Adeline,
Matcha Lava Cake sounds good! Unfortunately, we haven’t tested the cake yet. I will let Nami knows your interest!🙂

Should i use 3 egg whites if i prefer to use it over heavy cream? Would i need to increase the amount of sugar or anything?

Hi Nami can we substitute marsala by rum or sake?

Hi! What can I swap eggs for? I want to make eggless matcha tiramisu.

The directions were very helpful but the matcha mixture was way too bitter (this is coming from someone who loves dark chocolate and matcha). I recommend using some milk, sugar, and a dash of vanilla to have a better tasting mixture!