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A glass dish filled with matcha tiramisu, topped with a smooth layer of vibrant green matcha powder, sits on a dark surface next to a blue patterned cup of coffee, gold fork and spoon, and a black plate.

Matcha Tiramisu

by Namiko Hirasawa Chen
Matcha Tiramisu is my green tea take on the Italian classic. I soak ladyfingers in bright matcha, then layer them with airy mascarpone cream. This no-bake dessert chills until the layers soften and set, so it's perfect to make the day before serving.
Prep: 50 minutes
Cook: 10 minutes
chilling time: 4 hours
Total: 1 hour
Servings: 1 8x8-inch square baking dish

Equipment

Ingredients

Servings: 1 8x8-inch square baking dish
  • 1½ cups heavy (whipping) cream (chilled)
  • 8 oz mascarpone cheese (at room temperature)
  • 3 large egg yolks (about 19 g each; at room temperature)
  • 2 Tbsp marsala wine (see Notes)
  • ⅓ cup sugar (divided)

For the Ladyfinger Layer

For Serving

US Customary - Metric

Instructions

Before You Start

  • Gather all the ingredients. See the Notes below for additional equipment. This recipe requires a chilling time of 4 hours, preferably overnight.
    Top-down view of ingredients for matcha tiramisu on a wooden surface: ladyfingers, mascarpone, heavy cream, egg yolks, sugar, espresso, water, and matcha powder, each in separate bowls or containers.
  • Prepare the double boiler: Add 2 inches of water to the saucepan. Set the mixing bowl on top—the bottom should not touch the water. Bring to a simmer over medium heat, then reduce to low. Keep the thermometer nearby.
    Prepare the ice bath: Fill a large bowl with water and ice. Set the medium mixing bowl on top to check that it nests inside.

To Cook the Egg Mixture

  • Add 3 large egg yolks, 2 Tbsp marsala wine, and 3 Tbsp sugar to the medium mixing bowl.
    Whisk with a handheld electric mixer on medium speed (Speed 3) until just combined.
    Two images side by side: one shows egg yolks, vanilla, and sugar being added to a glass bowl; the other shows the mixture being blended with a hand mixer for matcha tiramisu.
  • Set this bowl on the double boiler.
    Beat the egg mixture constantly at medium speed (Speed 3) and cook until it registers 160ºF (71ºC), about 10 minutes.
    Three side-by-side images show an electric mixer beating egg yolks in a metal bowl. The mixture progressively turns from dark yellow and liquid to lighter and thicker as it is whisked for matcha tiramisu.
  • The egg mixture will increase in volume, become lighter in texture, and turn pale yellow as it cooks.
    Nami's Tip: Egg yolks are safe to consume at 160ºF (71ºC), but they can start to solidify if the temperature goes higher. Use an instant-read thermometer and pull the bowl off the heat as soon as it hits temperature.
    Three side-by-side images showing a red electric mixer whipping a creamy yellow batter for matcha tiramisu in a glass bowl, with the texture becoming smoother and thicker from left to right.
  • When the egg mixture reaches 160ºF (71ºC), immediately remove the bowl from the double boiler and set it in the ice bath for 1 minute to stop the cooking.
    Close-up of a digital thermometer reading 160°F held above a mixing bowl, next to a bowl of smooth, pale yellow cream with a whisk above it for matcha tiramisu.

To Make the Mascarpone Cream

  • Put 8 oz mascarpone cheese in a large bowl and mash it with a silicone spatula until softened. Add the cooled egg mixture and stir to combine.
    Note: Some egg yolk may solidify on the sides of the bowl during the double boiler step. Do not scrape it into the mascarpone mixture.
    A close-up of hands using a red spatula to mix creamy white cheese in a glass bowl, then pouring thick yellow batter for matcha tiramisu over it on a wooden surface.
  • Fold the egg and mascarpone together with the silicone spatula until just smooth. Do not overmix—it will make the texture grainy.
    Two side-by-side images show a thick yellow batter being folded together in a glass bowl with a red spatula on a wooden surface. The left image shows the process starting, and the right shows the batter partially mixed for matcha tiramisu.
  • For the whipped cream, beat 1½ cups heavy (whipping) cream in a large dry bowl (you can reuse the ice bath bowl) until foamy. Gradually add the remaining sugar while beating.
    A hand uses a red electric mixer to whip cream in a glass bowl for matcha tiramisu. In a second image, sugar is being poured from a small bowl into the whipped cream while mixing continues.
  • Beat until firm peaks (also known as medium peaks) form.
    Nami's Tip: A firm peak holds its shape when you lift the whisk, but the tip folds back on itself—soft and spreadable, but not runny.
    Side-by-side images: on the left, a hand mixer whipping cream in a glass bowl; on the right, the finished bowl of fluffy, whipped cream with soft peaks, seen from above, for matcha tiramisu.
  • Fold the whipped cream into the mascarpone mixture with the silicone spatula until smooth and uniform.
    Three photos show the process of folding fluffy egg whites into a yellow batter in a glass bowl, gradually blending until the mixture is light, creamy, and smooth for matcha tiramisu.

To Assemble

  • In a small bowl, whisk 1½ Tbsp matcha (ceremonial or culinary grade) into ½ cup hot water until smooth. Pour the mixture into a shallow dish wide enough to fit a ladyfinger.
    Two-panel image: On the left, a hand holds a small bowl of green matcha powder above a measuring cup of water. On the right, the matcha mixture is being whisked in the measuring cup for matcha tiramisu.
  • Dip one of 24 ladyfingersinto the matcha mixture for 1–2 seconds per side, until soaked but not soggy.
    Place it in the bottom of an 8 x 8-inch (20 x 20 cm) baking dish. Repeat to make 2 rows of 6 for the first layer.
    Nami's Tip: You can also assemble the tiramisu in 8 individual serving dishes (180 ml each).
    A ladyfinger biscuit is dipped in green matcha mixture with tongs (left). On the right, several ladyfingers soaked in matcha are arranged in a glass dish in neat rows for matcha tiramisu.
  • Spread half of the mascarpone cream evenly over the ladyfingers. Smooth the surface with silicone spatula or a pastry scraper.
    Two side-by-side images: on the left, ladyfingers are topped with dollops of creamy mascarpone mixture in a glass dish; on the right, the mixture is evenly spread over the ladyfingers for matcha tiramisu.
  • Dip the remaining ladyfingers the same way and arrange them in a second layer over the cream.
    A glass baking dish with a layer of creamy white mixture topped with green pesto-coated ladyfinger cookies, resembling matcha tiramisu, shown in two stages: one with seven cookies and the other with eleven cookies arranged in rows.
  • Top with the remaining mascarpone cream and smooth the surface.
    Place a sheet of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
    Matcha Tiramisu 17

To Serve

  • Remove the plastic wrap. Using a fine-mesh sieve, dust 2 Tbsp matcha (ceremonial or culinary grade) evenly over the top just before serving.
    A glass baking dish with a creamy matcha tiramisu dessert being dusted with bright green matcha powder on the left, and fully covered with matcha powder on the right, sitting on a wooden surface.

To Store

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing tiramisu.

Notes

Additional equipment
  • 1 medium saucepan for double boiler
  • 1 medium heatproof mixing bowl for double boiler
  • 1 large bowl for ice bath
Variations
  • Build three layers. For more cake texture and less cream, use 36 ladyfingers with the same amount of cream.
  • Serve individual portions. Divide into eight 180 ml (6 fl oz) individual containers. Cut the ladyfingers to fit.
  • Adjust the alcohol. I add Marsala for its warm kick. Swap in dark rum or brandy, or leave it out entirely.
  • Try hojicha. Swap matcha for roasted green tea powder for a toasty hojichamisu.

Nutrition

Serving: 18x8 baking dish, Calories: 3837kcal, Carbohydrates: 238g, Protein: 87g, Fat: 273g, Saturated Fat: 160g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 56g, Cholesterol: 1918mg, Sodium: 680mg, Potassium: 657mg, Fiber: 3g, Sugar: 63g, Vitamin A: 13338IU, Vitamin C: 2mg, Calcium: 767mg, Iron: 21mg
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