If you like tiramisu, you have to try this easy matcha tiramisu recipe! It has the signature fluffy ladyfingers between layers of delicious mascarpone cream filling, but with a light green tea flavor and a touch of vibrant matcha tea powder. Matchamisu (as it is known) is the perfect dessert any time of the year!
I first posted this Matcha Tiramisu recipe in 2020 after tasting the most delicious Japanese matcha tiramisu in Kyoto in 2019. I wanted to bring the flavor to you, and it really is one of the best Matcha Tiramisu recipes out there, based on my experience trying the real thing in Japan! Since then, I have added new photos, baking tips, and flavor variations based on your questions and feedback.
Best Matcha Tiramisu Recipe
Matcha tiramisu is creamy, fresh, and rich, but very well balanced in sweetness. The recipe is basically identical to my (very popular) homemade tiramisu recipe. But this green tiramisu is made with Japanese matcha green tea and matcha powder instead of coffee and cocoa powder. It works so well with the rich and silky filling, and is also very unusual, yet delicious!
What's more, making this green tea tiramisu dessert is super easy. I'll give you all my pro tips and step-by-step directions, there's no fancy equipment, and all the ingredients are easy to find. I use store-bought ladyfingers, but I also have a homemade ladyfingers recipe if you want to make them from scratch.
Katalin's key take on how matcha tiramisu should taste based on the real thing in Japan
Tiramisu was invented in the 1960s or 70s and originated in the Veneto region of Italy. Nowadays, it is widely popular worldwide, and in Japan, they serve a matcha version that I was lucky enough to try. The best matcha tiramisu should have a mild matcha flavor, and the mascarpone cream filling should be super silky but stable enough to hold its shape. The ladyfingers should be soft but not soggy. And the vibrant matcha powder on top makes it look super beautiful!
My matcha tiramisu recipe shows you exactly how to replicate the version I ate in Japan. Homemade tiramisu is super easy and way more delicious than buying it in supermarkets and/or average restaurants, trust me!
Notes on the matcha powder
Good quality matcha is essential in this recipe. Matcha is a finely ground powder made from specially grown and processed green tea leaves. It is extremely popular in Japan and has become increasingly well-known elsewhere in recent years, with matcha teas, lattes, and other matcha desserts like mochi, cakes, ice cream, and, of course, the Japanese tiramisu.
If you tried matcha before and found it bitter, this is probably because it was of poor quality. While you don't need to buy the ceremonial grade matcha that comes from Uji in Japan (which is the best quality version used for tea ceremonies), please avoid supermarket matcha.
Search for organic, pure matcha powder, ideally from Japan. The finest quality matcha gives your desserts a beautiful, bright green color and delicious taste! I bought my matcha powder in Japan, but you can search for matcha tea on Amazon and choose one according to the reviews and your budget.
Prepare the mascarpone cream
Make a double boiler by placing a heatproof glass bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. The steam from the simmering water creates a gentle, indirect heat on the bottom of the bowl.
Place the egg yolks and sugar in the bowl and whisk them for about five minutes to dissolve the sugar and thicken the eggs slightly. Keep the heat low and whisk to avoid scrambling the egg yolks on the base of the hot bowl. But the sugar needs to dissolve (rub it between your fingers, and if it feels grainy, it hasn't dissolved yet).
The egg yolk and sugar mixture is ready when it is smooth, pale, and creamy and reaches 85°C (185°F). If you have a digital thermometer, use it to check it.
Now move it to a stand mixer fitted with the whisk attachment (alternatively, use a powerful electric hand mixer) and whip it to help it cool down quickly and incorporate air. We aim for a temperature of around 24°C (75°F) before we move on to the next stage so that it isn't too hot when we fold the cream filling together.
Meanwhile, whip the cold heavy cream and mascarpone together in a bowl using an electric hand whisk. It will take around 3 minutes to become light and fluffy with stiff peaks. Don't overwhip the mixture, or you can cause it to go runny!
Now that the egg yolk mixture has cooled and light and airy, fold the mascarpone mixture into it. Do this very carefully and gently, and use a rubber spatula to avoid knocking the air out. The tiramisu cream filling should remain very airy, with a cloud-like texture.
Assemble. Then comes the hardest part: wait.
Once the mascarpone cream is ready, here comes the fun part, assembling your homemade matchamisu!
Make a bowl of matcha tea, and soak the ladyfingers in the tea before laying them next to each other in the dish. They must be dipped into the liquid long enough to soak up the green tea, but not so long that they become sodden and mushy. I place them into it for two seconds on each side.
Once the base of the dish is filled with a row of matcha-soaked ladyfingers, spoon the mascarpone cream on top and smooth it into a flat layer. Optional: dust matcha powder here.
Then, repeat with another layer of soaked ladyfingers and cream. Finally, smooth the top with an offset spatula to make it completely flat.
Now comes the hardest part: waiting! Cover the matcha tiramisu in plastic food wrap and place it into the fridge for at least 4 hours to set. I prefer to leave it overnight. The texture is even better then!
When ready to serve your dessert, dust the matcha tiramisu with matcha powder by placing it into a fine mesh sieve and shaking it over the top. You will need to wait until just before you serve to do this, as the powder will absorb moisture from the mascarpone over time and won't have that fresh powdered look.
This is how to store leftovers
Store leftover matcha tiramisu in an airtight container in the fridge and consume it within 2-3 days. Cream-based desserts will absorb smells from the fridge, so make sure the tiramisu leftovers are well covered.
You might want to re-dust the top with matcha powder again if serving leftovers later!
Do not freeze tiramisu, as mascarpone does not defrost well, and the filling will go grainy.
Try some more tiramisu flavors
I love tiramisu and make many different versions of it. My chocolate tiramisu has melted chocolate incorporated into the filling, which is beyond divine.
For a super summery twist, try my strawberry tiramisu loaded with fresh berry flavor (and it works really well as a summer potluck dessert). And my Limoncello tiramisu is just for grown-ups, and will transport you to the Amalfi Coast!
I have even taken it further and made tiramisu brownies, tiramisu cookies, and tiramisu cupcakes! So, as you can see, tiramisu is a bit of an obsession of mine.
Dietary Restrictions? See Some Ingredient Alternatives
Use gluten-free ladyfingers to make this recipe gluten-free, and check out my limoncello tiramisu recipe that uses an eggless cream filling to make an egg-free version.
If you don't have heavy cream, you can substitute it with the same amount of mascarpone. Mascarpone, however, is irreplaceable in a tiramisu recipe. If mascarpone is unavailable, why not make your own mascarpone cheese?
My Expert tips
- Use fresh, free-range eggs for the filling that have been pasteurized and/or the hens vaccinated against salmonella. If unsure, check out my article on how to pasteurize eggs at home.
- Make sure the heavy cream and mascarpone are full-fat versions, and that they are very cold, as this helps them to whip up correctly.
- Don't overwhip the heavy cream and mascarpone as this can cause the tiramisu cream filling to be runny, and it won't set.
- For a stronger matcha flavor, add a middle layer of matcha powder on top of the first layer of mascarpone filling.
- Do not serve the tiramisu until it has been in the fridge for at least 4 hours! It honestly gets better over time; I recommend making it the day before you intend to eat it.
Useful equipment
Making this matchamisu recipe is really easy, and the best news is that no special equipment is needed.
For accuracy and a consistent, happy baking experience, always weigh your ingredients by the gram using a digital scale.
I suggest using a stand mixer, then an electric hand mixer, and then a rubber spatula to mix the matcha tiramisu filling. Don't use a stand mixer for everything, as mascarpone filling is easy to overmix this way.
Finally, for assembling and serving, there are a few options. I use a dish that measures 18x24 cm / 7x9 inches, but an 8x8-inch pan will also work. If you want to make individual servings, use ramekins.
More Japanese desserts
If you loved this Japanese tiramisu, try some of my other dessert recipes from Japan next:
- Jiggly Japanese cheesecake
- Hokkaido baked cheese tarts
- Matcha brownies
- Mochi donuts
- Black sesame tart with yuzu curd
And make sure you check out my round-up of the best Japanese desserts to try some other delicacies from this country.
Matcha Tiramisu
Equipment
- Digital scale
Ingredients
Mascarpone cream
- 6 Egg yolks
- 150 g (¾ cups) Granulated sugar
- 500 g (2¼ cups) Mascarpone high fat, use it cold
- 350 g (1½ cups) Heavy Cream 36% fat, use it very cold - can be substituted with equal amount of mascarpone
Other
- 20 pieces Ladyfinger cookies store-bought or make my homemade ladyfingers recipe
- 1 cup Matcha tea to soak the ladyfingers in
- 1 tablespoon Matcha powder to dust before serving
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Mascarpone cream
- Prepare the egg yolk mixture:
- Start by setting up a double boiler, which consists of two stacked pots. The bottom pot holds simmering water, and the top pot sits above it without touching the water. The steam from the simmering water will gently heat the contents in the top pot.Once your double boiler is ready, whisk together the egg yolks and sugar in the top pot. Keep whisking continuously until the sugar dissolves completely, which should take around 5 minutes, though the exact time can vary depending on your bowl size and the water temperature. Make sure the heat stays low to avoid cooking the egg yolks. The mixture is ready when it reaches 85°C (185°F).Next, transfer the egg yolk mixture to a stand mixer with the whisk attachment and whip it until it cools to about 24°C (75°F).
- In the meantime, whip together the cold mascarpone and heavy cream with the help of an electric hand mixer until early stiff peaks form and the mixture is airy and fluffy. This will take about 3 minutes. Do not overwhip as it can become runny.
- Next, switch to a rubber spatula and gently fold the whipped mascarpone into the egg yolk mixture, being careful not to deflate the air you've incorporated into both. At this stage, the cream should be light and fluffy, and it will continue to set as it chills in the fridge.
Assembling
- Prepare a container (I’m using one that measures 18x24 cm / 7x9 inches, but an 8x8-inch pan will also work).
- Dip the ladyfingers into the matcha tea, then arrange them in a single layer at the bottom of the pan. For my pan, I can fit 10 ladyfingers in the first layer and another 10 in the second layer.
- Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers, then smooth the top with an offset spatula.
- Refrigerate the tiramisu for at least 4 hours to let it set. Before serving, dust the top with matcha powder. The powder will melt eventually onto the mascarpone cream so make sure you dust it before serving and you might want to re-dust it if serving later.
- Store any leftovers in an airtight container in the fridge for 2-3 days. I don’t recommend freezing the tiramisu, as the mascarpone cream doesn’t freeze well.
Notes
- Measure your ingredients with a digital scale for accuracy.
- Use full-fat mascarpone and cream to make the tiramisu cream. Cream can be substituted with an equal amount of mascarpone.
- Use high-quality matcha powder to avoid a bitter, too-earthy taste.
- There is no substitute for mascarpone, if no mascarpone, no tiramisu.
- There is no substitute for eggs to make authentic tiramisu. There is a shortcut to using mascarpone and heavy cream only; feel free to check my limoncello tiramisu recipe for more details, which is an eggless version.
- While making mascarpone filling, it is crucial to follow the recipe's steps. After the right airy consistency is achieved, carefully fold the mixture together without breaking the airy texture.
- Do not serve the tiramisu before it sets, which is about 4 hours. It honestly gets better over time.
- For an even stronger matcha taste, you can dust the first layer with a thick layer of matcha powder.
James
Love it
Yara Issa
Very unique!!