Matcha Tiramisu

This matcha tiramisu is a delightful variation of the traditional Italian dessert, featuring layers of smooth matcha mascarpone cream and fluffy ladyfingers soaked in matcha. The result is a rich and indulgent treat that offers the perfect balance of creamy sweetness and bold green tea flavor in every bite.

Tiramisu is one of my all-time favorite desserts because of its incredible flavor and textures. When it’s left to chill in the fridge overnight, the mascarpone cream thickens into a rich, velvety texture, while the ladyfingers soften into delicate sponge cakes. It’s like enjoying a layered cake made with sponge cake, but it’s far easier to make and serve. And trust me, the chilling time is absolutely worth the wait!

You can serve this matcha tiramisu in individual portions, scoop it from a larger dish, or even slice it into neat squares if you prepare it in a sheet pan, just like cake. What I love about this dessert is how effortless it is. There’s no need to worry about perfect placement because everything comes together into one delightfully messy and creamy bite in the end.

Why you’ll love this Matcha Tiramisu

• This matcha tiramisu is indulgently creamy, yet light and not overly rich.
• It’s bursting with matcha flavor in both the mascarpone cream and the ladyfinger soak, making every bite incredibly delicious!
• This recipe is simple to prepare and hassle-free to serve, whether in individual portions or from one large dish.

Ingredients

Ingredients

• Egg yolks – You’ll need just the yolks for this recipe to add richness and creaminess. Save the egg whites for another recipe, like pavlova or macarons.
• Granulated sugar – A small amount is used in both the mascarpone cream and the matcha soak, striking the perfect balance without making the tiramisu overly sweet.
• Mascarpone cheese – A soft, rich Italian cheese that can be found at most supermarkets or Italian specialty stores. Be sure to bring it to room temperature (about 1-2 hours before using) to ensure smooth blending with the other ingredients.
• Whipping cream – Opt for whipping cream (30-36% fat content) for a light, airy texture, or heavy cream (36%+ fat content) for a richer, thicker result.
• Matcha powder – For the best flavor and vibrant green color, use high-quality ceremonial-grade matcha powder, ideal for no-bake desserts.
• Vanilla extract – A hint of vanilla adds depth to the flavor.
• Hot water – To help dissolve the matcha powder.
• Ladyfingers (savoiardi) – These crunchy, sponge-like Italian biscuits with a light sugar coating are perfect for tiramisu. Choose hard, crunchy ladyfingers (not soft ones), and feel free to skip the effort of baking your own, as store-bought ones work wonderfully.

How to prepare matcha tiramisu

For the Matcha Mascarpone Cream

Set Up a Double Boiler

Fill a pot with about 1 inch of water and bring it to a gentle boil. Place a large mixing bowl over the pot, ensuring it fits snugly without touching the water. Add the egg yolks and granulated sugar to the bowl and whisk them together. Once the water is boiling, turn off the heat and position the bowl over the pot to create a double boiler.

Warm the Egg Mixture

Whisk the mixture continuously over the steam for about 5 minutes, until the sugar dissolves completely and the mixture turns pale and creamy.

Incorporate the Mascarpone Cheese

Take the bowl off the pot and add the softened mascarpone cheese right away. Whisk the mixture until it’s smooth and silky, then set it aside.

Whip the Cream

In a separate mixing bowl, combine the whipping cream, matcha powder, and vanilla extract. Using an electric hand mixer with a whisk attachment, whip the mixture until it reaches medium peaks. The cream should hold its shape with visible trails but remain smooth and slightly fluid, not overly stiff.

Combine the Whipped Cream and Mascarpone Mixture

Gently fold the whipped cream into the mascarpone mixture using a spatula. Continue folding until the mixture is smooth and no streaks remain. Set aside.

Prepare the Matcha Soak

In a shallow bowl, mix together the matcha powder, granulated sugar, and hot water. Use a matcha whisk, milk frother, or regular whisk to blend the ingredients until it’s slightly frothy, about 30 seconds.

Dip the Ladyfingers in Matcha

Quickly dip each ladyfinger into the matcha soak, just enough to coat both sides. Let any excess liquid drip off. Be careful not to let the ladyfinger soak too long, or it will become mushy.

Assemble the Matcha Tiramisu

Place the dipped ladyfingers at the bottom of your serving dish, arranging them into a flat, even layer. Then, add a generous layer of mascarpone cream on top, spreading it evenly with a spatula. Repeat this process, alternating between another layer of soaked ladyfingers and mascarpone cream, until you’ve used up all the ingredients.

Chill matcha tiramisu – Cover the matcha tiramisu and refrigerate it for a minimum of 4 hours, or ideally overnight, to let the cream set and the ladyfingers absorb the flavors and soften.

Sprinkle with matcha powder – Just before serving, lightly dust the top of your tiramisu with matcha powder for a finishing touch.

Storage

Matcha tiramisu can be stored in the fridge, covered, for up to 3-4 days. You can also prepare it in advance and keep it refrigerated for 1-2 days before serving.

Freezing

You can freeze this matcha tiramisu in an airtight container for up to 1 month. To serve, simply thaw it in the fridge overnight.

Tips & Tricks

• Use a double boiler: If you’re unfamiliar with the process, don’t skip this step! It’s crucial for gently heating the eggs to ensure they’re safe to eat while preventing them from turning into scrambled eggs.
• Let mascarpone cheese reach room temperature: Leave your mascarpone out for at least 1-2 hours before using it. This makes it easier to blend smoothly into the egg mixture, resulting in a glossy, creamy texture.
• Don’t soak your ladyfingers completely: Dip the ladyfingers briefly, just enough to coat both sides. The tiramisu will soften them overnight in the fridge. Over-soaking them will result in mushy, soggy ladyfingers.
• Use high-quality matcha powder: Since matcha is the star of this dessert, its flavor plays a significant role in the final taste. Opt for a good-quality matcha with vibrant green color for the best results.
• Chill your tiramisu overnight: This step is essential for achieving that soft, creamy texture. The overnight chilling allows the cream to firm up, and the ladyfingers soften into a perfect sponge cake-like consistency.

FAQ

Is matcha good for tiramisu?

Yes, matcha is a great addition to tiramisu! It adds a unique flavor profile that balances the richness of the mascarpone cream with its earthy, slightly bitter taste. Matcha tiramisu offers a vibrant green color and an exciting twist on the classic Italian dessert, making it a favorite for those who love the distinctive taste of matcha.

What can you not mix with Matcha Tiramisu?

Matcha pairs well with many ingredients, but it doesn’t mix well with strong acidic flavors like citrus or overly bitter ingredients. It’s best avoided in recipes with heavy dairy (like very rich cream sauces) unless balanced properly, as the flavors may clash. Additionally, it doesn’t pair well with overly sweet ingredients that might overpower its delicate flavor.

Why is tiramisu so expensive?

Tiramisu can be expensive because of the quality ingredients used in making it. Premium mascarpone cheese, espresso, and quality cocoa powder all contribute to the cost. Additionally, traditional tiramisu requires careful preparation and time, especially with the layers of soaked ladyfingers and the egg-based mascarpone cream, which can drive up labor costs. Specialty versions like Matcha Tiramisu might also have higher costs due to the use of high-quality matcha powder.

How does matcha affect baking?

Matcha affects baking by adding a vibrant green color and a unique flavor to baked goods. Its earthy, slightly bitter taste can complement sweet ingredients like chocolate and vanilla. When added to batter or dough, matcha can help enhance the flavor of desserts without overpowering them. However, it’s important to note that matcha’s color can fade or change during baking, especially in high-heat recipes, so it’s often used in no-bake treats or added at the end of baking to preserve its color and flavor.

Are raw eggs safe to consume in tiramisu?

In general, the risk of consuming raw eggs in tiramisu is low if the eggs are handled properly. The eggs used in traditional tiramisu are typically cooked over simmering water in a double boiler, which helps reduce the risk of salmonella. If you’re concerned about raw eggs, you can cook the egg mixture until it reaches 160°F (71°C), which makes the eggs safe to consume. To ensure the eggs don’t scramble at this temperature, it’s important to constantly whisk the mixture or use an electric hand mixer. Alternatively, pasteurized eggs, which have been heat-treated to kill bacteria, can be used as a safer option in recipes that call for raw or lightly cooked eggs.

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