Matcha Tiramisu Recipe: Creamy No-Bake Green Tea Dessert

Imagine silky mascarpone cream and jade-green matcha soaking into tender ladyfingers, all coming together in just 20 minutes of hands-on work. This matcha tiramisu recipe needs no oven, only a gentle double boiler, and it's a crowd-pleaser for dinner parties.

Sift the matcha first so it dissolves without clumps. Use water at 175°F, never boiling, to keep the green bright and the flavor from turning bitter.

Ingredients You'll Need

Ceremonial grade matcha powder: This finely ground green tea gives the tiramisu its jade color and gently sweet, grassy flavor. Sift it first so it dissolves smoothly into the water without lumps. Culinary grade works in a pinch, but it tastes more bitter.

Hot water: Heated to about 175°F (80°C), it brews the matcha gently without scorching it. Boiling water makes the tea taste harsh and dulls that bright green. Filtered water is the best stand-in if your tap water tastes strong.

Cold whole milk: Milk softens the matcha into a silky, pale jade liquid that soaks the ladyfingers evenly. Whole milk gives the richest body and mellows the tea's edge. Oat milk or 2% milk makes a lighter swap, though the soak will be thinner.

Ladyfingers (savoiardi): These crisp, sponge-like biscuits form the structure of the dessert. Their dry, porous crumb drinks up the matcha milk while still holding its shape. Soft sponge cake fingers are the closest substitute, but they soak up liquid faster, so dip them even more briefly.

Cold mascarpone cheese: This rich, thick Italian cheese makes the filling luxuriously smooth and creamy. Keep it cold until you add it so the cream stays firm. Softened cream cheese thinned with a splash of heavy cream is the closest stand-in.

Cold heavy whipping cream: Whipped to soft peaks, it lightens the custard so the dessert feels airy instead of heavy. Chill the bowl and cream well, or the peaks won't hold. Cold full-fat coconut cream is a dairy-free option, though it whips softer.

Large egg yolks: Whisked over simmering water, the yolks thicken into a silky custard that gives the cream its richness. Bring them to room temperature so they warm evenly. Pasteurized egg yolks are a safer choice if you're serving someone sensitive to raw eggs.

Granulated sugar: Sugar sweetens the yolks and helps them whisk into a thick, pale ribbon. It also gives the cream a soft sweetness that balances the matcha's bitterness. Caster sugar dissolves even faster and works as a direct swap.

Pure vanilla extract: A teaspoon adds warm, rounded aroma that softens the grassy notes of the matcha. It fills out the mascarpone and makes the cream taste fuller. Vanilla bean paste is a fine swap, using the same amount.

Fine sea salt: A tiny pinch sharpens the sweetness and keeps the cream from tasting flat. It's easy to overlook, but it lifts every other flavor in the bowl. Any fine salt works in the same small pinch.

How to Make It (Step by Step)

This dessert comes together by whisking matcha milk, soaking ladyfingers, and folding whipped cream into a warm mascarpone custard. Even if you have never whisked a custard, take your time and you will get there, friend.

1. Sift 2 tablespoons (about 6 g) ceremonial grade matcha powder into a wide bowl. Whisk in ½ cup (120 ml) hot water at 175°F (80°C) in quick zigzags, 30-45 seconds, until smooth, bright green, and frothy with no lumps.

2. Whisk ½ cup (120 ml) cold whole milk into the matcha until pale jade and silky, about 20 seconds. Pour it into a shallow bowl and chill at 40°F (4°C) for 10-15 minutes, until cold to the touch.

3. Dip 12 of the 24 ladyfingers (savoiardi) into the matcha milk for 1-2 seconds per side. Lay them in one tight layer in an 8-inch (20 cm) square dish, about 5 minutes at 70°F (21°C), until soaked but still holding their shape.

4. Whisk 3 large egg yolks at room temperature with ⅓ cup (65 g) granulated sugar in a heatproof glass bowl set over gently simmering water. Keep the bowl above the water, never touching it. Whisk 5-7 minutes at 160°F (71°C), until thick, pale, and falling in a slow ribbon. Patience here pays off, friend.

5. Lift the bowl off the heat and let the custard cool to 100°F (38°C), about 5 minutes. Whisk in 250 g cold mascarpone cheese, 1 teaspoon pure vanilla extract, and 1 pinch fine sea salt for 1-2 minutes, until silky and lump-free.

6. Whip 1 cup (240 ml) cold heavy whipping cream in a chilled bowl at 40°F (4°C) until soft peaks form, 2-3 minutes. The peaks should curl gently at the tips and fall back when the whisk lifts.

7. Fold the whipped cream into the mascarpone custard with a rubber spatula, using slow scoops. Work 1-2 minutes at 70°F (21°C), until the mixture is airy and no streaks remain.

8. Spread half of the mascarpone cream evenly over the soaked biscuits in the square dish. Work 1-2 minutes at 70°F (21°C), until the surface is smooth from edge to edge.

9. Dip the remaining 12 ladyfingers for 1-2 seconds per side and lay them over the cream in a second tight layer. Spread the rest of the cream over the top, about 5 minutes at 70°F (21°C), until the surface is even.

10. Dust the top with fine sifted matcha powder for a soft matte finish. Cover and refrigerate at 40°F (4°C) for 4-6 hours, until firm when gently pressed. Let it rest, and it will reward you.

Let it rest in the fridge overnight if you can. The cream turns silky and the matcha flavor deepens, friend.

Serving size: 1 portion · Calories: 310 · Total Fat: 22g · Saturated Fat: 13g · Carbs: 22g · Fiber: 0g · Sugar: 16g · Protein: 8g · Sodium: 140mg

Tips and Tricks

• Equipment: Use an 8-inch square glass dish: Straight walls keep the ladyfinger layers level, so the cream spreads evenly edge to edge. Clear glass lets you see each soaked layer as you build.

• Temperature precision: Hold the custard at 160°F (71°C): Whisk over water that only simmers, never boils. Stop at 160°F, or the yolks can scramble and the custard turns grainy.
• Common mistake: Soaking ladyfingers too long: One to two seconds per side is enough. Longer dips turn the biscuits to mush, and they will not hold their shape in the dish.
• Flavour upgrade: Dust with extra matcha: Sift a little more ceremonial matcha over the top just before chilling. Its grassy bite sharpens the sweet mascarpone without adding anything new.
• Texture tip: Fold the cream with slow scoops: Gentle folds keep the whipped cream airy. Stirring hard knocks out the air and leaves the mascarpone dense and heavy.

Frequently Asked Questions

Can I make this matcha tiramisu with dairy-free or lower-sugar alternatives?

Swap the mascarpone for 250 g dairy-free cream cheese or cashew cream, and replace the whole milk with oat milk. Use 3 tablespoons of monk fruit sweetener instead of the ⅓ cup sugar.

How long does this matcha tiramisu keep in the fridge, and can it be frozen?

Covered and refrigerated, it stays fresh for up to 3 days, but freezing is not recommended because the mascarpone cream turns grainy and watery when thawed. For best results, make it no more than 1 day ahead and keep it chilled until serving.

What should I do if my egg yolk custard looks lumpy or scrambled?

The bowl likely touched the water or the heat ran too high. Strain the custard through a sieve, then keep a gentle simmer and stop heating at 160°F (71°C).

What to Serve With This

• Ladyfinger Biscuits: Their porous, sponge-like crumb drinks up the matcha milk quickly while still holding its shape under the cream.
• Mascarpone Cheese: This rich, buttery cheese gives the cream its velvety body and lets the bright matcha flavor stand out.
• Ceremonial Grade Matcha Powder: Its smooth, vivid green color and gentle sweetness make it the star of the dessert.
• Cold Heavy Whipping Cream: Whipped to soft peaks, it lightens the custard so the dessert feels airy instead of heavy.