Easy Matcha Tiramisu

I love classic tiramisu, but I do not think every version needs coffee and cocoa.

Matcha gives the same layered dessert a completely different flavor and that pale green color makes it look a little more special.

This matcha tiramisu is made with ladyfingers dipped in sweetened matcha and layers of mascarpone cream. The matcha has a slightly earthy taste that balances the sweet filling, while the soaked cookies become soft and cake-like in the refrigerator.

There are no raw eggs in this recipe, and you do not need to bake anything. I usually prepare it the night before serving because it needs several hours to chill. All that is left the next day is to dust the top with matcha and cut it into squares.

Green Tea Tiramisu Recipe

Prep Time: 25 minutes
Chilling Time: 6 hours
Servings: 9

Ingredients

For the matcha mixture

• 1½ cups hot water
• 2 tbsp matcha powder
• 3 tbsp granulated sugar

For the mascarpone cream

• 8 oz mascarpone cheese, softened
• 1½ cups cold heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For assembling

• 24 ladyfinger cookies
• 1–2 tbsp matcha powder, for dusting

Instructions

1. Sift the matcha powder into a shallow bowl. Add the sugar and hot water, then whisk until the matcha and sugar have dissolved. Set aside to cool completely.
2. Add the mascarpone, powdered sugar, and vanilla to a large bowl. Beat briefly until smooth.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form.
4. Fold the whipped cream into the mascarpone mixture in two or three additions. Mix gently until no streaks remain.
5. Quickly dip each ladyfinger into the cooled matcha mixture. Do not leave the cookies in the liquid for more than a second or two, or they may become too soft.
6. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch dish. Break a few cookies if needed to fill the gaps.
7. Spread half of the mascarpone cream over the ladyfingers.
8. Add another layer of matcha-dipped ladyfingers, followed by the remaining mascarpone cream.
9. Cover the dish and refrigerate for at least 6 hours, or overnight.
10. Sift matcha powder over the top shortly before slicing and serving.

Tips

• Use hot water that is below boiling, as boiling water can make matcha taste bitter.
• Dip the ladyfingers quickly so the dessert holds its shape after chilling.
• Keep the mascarpone and heavy cream cold until you are ready to prepare the filling.
• Dust the top with matcha just before serving because it will darken as it absorbs moisture.
• Store the tiramisu covered in the refrigerator for up to three days.