Matcha Tiramisu You’ll Instantly Love
This Matcha Tiramisu is a no-bake, creamy dessert layered with matcha-dipped ladyfingers and mascarpone cream. It blends the earthy aroma of matcha with a smooth, slightly sweet filling—creating a treat that's both elegant and easy to make.
Equipment
- Mixing bowls (at least one large)
- Electric mixer or hand whisk
- Sifter or fine mesh strainer
- Shallow bowl for dipping
- Silicone spatula
- 8×8-inch dish or similar container
- Measuring cups and spoons
Ingredients
- 24 ladyfingers
- 3 tablespoons matcha powder divided
- 1¼ cups hot water
- 2 –3 tablespoons honey or maple syrup
- 1 cup heavy cream cold
- 16 oz mascarpone cheese cold
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Optional Add-ins:
- Fresh strawberries thinly sliced (for layering)
- Coconut cream and dairy-free mascarpone alternative for vegan version
Instructions
- Sift 2 tablespoons of matcha into a shallow bowl, add hot water, and whisk until smooth and foamy. Stir in sweetener and let cool slightly.
- In a cold bowl, whip the heavy cream until soft peaks form.
- Add mascarpone, sugar, vanilla, and salt to the cream. Mix gently until just smooth. Fold in 1 teaspoon matcha if desired for a green tint.
- Briefly dip each ladyfinger into the matcha tea (1–2 seconds max) and line the bottom of your dish.
- Spread half of the cream mixture evenly over the soaked ladyfingers.
- Repeat the dipping and layering with the remaining ladyfingers and cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Just before serving, dust the top with the remaining 1 teaspoon matcha using a fine strainer.
Notes
This recipe contains dairy and gluten. No eggs required—perfect for those who prefer an egg-free alternative. Chill overnight for the best flavor and structure.