Matcha Tiramisu

My favorite dessert, hands-down, is tiramisu. What’s not to love about layers of espresso-soaked ladyfingers and sweet and creamy mascarpone cheese? Classic Italian tiramisu is definitely a coffee dessert, but if you’re more of a tea person, this matcha tiramisu is for you.

Matcha tiramisu is a twist on the traditional tiramisu recipe that has the same luscious mixture of mascarpone cheese and whipped cream, but instead of bold espresso, it features delicate and earthy matcha powder. The pleasant green tea flavor of the matcha perfectly complements the sweet ladyfingers and creamy filling, and the vibrant hue makes it a stunning spring dessert to serve at brunches, lunches and book club meetings.

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Matcha Tiramisu Ingredients

• Egg yolks: Use fresh, room-temperature eggs to make matcha tiramisu. An egg separator or slotted spoon is a great tool for easily separating yolks from egg whites.
• Sugar: Granulated sugar is used to sweeten the mascarpone cream, whipped cream and matcha.
• Mascarpone cheese: Mascarpone cheese is a soft, buttery and sweet Italian cheese. Tiramisu and cannoli are some of the most well-known mascarpone recipes.
• Heavy whipping cream: Fresh, homemade whipped cream made from heavy whipping cream makes the filling light and creamy.
• Vanilla: A high-quality vanilla extract enhances the flavor of the whipped cream.
• Matcha powder: Matcha powder is the star ingredient in this tiramisu recipe. It’s used in both the creamy filling and in the dipping liquid for the ladyfingers. Matcha is made from the ground-up leaves of shade-grown green tea. Look for ceremonial grade matcha powder, which has a more delicate and less bitter flavor than culinary grade matcha. You can find it online and in most grocery stores with the tea and coffee.
• Hot water: Matcha powder is whisked into hot water along with granulated sugar to make the dipping liquid.
• Ladyfingers: Ladyfingers, also known as savoiardi in Italian, are crispy sponge cake biscuits. If you’re looking for a new baking idea, you can bake a batch of homemade ladyfingers instead of going the store-bought route.

Directions

Step 1: Make the mascarpone cream

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In a large bowl, beat the egg yolks and sugar until they’re pale yellow in color, four to five minutes. Add the softened mascarpone cheese and beat until the mixture is smooth and creamy, two to three minutes.

Step 2: Make the whipped cream

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In a separate large bowl, beat together the heavy cream, sugar, vanilla extract and matcha powder until medium peaks form, four to five minutes.

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Gently fold the whipped cream into the mascarpone mixture until they’re just combined. Set the bowl aside.

Editor’s Tip: Chill the mixing bowl and beaters in the freezer before whipping the cream.

Step 3: Dip and layer the ladyfingers

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In a shallow bowl, combine 2 teaspoons of matcha powder with the sugar and hot water. Whisk until they’re frothy, about 30 seconds. One at a time, dip the ladyfingers into the matcha and water mixture, then place them round side-up in an 8-inch square baking dish in a single layer. Continue until the bottom of the baking dish is covered, cutting the ladyfingers as needed to fill any empty space. Spread half of the mascarpone cream on top of the ladyfingers in an even layer.

Step 4: Repeat layers, cover and chill

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Repeat with a second layer of soaked ladyfingers and mascarpone cream. Cover and chill in the refrigerator for at least four hours or overnight.

Step 5: Dust with matcha powder

Sprinkle the top of the matcha tiramisu with up to 1 tablespoon of sifted matcha powder before serving. Cut it into squares and serve.

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Matcha Tiramisu Variations

• Add sake or marsala wine: For a Japanese twist, add up to 2 tablespoons of sake to the green tea mixture the ladyfingers are dipped into. Another common variation on the traditional Italian tiramisu recipe is the addition of Marsala wine.
• Stir in some citrus: For a little added zing, stir in 1 tablespoon of fresh lemon zest into the mascarpone cream mixture.
• Champion some chocolate: Give a little nod to the original by adding freshly shaved white chocolate alongside the dusting of matcha powder on top of the tiramisu just before serving.

How to Store Matcha Tiramisu

Leftover matcha tiramisu should be stored in an airtight container in the refrigerator.

How long does matcha tiramisu last?

Matcha tiramisu can be stored in the refrigerator for up to five days. However, it will get soggier with time, so it is best eaten within a few days of making it.

Can you freeze matcha tiramisu?

You can freeze matcha tiramisu, although it definitely tastes best when it’s freshly made. If you plan to freeze the entire tiramisu, prepare it in a freezer-safe container that has an airtight lid. You can freeze the tiramisu for up to three months.

Before serving, allow the matcha tiramisu to thaw overnight in the refrigerator. You can also freeze individual portions; wrap them tightly in storage wrap and then transfer them to a freezer-safe container.

Matcha Tiramisu Tips

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How do you prevent soggy matcha tiramisu?

The key is to quickly dip the ladyfingers in the matcha mixture, rather than allow them to soak in it. Anything more than a few seconds on each side will result in mushy ladyfingers and a textureless tiramisu.

How can you heat eggs for food safety without cooking them?

If you’re nervous about using raw eggs in this recipe, you can cook them to a safe temperature before adding them to the mascarpone cream. To do so, whisk together the egg yolks and granulated sugar in a heat-proof bowl. Place the bowl over a double boiler and whisk continuously until the mixture thickens and the temperature reaches 160 degrees. Whisk in the room temperature mascarpone cheese and proceed with the recipe as written.

What else can you do with matcha?

As this recipe proves, you can do a lot more with matcha than just make lattes. Matcha can also be a delicious (and nutritious) addition to your favorite smoothie, pancake or muffin recipe. Or try one of our other delicious dessert recipes that feature matcha, such as matcha cake, matcha bark or matcha cheesecake.