Matcha Tiramisu Recipe
A no-bake matcha tiramisu with soaked ladyfingers and layers of matcha-infused mascarpone cream, finished with a dusting of matcha on top.
Equipment
- Mixing bowls
- whisk or hand mixer
- rectangular dish
- Fine sieve (optional)
Ingredients
For the matcha soak :
- 1½ cups hot water slightly cooled
- 2 tbsp matcha powder
- 2 tbsp sugar optional
For the mascarpone cream :
- 4 large egg yolks
- ½ cup sugar
- 16 oz 450g mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
Structure :
- 24 ladyfinger cookies (savoiardi)
For dusting :
- 2–3 tbsp matcha powder
- White chocolate shavings optional
Instructions
- Make the matcha soak and mascarpone baseWhisk the matcha powder into the hot water until fully dissolved and smooth, with no lumps remaining.In a separate bowl, whisk the egg yolks and sugar until pale and slightly thick, then fold in the mascarpone cheese until smooth.
- Whip the cream and prepare the cookiesWhip the heavy cream to soft peaks, then fold it gently into the mascarpone mixture until light and fully combined.Quickly dip each ladyfinger into the matcha soak, just long enough to absorb color and flavor without turning soggy.
- Layer, chill, and dustArrange the dipped ladyfingers in a single layer in a rectangular dish, then spread half the mascarpone cream evenly over them. Repeat with a second layer of ladyfingers and the remaining cream.Cover and chill for at least 4 hours, then dust generously with matcha powder just before slicing and serving.
Notes
- Use culinary-grade matcha for the best color and flavor.
- Dip the ladyfingers quickly, just a second or two per side.
- Whip the cream to soft peaks only, not stiff, so it folds smoothly.
- Chill overnight if possible for the best texture.
- Sift the matcha topping right before serving so the color stays bright.