Matcha Tiramisu
Tested & Approved
by Sophie Lane
If you love the classic Italian dessert but crave something with an earthy, vibrant twist, this matcha tiramisu is about to become your new favorite. Layers of pillowy mascarpone cream and delicate ladyfingers soaked in sweetened matcha come together for a no-bake dessert that's as beautiful as it is delicious.
Published: August 8, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintMatcha Tiramisu
A creamy no-bake matcha tiramisu with layers of mascarpone cream and matcha-soaked ladyfingers, dusted with vibrant green tea powder.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 9 1x
- Method: No-Bake
- Cuisine: Italian-Japanese Fusion
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar, divided
- 1/4 cup water
- 16 oz mascarpone cheese, softened
- 1 cup heavy cream, cold
- 2 tablespoons culinary-grade matcha powder, plus more for dusting
- 1 1/4 cups hot water (not boiling), for the matcha soak
- 1 tablespoon honey
- 24 ladyfinger cookies (savoiardi)
- Pinch of salt
Instructions
- In a small bowl, whisk 1 tablespoon of matcha powder with the hot water and honey until fully dissolved and smooth. Let cool to room temperature.
- In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with 1/2 cup sugar and the 1/4 cup water continuously until thick, pale, and doubled in volume, about 5-7 minutes. Remove from heat and let cool slightly.
- Fold the softened mascarpone into the cooled egg yolk mixture until smooth and lump-free.
- In a separate bowl, whip the heavy cream with the remaining 1/4 cup sugar and a pinch of salt until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
- Quickly dip each ladyfinger into the cooled matcha soak, turning once, and arrange a single layer in the bottom of an 8×8 inch dish.
- Spread half the mascarpone cream evenly over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers and top with the remaining cream, smoothing the surface with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight for best results.
- Just before serving, sift the remaining 1 tablespoon of matcha powder generously over the top. Slice and serve chilled.
Notes
Use culinary-grade matcha for the best flavor and color. For clean slices, dip your knife in hot water and wipe dry between cuts.
Frequently Asked Questions
What makes matcha tiramisu different from traditional tiramisu?
Matcha tiramisu replaces the espresso soak and cocoa dusting of classic tiramisu with sweetened matcha tea and a finishing layer of matcha powder, giving it an earthy, slightly bitter flavor and a striking green color instead of coffee and chocolate notes.
What type of matcha should I use for matcha tiramisu?
Always use culinary-grade matcha powder rather than ceremonial grade. Culinary matcha has a bolder, slightly more bitter flavor that holds up beautifully against the sweetness of the mascarpone cream.
Can I make matcha tiramisu ahead of time?
Yes, matcha tiramisu actually tastes best when made a day in advance. Chilling overnight lets the ladyfingers fully absorb the matcha soak and the flavors meld together.
How long does matcha tiramisu keep in the fridge?
Stored covered in the refrigerator, matcha tiramisu stays fresh for up to 3-4 days, though the ladyfingers will continue to soften the longer it sits.
Can I freeze matcha tiramisu?
Yes, you can freeze matcha tiramisu for up to one month. Thaw it in the refrigerator overnight before serving and dust with fresh matcha powder just before serving.
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