Matcha Tiramisu

Enjoy the fusion of two cultures with matcha tiramisu! This dessert joins the classic Italian classic with the tasty, earthy flavors of matcha

Some desserts feel calm, creamy, and a little special without needing the oven, and matcha tiramisu is exactly that kind of treat. It has soft layers of matcha-soaked ladyfingers, smooth mascarpone cream, and a gentle earthy flavour that feels rich but not too heavy. I first played with this idea when I wanted a no-bake dessert that still felt elegant enough for a dinner table. After a few tests, I found the trick was getting the matcha strong enough to shine, but not so strong that it turned bitter. It reminded me of the way we balance tea drinks at TuCha, where the flavour has to feel clear, creamy, and smooth. This is one of those desserts that feels fancy, but still easy enough for a slow weekend.

What is matcha tiramisu?

Matcha tiramisu is a dessert that combines the traditional Italian tiramisu with the addition of matcha powder, which is a finely ground green tea powder.

Typically, it involves layering ladyfinger cookies soaked in espresso or a coffee liqueur with a creamy mixture made from mascarpone cheese, sugar, and whipped cream. In matcha tiramisu, matcha powder is added to the creamy mixture, giving it a distinctive green color and a subtle, earthy flavor. The dessert is then chilled to allow the flavors to meld together before serving.

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Ingredients

• Matcha Powder: This is the star ingredient that gives matcha tiramisu its distinctive green color and earthy flavor. It adds a unique taste profile and visual appeal to the dessert.
• Granulated Sugar: Sugar adds sweetness to the dessert, balancing the bitter notes of the matcha powder and enhancing the overall flavor.

• Rum: Rum is often used to soak the ladyfinger cookies in traditional tiramisu recipes. It adds a subtle boozy flavor to the dessert and helps moisten the cookies.
• Mascarpone Cheese: Mascarpone cheese is a creamy and rich cheese that forms the base of the filling in tiramisu. It adds a luxurious texture and a subtle tangy flavor to the dessert.

• Heavy Cream: Heavy cream is whipped and folded into the mascarpone cheese mixture to create a light and fluffy texture. It adds richness and helps create the creamy consistency of the filling.
• Ladyfingers: Ladyfinger cookies serve as the base or “sponge” of the dessert. They are soaked in a liquid (such as rum or a matcha-infused liquid) to soften them and add moisture. The ladyfingers provide structure to the dessert and absorb the flavors of the other ingredients.

What kind of matcha powder should I use?

When considering which matcha powder to use for your matcha tiramisu recipe, it’s crucial to prioritize quality to ensure the best flavor and appearance. Here are some key factors to keep in mind when selecting your matcha powder:

1. Grade: Matcha powder comes in various grades, with ceremonial grade being the highest quality and culinary grade being suitable for cooking and baking purposes. For matcha tiramisu, culinary grade matcha powder is generally sufficient and more budget-friendly.
2. Color: Opt for matcha powder with a vibrant green hue, as this indicates freshness and superior quality. Avoid powders that appear dull or brownish, as they may be stale or of lower quality.

3. Origin: Matcha powder sourced from Japan, particularly from regions like Uji or Nishio, is renowned for its exceptional flavor and quality. Look for products labeled as “Japanese matcha” to ensure authenticity.
4. Texture: High-quality matcha powder should have a fine, smooth texture without any clumps or grittiness. It should easily dissolve when mixed with liquid, ensuring a smooth and creamy texture in your tiramisu.

By considering these factors and experimenting with different brands, you can find the perfect matcha powder to elevate this matcha tiramisu recipe.

Optional – My Favourite Extras That Add a Little Magic

• Vanilla extract
  A small splash makes the cream taste softer and more like a matcha latte.
• White chocolate curls
  These add a creamy finish and look lovely on top.
• Fresh strawberries
  Strawberries bring colour and a sweet, fresh bite.
• Yuzu zest
  A little zest brightens the matcha and keeps the dessert light.
• Black sesame powder
  This adds a nutty flavour and a soft Asian dessert twist.
• Hojicha powder
  Use a little for a roasted tea note that tastes warm and cosy.
• Kinako powder
  A light dusting adds a soft roasted soybean flavour that pairs well with matcha.

My favourite extra tip: Add delicate toppings right before serving. The tiramisu looks fresher, and the matcha dusting stays bright.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Rum can be skipped
  Leave it out for an alcohol-free matcha tiramisu.
• Rum can be swapped with vanilla extract
  Vanilla keeps the flavour soft and simple.
• Ladyfingers can be swapped with sponge cake
  Use a slightly dry sponge so it does not turn mushy after soaking.
• Regular ladyfingers can be swapped with gluten-free ladyfingers
  This is the easiest way to make a gluten-free version.
• Sugar can be reduced
  Try 120g to 150g sugar in the cream if you prefer a less sweet dessert.
• Heavy cream can be partly swapped with a lighter cream
  The texture may be softer, but it can work if you want a less rich filling.
• Matcha can be partly swapped with hojicha
  This gives a warmer roasted tea flavour and a softer green tea note.

My swap tip: Do not remove all the sugar on the first try. Matcha needs some sweetness to keep it smooth, not harsh.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Comparison – How This Recipe Stacks Up Against Other Desserts

How To Make Matcha Tiramisu

• Sift the matcha powder into a medium shallow bowl.
• Add the sugar and mix until combined.
• Slowly pour in 1/2 cup boiling water.
• Whisk until smooth.
• Add the remaining water and whisk again.
• Pour the matcha soak through a sieve.
• Set aside to cool to room temperature.
• Add the matcha powder, sugar, and mascarpone cheese to the bowl of a stand mixer.
• Whisk until just combined.
• Add the rum and whisk until mixed through.
• In another bowl, whip the heavy cream until stiff peaks form.
• Add the whipped cream to the mascarpone mixture.
• Fold gently until just combined.
• Keep the mascarpone cream in the fridge until ready to assemble.
• Prepare a medium rectangular baking dish, about 30cm x 19cm or 11 x 7.5 inches.
• Spread a thin layer of mascarpone cream over the base.
• Quickly dip the ladyfingers into the cooled matcha soak.
• Line the dipped ladyfingers across the base of the dish.
• Spread a layer of mascarpone cream over the ladyfingers.
• Add another layer of matcha-soaked ladyfingers.
• Top with the remaining mascarpone cream.
• Smooth the top.
• Cover with cling wrap.
• Chill overnight, or for at least 4 hours.
• Dust with matcha powder right before serving.
• Slice and enjoy cold.

Tips – My Personal Tricks for a Professional-Looking Result

Make A Smooth Matcha Paste First

Add a small splash of hot water to the sifted matcha and whisk it into a paste before adding the rest of the water. This helps the matcha dissolve instead of floating around in little green specks.

At TuCha, we do this with matcha drinks too. Smooth matcha first, pretty drink or dessert later.

Cool The Matcha Soak Before Dipping

The matcha soak should be at room temperature before you dip the ladyfingers. If it is too warm, the biscuits can soften too fast and the cream can lose its shape.

Cool soak, calm layers. That is the tiramisu mood.

Dip The Ladyfingers Quickly

Ladyfingers only need a quick dip on each side. If they sit in the matcha soak too long, they will turn mushy once the tiramisu chills.

You want soft layers, not matcha pudding with biscuit memories.

Keep The Mascarpone Soft, Not Warm

Mascarpone should be soft enough to mix, but not warm or runny. If it gets too warm, the cream can lose structure.

I learned on Zumbo’s that creamy desserts still need backbone. Soft does not mean sloppy.

Fold The Cream Gently

Whip the cream until it holds firm peaks, then fold it into the mascarpone mixture gently. This keeps the filling light, thick, and easy to spread.

Think fluffy cloud, not gym workout.

Chill Overnight For The Cleanest Slices

Four hours works, but overnight is better. The layers settle, the ladyfingers soften, and the cream firms up.

This is a very helpful dessert when you want to make something ahead and not panic before guests arrive.

Dust Matcha Right Before Serving

Matcha can darken and taste more bitter if it sits on a moist surface for too long. Dust the top right before serving for the brightest colour and freshest flavour.

A little matcha dusting is elegant. A heavy green blanket can taste a bit bossy.

Reduce Sugar Slowly

You can reduce the sugar, but matcha needs some sweetness to feel smooth. If you cut too much at once, the dessert can taste bitter or flat.

Start with 120g to 150g in the cream before going lower. Let the matcha stay elegant, not angry.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Mini Matcha Tiramisu Cups

Layer the matcha-soaked ladyfingers and cream in small cups or jars. This makes the dessert easy to serve and perfect for parties.

No slicing, no stress, just cute little matcha moments.

Strawberry Matcha Tiramisu

Add sliced strawberries between the layers or serve them on top just before eating. The fresh fruit balances the earthy matcha and makes the layers look extra pretty.

Matcha and strawberry always feels fresh, soft, and very dessert-shop friendly.

Yuzu Matcha Tiramisu

Add a little yuzu zest or a small amount of yuzu juice to the cream. It gives the dessert a bright citrus lift without making it too sharp.

This is the version I would make when I want the matcha to feel lighter.

Black Sesame Matcha Tiramisu

Sprinkle a little black sesame powder between the layers or over the top with the matcha. It adds a nutty flavour that works beautifully with the cream.

It feels very Asian dessert shop, which is always my kind of fun.

Hojicha Tiramisu

Swap some of the matcha for hojicha powder. Hojicha has a roasted tea flavour, so the dessert tastes warmer and less grassy.

This is the cosy tea-shop cousin of matcha tiramisu.

Matcha Latte Tiramisu

Add vanilla to the mascarpone cream and keep the matcha soak slightly softer. It gives the dessert a creamy matcha latte feel.

This one is gentle, smooth, and very café-friendly.

White Chocolate Matcha Tiramisu

Fold finely grated white chocolate into the cream or add white chocolate curls on top. The sweetness rounds out the matcha and makes the dessert feel a little more lush.

Use a light hand so the matcha still gets its main character moment.

Lighter Yoghurt Matcha-Misu

Fold a small amount of thick Greek yoghurt into the cream for a tangier finish. It makes the dessert feel lighter and a little fresher.

I would not replace all the mascarpone with yoghurt. You still need that creamy body.

Serving Suggestions – How I Like to Present These for Maximum Wow

Serve It Cold From The Fridge

Matcha tiramisu tastes best cold. The cream sets, the ladyfingers soften, and the layers slice more neatly.

Let the fridge do the work. She is part of the recipe.

Dust The Top On Camera

Use a fine sieve and dust a thin layer of matcha over the top right before serving. It keeps the colour bright and gives that clean café finish.

For a little video moment, dust it on camera and watch the green top settle into the cream.

Slice With A Clean Sharp Knife

For neat layers, slice the tiramisu cold and wipe the knife between cuts. It keeps the cream from dragging through the matcha top.

Clean slices always make dessert feel a little more polished.

Serve In Mini Cups For Parties

Mini cups are perfect if you want a tidy dessert table. They are easy to carry, easy to photograph, and no one has to fight over the corner piece.

Very cute. Very practical. My favourite combo.

Pair With A Hojicha Latte

Hojicha has a roasted, cosy flavour that balances the earthy matcha. It makes the whole dessert feel calm and not too sweet.

This pairing feels like a quiet tea break in dessert form.

Add Strawberries For Colour

Fresh strawberries add a bright red pop against the green matcha. They also bring a light sweetness that works well with the creamy layers.

Add them close to serving so they stay fresh and glossy.

Finish With White Chocolate Curls

White chocolate curls make the top look soft and pretty. They also add a creamy sweetness that balances the matcha dusting.

It is a simple finish, but it looks like you planned the whole dessert table around it.

Serve As A TuCha-Style Dessert Box

Layer small portions into clear cups and add a little strawberry, white chocolate, or black sesame on top. It gives the dessert that cute grab-and-go café feel.

This is the kind of format I love for parties because it looks polished but feels relaxed.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Dipping The Ladyfingers Too Long

Ladyfingers absorb liquid very quickly. If you leave them in the matcha soak too long, the tiramisu can turn soggy.

A quick dip is enough. They will keep softening as the dessert chills.

Using Hot Matcha Soak

Warm soak can make the biscuits collapse and soften the cream too much. Let the soak cool before assembly.

Tiramisu likes chill energy from the start.

Overmixing The Mascarpone

Mascarpone can turn grainy if it is overmixed. Mix only until smooth, then fold gently.

Once it looks creamy, stop. Sometimes the best move in pastry is doing less.

Not Chilling Long Enough

The tiramisu needs at least 4 hours to set, but overnight is better. If you slice it too early, the layers may slide around.

It is worth the wait. The fridge turns it from layered cream into tiramisu.

Dusting Matcha Too Early

Matcha powder can absorb moisture and turn dark on top. It can also taste more bitter if the layer is too thick.

Dust right before serving for the best colour and flavour.

Using Stale Matcha

Old matcha can taste dull, bitter, or a bit muddy. Fresh matcha should look bright green and smell clean and grassy.

If the matcha smells tired, the tiramisu will taste tired too.

Removing Too Much Sugar At Once

You can reduce the sugar, but matcha needs some sweetness to balance its earthy notes. If you remove too much, the dessert can taste flat or bitter.

Start with a smaller reduction first. Let the matcha stay elegant, not angry.

Leaving The Tiramisu Uncovered In The Fridge

Mascarpone cream can pick up fridge smells. Cover the dish well while it chills.

No one wants matcha tiramisu with a mystery fridge perfume.

Matcha Tiramisu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Enjoy the fusion of two cultures with matcha tiramisu! This dessert joins the classic Italian classic with the tasty, earthy flavors of matcha

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Total Time: 45 minutes
• Yield: 8 large slices 1x
• Category: Cake
• Method: Easy
• Cuisine: Asian Fusion

Ingredients

Units MUS Scale 1x2x3x

Matcha Soak

• 3 tbsp Matcha powder
• 2 tbsp Granulated sugar
• 480ml Boiling water (2 cups)

Mascarpone Cream

• 2 tbsp Matcha powder
• 200g Granulated sugar (1 cup)
• 1 tbsp Rum
• 500g Mascarpone Cheese (18 oz)
• 480ml Heavy cream (2 cups)

Assembly

• 30 ladyfingers
• Matcha powder for dusting

Cook Mode Prevent your screen from going dark

Instructions

Matcha Soak

1. Sift the matcha into a medium-sized shallow bowl
2. Add the sugar and mix until combined
3. Slowly pour 1/2 cup of boiling water, and whisk until smooth and completely combined
4. Add the remaining water whisk until combined
5. Pour through a sieve and set aside to cool to room temperature

Mascarpone Cream

1. Combine the matcha, sugar and mascarpone cream in the bowl of a stand mixer fitted with a whisk or in a large mixing bowl with an electric mixer, and whisk until just combined
2. Add the rum, and whisk until incorporated
3. In another bowl whip the cream until stiff peaks
4. Add the cream to the mascarpone mixture and fold together until just combined
5. Set aside in the fridge until ready to assemble

Assembly

1. Prepare a medium-sized rectangular baking dish (mine was 30cm x 19cm / 11″ x 7.5″) or a large rectaingular cake pan
2. Spread a thin layer of mascarpone cream over the base of your baking dish
3. Dip the ladyfingers in the matcha soak and line them up along the base of the baking dish, making sure to cover the entire surface
4. Top with a layer of mascarpone cream
5. Place down another layer of soaked ladyfingers and the remaining cream
6. Smooth off the top and cover with cling wrap
7. Place the assembled tiramisu in the fridge to chill overnight or a minimum of 4 hours
8. Remove the chilled tiramisu from the fridge and dust it with matcha powder
9. Slice and enjoy!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

See Full Bio