Matcha Tiramisu

This matcha tiramisu takes the classic Italian dessert and swaps the usual espresso for the earthy, slightly bitter depth of matcha — layered between tea-soaked ladyfingers and a rich mascarpone custard. It’s alcohol-free, which makes it easy to share with the whole family, and comes together with about 30 minutes of active prep before it chills into something creamy and elegant. A small square goes a long way, especially alongside your morning coffee.

Homemade Matcha Tiramisu

Ingredients

Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.

Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs.

Gently spread the mascarpone cheese until it softens.

Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard.

Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.

Add the whipped cream to the custard as you continuously fold them together until uniformly constant and smooth.

One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

First layer: Using approx ~12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.

Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.

Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. Cover and refrigerate for 8 hours.

Dusting with matcha powder.

Place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard.

Serve and enjoy!

Recent Posts

Please follow Facebook, Instagram,  Twitter , Pinterest , or subscribe to my YouTube channel.

Share on social media.

• Share on Facebook
• Share on Twitter
• Share on Pinterest

Recipe FAQs

Is it safe to eat since the eggs aren’t fully cooked? The yolks here are warmed with hot milk rather than cooked to a set custard, so they’re not fully heated the way a stovetop curd would be. If that’s a concern for you or the people you’re serving (very young kids, pregnant, elderly, or immunocompromised guests), consider using pasteurized eggs, which are treated to reduce that risk while behaving the same in the recipe.

What can I use instead of ladyfingers? Ladyfingers are traditional for their light, sponge-like texture that soaks up the tea without falling apart. A thin sponge cake cut into strips is the closest substitute if you can’t find them.

Can I make this ahead for a gathering? Yes — this actually benefits from sitting overnight, which is already built into the 8-hour refrigeration step. It holds well for up to 3 days, making it a good make-ahead option.

Does the matcha quality matter? Yes, more than in most recipes — since matcha is front and center here, a culinary-grade or higher matcha will give a smoother, less bitter flavor than a lower-grade powder.

More Dessert Recipes