Matcha tiramisu is a decadent Asian-inspired twist on the classic Italian tiramisu dessert. Matcha tea tiramisu is made with layers of matcha tea soaked ladyfingers layered with a light and creamy mascarpone filling. This green tea tiramisu is the perfect easy to make and refreshing no bake dessert.
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Why Should You Make This Recipe
My favorite dessert is tiramisu. So much so that I have several tiramisu inspired recipes on the blog. My Pumpkin Tiramisu, Tiramisu Brownies, Oreo Tiramisu, Tiramisu Cookies, Tiramisu Ice Cream and Tiramisu Cheesecake all re-imagine this classic Italian dessert in fun ways. This matcha tea tiramisu dessert takes all the classic flavor elements of a rich and creamy tiramisu and vibrant green tea and turns it into a wonderful new dessert.
- Layers of rich, vibrant flavors and textures. From rich and creamy mascarpone filling to the matcha tea soaked ladyfingers this, twist on the classic tiramisu is pure delight.
- You love a twist on a classic dessert. The matcha flavored tiramisu takes the classic textures of tiramisu and infuses green tea flavor for the most unique and refreshing tiramisu you’ll ever eat.
- Easy to make. This recipe for green tea tiramisu takes just a few minutes to make. Simply make the matcha tea, whip up the creamy mascarpone filling, assemble and let the fridge to the rest. It’s the perfect make ahead dessert.
Ingredients
This rich and creamy green tea tiramisu dessert requires only a handful of ingredients to make and you probably already have them in your pantry and fridge.
Gather brewed matcha powder, hot water, ladyfingers, mascarpone, heavy cream, powered sugar and vanilla extract.
Substitutions
Here are my recommended substitutions to make this matcha tiramisu cake recipe if you need them.
- Matcha Powder: In order to get the most vibrant green color and green tea taste, use a ceremonial grade green tea.
- Heavy Cream: This is combined with the mascarpone to cerate a creamy, rich and light filling that’s similar to a traditional mascarpone filling in a classic tiramisu.
- Powdered Sugar: Maple sugar is a wonderful refined sugar free alternative.
- Mascarpone Cheese: This is a classic ingredient in tiramisu. There is no other substitute for mascarpone.
- Vanilla Extract: This provides a lovely background flavor for the other flavors of the tiramisu matcha dessert. Omit if you don’t have this ingredient.
- Savoiardi Ladyfinger Cookies: This is the ladyfinger cookie used to make classic tiramisu. If you prefer to use something less traditional, feel free to use Nilla wafers or graham crackers. Follow the rest of the recipe as written.
Variations
Matcha Tiramisu Trifles (Mini Cups): Make this matcha tea tiramisu in individual cups or one large trifle by preparing the recipe components as listed in the recipe. Instead of assembling the tiramisu in a pan use (4 ) 6 - 8 oz. glasses to layer the matcha dipped ladyfingers and mascarpone filling. Cover the cups with plastic wrap, chill the matcha tiramisu trifle(s) in the fridge for at 4 -6 hours, top with a dusting of matcha powder and enjoy.
How To Make
Learn how to make matcha tiramisu in a few easy steps.
- Prepare the matcha tea according to the package or tea container directions or whisk the matcha powder with hot water until frothy. This takes about 30 - 60 seconds of whisking. Once the matcha tea is made, whisk 2 tablespoons (25 g) sugar into the matcha and pour into a bowl which will be used to dip the ladyfingers cookies in.
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ½ cup (60 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the mascarpone filling. Switch to a paddle attachment. Cream the mascarpone cheese smooth across the bowl. Go low speed and very slow to ensure the mascarpone doesn’t split. Once the mascarpone is smooth, mix the remaining ½ cup (60 g) powdered sugar and vanilla extract into the mascarpone. Mix the sugar and vanilla extract into the mascarpone on the lowest speed until combined. Gently fold in the whipped cream into the mascarpone filling until just combined. Do this part by hand to prevent over-whipping the mixture.
3. Assemble the matcha tiramisu. Use an 8 x 8 (20 cm) pan to assemble the tiramisu. Quickly dip one ladyfinger at a time into the prepared matcha tea. Layer them on the bottom of the pan. Continue until the there is a single layer of matcha tea dipped ladyfingers across the pan. Evenly top the ladyfingers with the creamy mascarpone cream. Repeat layering the lady fingers and mascarpone filling 1 more time, ending with the mascarpone.
4. Loosely cover the tiramisu matcha tea dessert with plastic wrap and transfer to the fridge to chill and set for 4 - 6 hours. The tiramisu matcha tea dessert can stay in the fridge up to 1 day before serving. When it’s time to serve, carefully remove the prepared tiramisu from the fridge, dust with more matcha powder, slice and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the matcha tiramisu up to 1 day in advance or the night before. This matcha dessert needs some chill time so it’s perfect for making ahead of time. Wait to top the dessert with a dusting of matcha powder until right before serving.
- Store: Keep this matcha tiramisu dessert covered in the fridge for up to 3 days.
- Freeze: Fully prepare the matcha tiramisu. Fully wrap the entire dish with plastic wrap. Top the plastic with foil on the open side of the dish. Transfer the tiramisu to the freezer to store for up to 2 months.
- Thaw: Transfer the tiramisu to the fridge to thaw overnight. This is the recommended way to thaw the tiramisu.
M’s Expert Tips
- Use ceremonial grade match powder. To get the most vibrant color and flavor, it’s important to use a matcha powder that is ceremonial grade.
- Bring the mascarpone and heavy cream to room temperature. For the best results and to lessen the possibility of the mascarpone splitting, make sure the mascarpone and heavy cream are the same temperature. Additionally, if the mascarpone seems watery, make sure to drain the excess water from the top before mixing.
- Helpful tip. If the mascarpone is too cold to easily cream into a smooth even texture after sitting out for 1 hour, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the mascarpone on low. The heat from the towel will soften the cheese while it’s mixing. Remove the towel from the bottom of the bowl as soon as the cheese is smooth.
- Go low and slow. Mix the mascarpone at the lowest speed and just until it is smooth. This is not an issue when whipping the heavy cream. However, it is important to keep an eye on the heavy cream as it’s mixing once you start to see some soft peaks forming while the cream is mixing.
- Fully coat the ladyfingers. Make sure to fully dip both sides of the ladyfinger cookies in the matcha tea. They don’t need to soak in the green tea, but make sure to fully coat the cookie before layering onto the mascarpone filling.
- Make sure to chill the tiramisu green tea dessert for at least 6 hours. The dessert needs time to chill, soften and for the flavors to meld together.
FAQs
This green tea tiramisu dessert is inspired by classic tiramisu, with an Asian-inspired, matcha flavor twist. The ladyfingers and creamy mascarpone anchor the elements of classic tiramisu. Matcha tea replaces the espresso to give this tiramisu dessert a fresh flavor twist you will love.
Once mascarpone has curdled or split, there are a couple of things that can be done to try and fix it. Gently warm the mixture over a double boiler or in the microwave in 30 second increments. Whip the mixture incrementally (after each round of heating or every 30 - 60 seconds) until the mixture becomes smooth again. Allow the mixture to fully cool and then try re-whipping the mixture. If the mixture is too curdled, it is probably best to make the mixture again.
To make this matcha dessert bigger, use a 9 x13 dish and double the recipe.
Yes, it is important to allow the tea soaked ladyfingers and mascarpone layer to set and for the flavors to fully develop. The minimum chilling time is 6 hours, but the dessert can set up to overnight.
Other Matcha Recipes to Try
If you try this Matcha Tiramisu recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Matcha Tiramisu Recipe
Equipment
- 1 stand mixer with paddle attachment and whisk attachment or electric hand mixer with beaters
- 1 heat safe bowl
- 1 small whisk
- 1 8x8 (20 cm) dish
Ingredients
- 1 cup (240 ml) very hot water
- 1 tablespoon matcha tea powder
- 2 tablespoons (25 g) sugar
- 1½ cups (360 ml) cold heavy cream
- 1 cup (120 g) powdered sugar, divided
- 8 oz. (226 g) mascarpone cheese
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder for topping
Instructions
- Prepare the matcha tea according to the package or tea container directions or whisk the matcha powder with hot water until frothy. This takes about 30 - 60 seconds of whisking. Once the matcha tea is made, whisk 2 tablespoons (25 g) sugar into the matcha and pour into a bowl which will be used to dip the ladyfingers cookies in.1 cup (240 ml) very hot water, 1 tablespoon matcha tea powder, 2 tablespoons (25 g) sugar
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ½ cup (60 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the mascarpone filling. Switch to a paddle attachment.1½ cups (360 ml) cold heavy cream, 1 cup (120 g) powdered sugar, divided
- Cream the mascarpone cheese smooth across the bowl. Go low speed and very slow to ensure the mascarpone doesn’t split. Once the mascarpone is smooth, mix the remaining ½ cup (60 g) powdered sugar and vanilla extract into the mascarpone. Mix the sugar and vanilla extract into the mascarpone on the lowest speed until combined. Gently fold in the whipped cream into the mascarpone filling until just combined. Do this part by hand to prevent over-whipping the mixture.8 oz. (226 g) mascarpone cheese, 1 teaspoon vanilla extract
- Assemble the matcha tiramisu. Use an 8 x 8 (20 cm) pan to assemble the tiramisu. Quickly dip one ladyfinger at a time into the prepared matcha tea. Layer them on the bottom of the pan. Continue until the there is a single layer of matcha tea dipped ladyfingers across the pan. Evenly top the ladyfingers with the creamy mascarpone cream. Repeat layering the lady fingers and mascarpone filling 1 more time, ending with the mascarpone.
- Loosely cover the tiramisu matcha tea dessert with plastic wrap and transfer to the fridge to chill and set for 4 - 6 hours. The tiramisu matcha tea dessert can stay in the fridge up to 1 day before serving. When it’s time to serve, carefully remove the prepared tiramisu from the fridge, dust with more matcha powder, slice and enjoy.1 tablespoon matcha powder for topping
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