Matcha Tiramisu 抹茶ティラミス

3 days ago 12

A glass dish filled with green matcha tiramisu, showing a scoop taken out to reveal creamy layers beneath a dusting of matcha powder. A spoon is about to scoop more from the dessert.

Recipe Highlights

Tiramisu is one of Mr. JOC’s top three favorite desserts, and he’s been asking me to make it for years. We both love matcha, so I gave this elegant dessert a Japanese spin.

As it chills, the dry ladyfingers soak up the matcha and soften. By the next day, each bite turns tender and fluffy—almost like sponge cake.

Here’s why I keep coming back to this Matcha Tiramisu recipe:

Icebox dessert that’s make-ahead friendly
Airy mascarpone cream with real matcha flavor
Eggs cooked to a safe temperature
A vibrant green centerpiece for celebrations

If you love matcha desserts, try my Matcha Basque Cheesecake, Matcha Brownies, and Matcha Ice Cream next!

Table of Contents

A glass dish filled with matcha tiramisu, topped with a smooth layer of vibrant green matcha powder, sits on a dark surface next to a blue patterned cup of coffee, gold fork and spoon, and a black plate.

What is Matcha Tiramisu?

Matcha Tiramisu (抹茶ティラミス)—or “matchamisu”—is a modern Japanese-inspired twist on the classic Italian no-bake dessert. Traditional tiramisu layers espresso-soaked ladyfingers and mascarpone cream, finished with a dusting of cocoa.

My version simply swaps the espresso and cocoa for matcha, bringing that same bitter contrast to the sweet cream.

Ingredients for Matcha Tiramisu

Mascarpone cheese
Ladyfingers (savoiardi) – light, dry, finger-shaped sponge biscuits
Matcha – Ceremonial grade gives the most vibrant color; a higher-quality culinary grade works too
Heavy whipping cream
Egg yolks
Marsala wine – or substitute dark rum or brandy
Sugar
Hot water

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Matcha Tiramisu

Cook and cool the egg mixture. Whisk the egg yolks, Marsala, and sugar in a mixing bowl set over a double boiler. Beat until the mixture reaches 160°F (71°C), then cool in an ice bath for 1 minute.

Fold in the mascarpone. Soften the mascarpone, then fold in the cooled egg mixture until smooth.

Make the cream. Beat the heavy cream to firm (medium) peaks. Fold it into the mascarpone mixture until just combined.

Soak and layer. Whisk the matcha and hot water together. Dip each ladyfinger briefly in the mixture, arrange in an even layer in your dish, and spread half the cream on top. Repeat for a second layer.

Chill and serve. Cover with plastic wrap and refrigerate for at least 4 hours. Dust with matcha right before serving.

A close-up of an electric hand mixer blending a creamy yellow batter in a glass bowl, creating smooth, thick swirls for matcha tiramisu.

A hand uses a red spatula to fold a creamy yellow mixture into a white mixture in a glass bowl on a wooden surface, preparing layers for matcha tiramisu.

A glass dish filled with creamy matcha tiramisu topped with a layer of green matcha powder. Nearby are a gold fork and spoon on a black plate, and a cup of coffee in a blue and white teacup.

A close-up of a spoon lifting a creamy matcha tiramisu dessert from a glass dish, with a generous dusting of green matcha powder on top.

Variations

This recipe is flexible—here are some ideas to get you started.

Build three layers. For more cake texture and less cream, use 36 ladyfingers with the same amount of cream.

Serve individual portions. Divide into eight 180 ml (6 fl oz) individual containers. Cut the ladyfingers to fit.

Adjust the alcohol. I add Marsala for its warm kick. Swap in dark rum or brandy, or leave it out entirely.

Try hojicha. Swap matcha for hojicha (roasted green tea powder) for a toasty hojichamisu.

What to Serve with Matcha Tiramisu

Pour one of these to round out the dessert course:

Strawberry Matcha Latte – The berry sweetness plays off the creamy matcha layers beautifully.
Hojicha Latte – Roasty and toasty, it balances the richness of the mascarpone cream.

Two tall glasses filled with layers of crushed strawberries, milk, and ice are shown as a hand pours a stream of vibrant green matcha into one glass. The drinks sit on a wooden tray with a decorative background.

White cups containing Hojicha Latte topped with roasted green tea powder.

Storage Tips

To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dessert.

FAQ

Are the eggs safe to eat?

Yes. I cook the egg yolks to 160°F (71°C) over a double boiler, which pasteurizes them. Use an instant-read thermometer to hit the mark without scrambling them. Save the leftover egg whites for another recipe.

What kind of matcha should I use?

Choose ceremonial or higher-grade culinary grade from a brand you trust. Cheap matcha looks dull and tastes bitter. Matcha fades quickly, so buy a small amount and use it within a few weeks of opening.

Can I make it ahead?

Yes—and I recommend it. The tiramisu needs at least 4 hours to chill, and overnight is even better. The flavors settle and the layers firm up beautifully.

Why is my mascarpone cream grainy?

That usually means it was overmixed. Fold only until the streaks disappear, then stop.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Matcha Tiramisu

Prep: 50 minutes

Cook: 10 minutes

chilling time: 4 hours

Total: 1 hour

1½ cups heavy (whipping) cream (chilled)
8 oz mascarpone cheese (at room temperature)
3 large egg yolks (about 19 g each; at room temperature)
2 Tbsp marsala wine (see Notes)
⅓ cup sugar (divided)

Before You Start

Gather all the ingredients. See the Notes below for additional equipment. This recipe requires a chilling time of 4 hours, preferably overnight.
Prepare the double boiler: Add 2 inches of water to the saucepan. Set the mixing bowl on top—the bottom should not touch the water. Bring to a simmer over medium heat, then reduce to low. Keep the thermometer nearby.
Prepare the ice bath: Fill a large bowl with water and ice. Set the medium mixing bowl on top to check that it nests inside.

To Cook the Egg Mixture

Add 3 large egg yolks, 2 Tbsp marsala wine, and 3 Tbsp sugar to the medium mixing bowl.
Whisk with a handheld electric mixer on medium speed (Speed 3) until just combined.
Set this bowl on the double boiler.
Beat the egg mixture constantly at medium speed (Speed 3) and cook until it registers 160ºF (71ºC), about 10 minutes.
The egg mixture will increase in volume, become lighter in texture, and turn pale yellow as it cooks.
Nami's Tip: Egg yolks are safe to consume at 160ºF (71ºC), but they can start to solidify if the temperature goes higher. Use an instant-read thermometer and pull the bowl off the heat as soon as it hits temperature.
When the egg mixture reaches 160ºF (71ºC), immediately remove the bowl from the double boiler and set it in the ice bath for 1 minute to stop the cooking.

To Make the Mascarpone Cream

Put 8 oz mascarpone cheese in a large bowl and mash it with a silicone spatula until softened. Add the cooled egg mixture and stir to combine.
Note: Some egg yolk may solidify on the sides of the bowl during the double boiler step. Do not scrape it into the mascarpone mixture.
Fold the egg and mascarpone together with the silicone spatula until just smooth. Do not overmix—it will make the texture grainy.
For the whipped cream, beat 1½ cups heavy (whipping) cream in a large dry bowl (you can reuse the ice bath bowl) until foamy. Gradually add the remaining sugar while beating.
Beat until firm peaks (also known as medium peaks) form.
Nami's Tip: A firm peak holds its shape when you lift the whisk, but the tip folds back on itself—soft and spreadable, but not runny.
Fold the whipped cream into the mascarpone mixture with the silicone spatula until smooth and uniform.

To Assemble

In a small bowl, whisk 1½ Tbsp matcha (ceremonial or culinary grade) into ½ cup hot water until smooth. Pour the mixture into a shallow dish wide enough to fit a ladyfinger.
Dip one of 24 ladyfingersinto the matcha mixture for 1–2 seconds per side, until soaked but not soggy.
Place it in the bottom of an 8 x 8-inch (20 x 20 cm) baking dish. Repeat to make 2 rows of 6 for the first layer.
Nami's Tip: You can also assemble the tiramisu in 8 individual serving dishes (180 ml each).
Spread half of the mascarpone cream evenly over the ladyfingers. Smooth the surface with silicone spatula or a pastry scraper.
Dip the remaining ladyfingers the same way and arrange them in a second layer over the cream.
Top with the remaining mascarpone cream and smooth the surface.
Place a sheet of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.

To Serve

Remove the plastic wrap. Using a fine-mesh sieve, dust 2 Tbsp matcha (ceremonial or culinary grade) evenly over the top just before serving.

To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing tiramisu.

Additional equipment

1 medium saucepan for double boiler
1 medium heatproof mixing bowl for double boiler
1 large bowl for ice bath

Variations

Build three layers. For more cake texture and less cream, use 36 ladyfingers with the same amount of cream.
Serve individual portions. Divide into eight 180 ml (6 fl oz) individual containers. Cut the ladyfingers to fit.
Adjust the alcohol. I add Marsala for its warm kick. Swap in dark rum or brandy, or leave it out entirely.
Try hojicha. Swap matcha for roasted green tea powder for a toasty hojichamisu.

Serving: 18×8 baking dish, Calories: 3837kcal, Carbohydrates: 238g, Protein: 87g, Fat: 273g, Saturated Fat: 160g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 56g, Cholesterol: 1918mg, Sodium: 680mg, Potassium: 657mg, Fiber: 3g, Sugar: 63g, Vitamin A: 13338IU, Vitamin C: 2mg, Calcium: 767mg, Iron: 21mg