If you love tiramisu and matcha, you’re in for a treat. This Matcha Tea Tiramisu layers soft, green tea-soaked ladyfingers with luscious mascarpone cream for a no-bake dessert that’s fresh, light, and unforgettable. It’s the perfect fusion of Italian indulgence and Japanese flair and it’s easier than you think!
Table of Contents
A No-Bake Matcha Dessert You’ll Crave Again and Again
Why Matcha and Tiramisu Work So Well Together
There’s something magical about matcha and cream. The earthy green tea balances the richness of mascarpone and soft ladyfingers in a way that’s both light and indulgent. Unlike coffee-based tiramisu, this green tea tiramisu doesn’t overwhelm your palate. Instead, it creates a refreshing dessert that still feels luxurious.
Here’s why matcha is a perfect twist:
- It gives a natural green hue that looks elegant.
- It’s mellow and comforting with a slightly bitter edge.
- The tea flavor adds depth without being overpowering, and it’s also praised for its antioxidant-rich profile and calming effects as noted by Healthline.
- It pairs beautifully with whipped cream and vanilla.
What Makes This Recipe Different from the Rest?
Many recipes simply swap coffee for matcha powder. This one goes a step further by steeping matcha in hot water to bring out its smoothest flavor. The result? A matcha mascarpone dessert that’s vibrant, creamy, and far from bland. And you won’t find any raw eggs here. Instead, you get a whipped filling that’s light, safe, and family-friendly.
Recipe
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Matcha Tea Tiramisu (Matchamisu)
- Total Time: 1 hour
- Yield: 1 8×8 baking dish or 8 individual servings 1x
Description
This matcha tea tiramisu blends soaked ladyfingers and whipped mascarpone cream with vibrant matcha flavor. It’s a no-bake Japanese twist on the classic that’s light, elegant, and family-friendly.
Ingredients
- 3 large egg yolks (at room temperature)
- ⅓ cup (65 g) sugar, divided
- 2 Tbsp brewed strong black tea (for richness and aroma)
- 8 oz (225 g) creamy mascarpone, softened
- 1½ cups (360 ml) chilled heavy cream
- ½ cup (120 ml) hot water at 175°F (80°C)
- 1½ Tbsp (9 g) matcha green tea powder
- 24 crisp ladyfingers (or 36 if doing 3 layers)
- 2 Tbsp (6 g) matcha powder, for finishing dusting
Instructions
- Prepare a double boiler with low simmering water.
- Whisk together egg yolks, tea, and 3 Tbsp sugar in a heatproof bowl.
- Set bowl over boiler & whisk until it reaches 160°F (71°C). Then remove and cool in an ice bath.
- In a second bowl, stir mascarpone until it becomes smooth and soft.
- Gently combine the cooled egg mixture with the mascarpone.
- In another bowl, beat chilled cream and remaining sugar until soft peaks hold their shape.
- Fold whipped cream into the marscarpone mixture until uniform.
- Dissolve matcha powder in hot water, stirring until smooth.
- Briefly dip each ladyfinger into the matcha liquid, then place in the base of your dish.
- Spoon half the mascarpone cream on top and spread gently.
- Repeat dipping and layering with the rest of the ladyfingers, then cover with the remaining cream.
- Place plastic wrap directly over the top and refrigerate a minimum of 4 hours to let it firm up.
- Just before serving, sift a layer of matcha over the top for a vibrant finish.
Notes
- Use crisp ladyfingers to prevent sogginess.
- Only dust with matcha right before serving to keep it from becoming dull.
- Adding a third layer of ladyfingers provides extra texture.
- Refrigerate leftovers in an airtight container and enjoy within two days for best flavor and texture.
- Prep Time: 50 minutes
- Chilling Time: 4 hours
- Cook Time: 10 minutes
- Category: No-Bake Dessert
- Method: Chilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 8×8 baking dish
- Calories: 3837 kcal
- Sugar: 63 g
- Sodium: 680 mg
- Fat: 273 g
- Saturated Fat: 160 g
- Unsaturated Fat: 68 g
- Trans Fat: 0 g
- Carbohydrates: 238 g
- Fiber: 3 g
- Protein: 87 g
- Cholesterol: 1918 mg
Customize Your Matchamisu with Flavors That Pop
Add Creative Twists to Make It Your Own
This matcha tea tiramisu is already a showstopper, but the beauty of a no-bake matcha dessert is how easily it adapts. With just a few swaps, you can tailor the flavor, texture, or look to match your mood or the season. Think of it as a blank canvas with layers of creamy matcha mascarpone waiting for your twist.
Here are a few fun ways to customize your green tea tiramisu:
- Drizzle with melted white chocolate for a smooth and elegant finish
- Add orange or lemon zest to the cream to brighten up the flavor
- Use coconut cream in place of heavy cream for a dairy-light alternative
- Sprinkle crushed pistachios between layers for color and crunch
- Make it individual by layering in dessert glasses or jars
- Infuse the tea with a touch of vanilla or mint extract for extra depth
This kind of flexibility is what makes the recipe so repeat-worthy. It’s perfect for creative bakers, weekend hosts, or anyone who loves reinventing classics.
Expert Tips for Best Results Every Time
Even though this dessert is simple, there are a few secrets that elevate it from good to unforgettable. Here’s how to get every layer just right.
- Pick the right matcha: Use culinary-grade matcha that’s vibrant and finely milled. If it tastes bitter or looks dull, it will affect your entire dessert.
- Don’t soak the ladyfingers too long: A 1-second dip is all you need. Longer, and they turn mushy.
- Chill for at least 4 hours: The longer it rests, the better the flavors meld. Overnight is ideal.
- Whip cream until stiff peaks form: Then gently fold it into the mascarpone for that signature airy texture.
- Use clear dishes or glasses: The layers deserve to be seen. The visual appeal adds to the wow factor.
- Top just before serving: Dust with matcha and garnish right before guests arrive to keep it fresh.
Make-Ahead, Serve Smart, and Keep It Fresh
Serve Your Matchamisu the Right Way
This creamy no-bake matchamisu deserves a proper reveal. Whether you’re layering it in a dish or glass jars, the presentation is just as important as the flavor. Since it’s chilled and delicate, a clean cut or neat spoonful makes all the difference.
Here’s how to get it right:
- Use a hot, sharp knife for clean slices from a tray or loaf pan
- Layer in clear jars or glasses to show off those vibrant green and cream layers
- Dust with matcha powder right before serving to avoid moisture absorption
- Top with melted white chocolate, crushed pistachios, or extra whipped cream for flair
This green tea tiramisu is naturally elegant, so keep it simple and let the colors shine.
Smart Storage Tips to Keep It Delicious
Storing your matcha tiramisu the right way is just as important as making it. Since it’s dairy-based and delicately layered, freshness depends on proper chilling and airtight containers.
Here’s how to keep it tasting perfect:
- Chill for at least 4 hours before serving. Overnight is ideal for flavor development and firm layers.
- Cover tightly with plastic wrap or use a lid to prevent drying out or absorbing fridge odors.
- Use within 3 days for the best taste and texture.
- Avoid freezing, as the creamy filling may separate once thawed.
Want to prep ahead for a gathering? Layer it the night before and finish with toppings the next day. This way, it looks fresh and feels like you made it right on the spot.
Visual Appeal and Reader Experience Matter Too
Why Layering and Presentation Boost Flavor and Trust
You eat with your eyes first, and this creamy no-bake matchamisu proves that. The vivid green of the matcha layered against pillowy cream makes every slice or spoonful a visual delight. A well-layered matcha tea tiramisu doesn’t just taste better, it builds trust with readers who want to see the quality before taking that first bite.
To level up the presentation:
- Use clear glassware or a trifle dish to show off the layers
- Finish with a clean matcha dusting on top using a fine sieve
- Add gold leaf, edible flowers, or a drizzle of white chocolate for elegance
- Serve with a side of fresh fruit or a mint sprig to contrast the green
Why This Matcha Tiramisu Stays on My Dessert List
One of the things I enjoy most about matcha tea tiramisu is how it feels both familiar and new at the same time. It’s a treat that fits easily into everyday life but still has that little spark that makes people stop and take notice. I like how the layers come together smoothly, and the matcha adds just the right amount of character without overwhelming the whole dish.
There’s something peaceful about making it too. The rhythm of dipping, spreading, and layering feels almost meditative once you know the steps. My kids often hover around the kitchen when I make it, asking for their own spoonfuls of cream or sneaking a ladyfinger.
This isn’t a dessert that asks for perfection. It just wants you to take your time, enjoy the process, and let it rest until everything settles beautifully. That’s why I keep coming back to it. It works whether I’m preparing for guests or just making something special for a quiet evening at home.
It’s simple, satisfying, and always worth the wait.
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Top Questions About Making Matcha Tea Tiramisu
What not to do when making tiramisu?
When preparing matcha tea tiramisu, be careful not to let the ladyfingers soak for too long. A quick dip on each side is enough. Leaving them in the liquid too long will make the base soggy.
Also, don’t skip the chill time. It requires a few hours in the fridge to set properly. And for a clean, vibrant finish, always wait until just before serving to add the matcha on top.
What tea goes with tiramisu?
With matcha tea tiramisu, I like to serve light teas that won’t overpower the dessert. Genmaicha has a nutty touch that pairs beautifully, while jasmine tea adds a soft floral note. A gentle black tea like Darjeeling also works well. You’ll want to steer clear of teas that are bold or too bitter, as they can clash with the matcha flavor.
Why is my tiramisu not creamy?
A grainy or stiff texture usually means one of two things happened. The cream may have been beaten too long, which can cause it to turn dense. You want to stop whipping when the cream becomes thick but still smooth and slightly soft. Overheating the egg yolks can also affect the texture, so it’s important to monitor the temperature closely and pull them off the heat at the right moment.
Is it better to use soft or hard ladyfingers for matchamisu?
Firm, crisp ladyfingers are the best choice. They soak up the matcha mixture while staying intact, helping the layers hold their shape. Soft ones tend to lose shape and make the dessert collapse. I always stick with the dry, crunchy kind for reliable results.
