If you’re looking for a dessert that’s creamy, rich, and just a bit different, this matcha tea tiramisu will hit the spot. Also known as matchamisu or green tea tiramisu, it blends layers of soft, tea-soaked ladyfingers with airy mascarpone cream. The vibrant green matcha adds a bold flavor and a stunning visual touch. It’s a no-bake dessert that tastes elegant yet feels easy to make at home. I’ve served this at family dinners and even casual get-togethers, and it always sparks conversation. It’s the kind of recipe that surprises people with how delicious and simple it is.
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My Story Behind Matcha Tea Tiramisu
Why I Started Making Matchamisu at Home
I’ll be honest. Tiramisu never used to be a go-to in my kitchen. That changed when my husband Danny, who’s always had a soft spot for creamy desserts, brought home a store-bought matcha tiramisu one weekend. It was decent, but he looked at me mid-bite and said, “Yours would be better.” Challenge accepted.
I’d grown up watching my Kiwi mum whip up pavlovas after work and layer trifles with ease, so I rolled up my sleeves and began experimenting. The idea of merging Japan’s beloved matcha with Italy’s iconic tiramisu felt bold but right. The result was a layered green tea tiramisu that’s now part of our family celebrations.
My son Oliver loves watching the ladyfingers soak up the tea, and my daughter Ella, always the little critic, claims the mascarpone cream tastes like whipped clouds. I’ll take that.
This matchamisu brings together old and new. It keeps the classic Italian tiramisu structure but plays with the flavor and vibrancy of matcha. I like to serve it chilled on warm afternoons alongside a cup of green tea. If you enjoy desserts that are both familiar and exciting, this one might just earn a permanent place in your kitchen.
Why Green Tea Tiramisu Deserves a Spot at the Table
There’s something irresistible about the layers of green against soft cream. It’s not just beautiful. It’s flavorful too. The matcha adds a gentle bitterness that cuts through the sweetness, making each bite balanced and memorable.
The first time I made this for a small family dinner, one of our guests asked where I had bought it. That’s when I realized this dessert didn’t just taste good. It looked and felt like something special.
This green tea tiramisu is also easy to prepare ahead of time. I usually make it the night before, and by morning it’s perfectly chilled and ready to impress. It’s reliable, delicious, and just different enough to feel exciting. Whether you’re making dessert for guests or just treating yourself on a quiet night in, this one checks every box.
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
How to Make Matcha Tea Tiramisu Without the Stress
The Easiest Way to Handle the Cream Mixture
I used to think making tiramisu meant lots of fuss in the kitchen. Turns out, once you figure out the method for the mascarpone cream, everything flows. The trick with matcha tea tiramisu is how you handle the eggs. Traditional Italian tiramisu uses raw egg yolks and whites, which makes for a dreamy texture but also raises safety concerns.
To keep things safe and simple, I now cook the egg yolks until they reach 160°F (71°C). I skip the raw whites entirely and use heavy cream instead. It still gives you that rich, airy texture but without the worry. The first time I tried whisking the yolks by hand over heat, I thought my arms would never recover. That’s when I invested in a basic electric hand mixer, and honestly, it changed everything.
My hand mixer helped me whip the yolks fast enough to prevent any scrambling and gave me a smooth, pale yellow base to mix with the mascarpone. I also learned quickly that a thermometer is non-negotiable. Without it, you’re guessing. And guessing with eggs over heat usually ends in disappointment.
The Kitchen Tools That Save You Time
You only need two key tools to make this no-bake dessert feel easy. The first is an electric hand mixer. It takes care of the egg yolks and the whipped cream without turning your arms into jelly. The second is an instant-read thermometer, so you can pull the yolks off the heat at just the right moment.
Once I started using these tools, making matcha tea tiramisu felt less like a juggling act and more like a rhythm. Beat the yolks until they’re glossy and thick. Fold them gently into the mascarpone. Then whip the cream and bring it all together. It’s a process that’s easy to repeat once you’ve done it once.
If you want a softer, more traditional texture, two layers of ladyfingers work beautifully. But I actually prefer a third layer. It gives the dessert more structure and cuts through the richness. When I tried this version at a family dinner, even my usually picky teenager asked if we could add it to our weekly dessert list. That’s when I knew we had a keeper.
How to Layer Matcha Tea Tiramisu the Right Way
How to Layer Like a Pro
Once your cream is ready and your matcha is whisked smooth, it’s time to build you a matcha tea tiramisu. Start by dipping each ladyfinger quickly into the warm matcha mixture. Don’t let them soak too long, or they’ll turn mushy and ruin the texture.
I arrange one layer of soaked ladyfingers in a square baking dish, then gently spread half of the mascarpone cream gently over the top. Do the same with a second layer of diped ladyfingers, followed by the remaining cream. That’s your basic matcha tea tiramisu structure. Soft layers, bold flavor, and a creamy top that holds its shape once chilled.
If you like more bite, go for a three-layer version using 36 ladyfingers. I tried it once for a larger family dinner, and it actually made the matcha tea tiramisu more balanced. The extra cookies added texture and helped break up the richness of the cream.
Finishing Touches That Matter
Right before serving, dust the top with matcha powder using a small sieve. It adds a fresh, vibrant touch to your matcha tea tiramisu. Don’t do this too early, or the matcha will absorb moisture and turn blotchy.
Use good quality matcha. Lower grades taste bitter and don’t give that bold green color matcha tea tiramisu is known for. I use a culinary-grade matcha that keeps the flavor smooth and the look sharp.
The magic of this dessert is in the layering. Each step is simple, but together they create something elegant. When done right, your matcha tea tiramisu will be creamy, light, and full of bold green tea flavor in every bite.
How to Serve and Customize Matcha Tea Tiramisu
Make-Ahead Dessert That Actually Gets Better
One of the best things about matcha tea tiramisu is that it’s a make-ahead dessert. After assembly, it needs to chill for at least four hours. I always leave mine overnight. The layers firm up, the flavors meld, and the matcha becomes more pronounced without overpowering the cream.
Keep the dish tightly wrapped to prevent the cream from drying out. Right before serving, uncover and dust with matcha powder. The contrast between the pale cream and green matcha makes it look polished, even with zero decorating skills.
I’ve taken this matcha tiramisu to garden picnics, dinner gatherings and even a school bake sale in mini jars. Every time, someone asks how I made something that looks fancy but tastes comforting. The answer is always the same. It’s all about the chill time and that final green flourish.
Big Dish or Individual Cups? Your Call
When I first made matcha tea tiramisu, I used an 8×8-inch baking dish. It worked perfectly. But for parties, I now prefer individual cups. They show off the layers and make serving so much easier. I reuse small glass containers from store-bought puddings or jars from old desserts.
You might have to cut the ladyfingers slightly to fit, but the layering method stays exactly the same. Whether it’s one large batch or eight personal servings, matcha tea tiramisu always brings that wow factor. Plus, kids love getting their own little dish, and adults appreciate the clean presentation.
No matter how you serve it, this dessert holds its shape, keeps its flavor, and brings a little surprise to the table.
Want a different take? Try my plant-based tiramisu for a lighter, plant-powered twist that’s just as elegant.
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.
