You want a dessert that looks expensive, tastes luxurious, and secretly takes less effort than assembling IKEA furniture? Meet Matcha Green Tea Tiramisu. It’s the love child of Italian indulgence and Japanese elegance—silky mascarpone, pillowy ladyfingers, and that unmistakable matcha kick.
This isn’t just tiramisu in a new outfit; it’s a flavor upgrade with finesse. Serve it once and suddenly you’re “the dessert person” in your friend group. Green, gorgeous, and gone in minutes.
What Makes This Recipe So Good
- Balanced flavor: Earthy matcha balances the sweet mascarpone cream—no sugar comas here.
- Silky texture: Whipped mascarpone and cream create a luscious, cloud-like filling that still slices clean.
- No bake, big payoff: You assemble, chill, and flex.The fridge does the heavy lifting.
- Customizable caffeine: Go bold with strong matcha “espresso,” or keep it mellow. Your call.
- Stunning presentation: That vibrant green dusted on top looks chef-level with minimal effort—AKA perfect for impressing guests or Instagram.
Ingredients Breakdown
- Ladyfingers (savoiardi): About 24–30, depending on pan size. They soak up the matcha like tiny sponges of joy.
- Matcha powder: 3–4 tablespoons total.Use ceremonial grade for vibrant color and smoother flavor, or culinary grade for budget-friendly baking.
- Hot water: 1 1/2 cups to whisk the matcha dip. Not boiling—about 175°F (80°C) to keep flavors clean.
- Mascarpone cheese: 16 ounces (450 g). The creamy backbone of the dessert.
- Heavy cream: 1 cup (240 ml).For whipping into plush, stable peaks.
- Egg yolks (optional but deluxe): 3, for a richer, traditional tiramisu vibe. Pasteurized if you’re cautious.
- Sugar: 1/2–3/4 cup, to taste. Matcha’s earthiness needs a little sweet support.
- Vanilla extract: 1 teaspoon, for roundness.
- Pinch of salt: Heightens flavor.Don’t skip.
- Milk (optional): 2–3 tablespoons to soften the matcha dip if it’s too intense.
- Extra matcha for dusting: 1–2 teaspoons, sifted on top.
Cooking Instructions
- Make the matcha dip: In a bowl, whisk 2–3 tablespoons matcha with a splash of hot water to form a lump-free paste. Gradually add the rest of the hot water, whisking until smooth. Taste; add a bit of sugar or milk if you want it softer.
- Whisk the yolks (optional step for richer cream): Over a gentle bain-marie, whisk egg yolks with 1/4 cup sugar until pale and slightly thick, about 3–4 minutes.Remove and cool. If skipping yolks, move to the next step.
- Beat the mascarpone: In a large bowl, beat mascarpone with remaining sugar, vanilla, and salt until smooth—about 30–45 seconds. Don’t overmix.
- Whip the cream: In a cold bowl, whip heavy cream to medium-stiff peaks.It should form swoops that hold but aren’t grainy.
- Combine: Fold the whipped cream into the mascarpone (and yolk mixture, if using) in two additions. Aim for a light, cohesive mixture. Taste and adjust sweetness.
- Prep the pan: Use an 8×8-inch (20×20 cm) dish for tall layers or a 9×13 for thinner layers.Up to you.
- Dip and layer: Quickly dip each ladyfinger into the matcha dip—1 second per side. Lay a snug layer in the pan.
- Spread the cream: Add half the mascarpone cream over the ladyfingers. Smooth gently.
- Second layer: Repeat with another dipped-ladyfinger layer and finish with the remaining cream.
- Chill: Cover and refrigerate for at least 6 hours, ideally overnight.The flavors deepen and the texture sets.
- Finish: Right before serving, sift 1–2 teaspoons matcha over the top for that signature look. Slice, serve, accept compliments graciously.
Preservation Guide
- Fridge: Keeps well for 3 days, covered. The matcha may mellow over time (not a bad thing).
- Freezer: Slice into portions, wrap tightly, and freeze up to 1 month.Thaw overnight in the fridge; dust with fresh matcha before serving.
- Avoid sogginess: If making ahead for an event, dip ladyfingers even faster and use a slightly thicker cream to keep structure.
- Leftover matcha dip: Stir into milk for a quick iced latte. Zero waste, maximal smugness.
Nutritional Perks
- Antioxidants galore: Matcha is rich in catechins like EGCG, supporting cell health and calm energy.
- Gentle caffeine: The L-theanine in matcha smooths out the buzz—no crash-and-burn scenario.
- Protein and fat: Mascarpone and cream contribute satiety. Not diet food, but definitely satisfying.
- Less sugar than classic: Since matcha brings depth, you can comfortably keep sugar moderate without losing pleasure.
Pitfalls to Watch Out For
- Grainy cream: Overwhipped cream or overbeaten mascarpone turns the filling rough.Stop at medium-stiff peaks and fold gently.
- Bitter bite: Using boiling water or low-quality matcha can taste harsh. Keep water around 175°F (80°C) and choose a decent grade.
- Soggy ladyfingers: Don’t soak—dip swiftly. They should be moist outside, slightly firm inside.
- Flat flavor: A pinch of salt and a touch of vanilla make everything pop.Skipping them is like watching a movie on mute.
- Dusting too early: Matcha on top absorbs fridge moisture and darkens. Dust right before serving for that fresh green flex.
Variations You Can Try
- Genmaicha twist: Swap part of the matcha with genmaicha (toasted rice green tea) for nutty, popcorn notes.
- Yuzu zing: Add 1–2 teaspoons yuzu juice or zest to the cream for a citrus lift.
- Coconut cloud: Fold in 1/3 cup coconut cream and sprinkle toasted coconut between layers.
- Black sesame crumble: Add a thin layer of black sesame praline or toasted sesame between cream layers. Unexpected and amazing.
- Alcoholic edge: Spike the matcha dip with 1–2 tablespoons white rum, sake, or matcha liqueur.Adults-only glow-up.
- Gluten-free: Use gluten-free ladyfingers; everything else stays the same.
- Lighter version: Swap part of the mascarpone with Greek yogurt and reduce sugar slightly. Different texture, still delicious.
FAQ
Can I make this without eggs?
Yes. Skip the yolks and whip the mascarpone with sugar, vanilla, and salt, then fold in whipped cream.
It’s stable, rich, and easier—no bain-marie required.
What kind of matcha should I buy?
Ceremonial grade gives you vibrant color and smooth flavor. Culinary grade is fine if it’s fresh and bright green. If it’s dull or brownish, hard pass.
How long should it chill?
Minimum 6 hours.
Overnight is best for clean slices and deeper flavor. If you’re in a rush, 4 hours works, but expect softer layers.
Can I use sponge cake instead of ladyfingers?
Absolutely. Cut into strips and dip quickly—sponge drinks faster than ladyfingers.
Great for using up leftover cake, IMO.
Why is my matcha clumping?
Matcha loves to clump. Sift it first, whisk with a small amount of hot water to make a paste, then add the rest. A bamboo whisk helps, but any small whisk works.
How sweet should it be?
Aim for balanced.
Start with 1/2 cup sugar, taste, and adjust. Remember the dusting on top adds a lightly bitter finish that balances sweetness.
Can I make it in individual cups?
Yes—layer dipped ladyfingers and cream in glasses or jars. They chill faster, look fancy, and are portion-control friendly.
Win-win.
In Conclusion
Matcha Green Tea Tiramisu delivers classic tiramisu vibes with a modern, vibrant twist. It’s creamy, structured, and just the right amount of bold. With quality matcha, a light hand on the ladyfingers, and a final fresh dusting, you’ll have a green masterpiece that tastes as good as it looks.
Make it once, and watch it become your signature “I brought dessert” move—because yes, you are that person now.
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