Matcha tiramisu: recipe for 4 servings
Fancy a fresh take on an Italian classic with a Japanese twist? This matcha tiramisu, with no coffee or cocoa, plays on the smoothness of mascarpone and the plant umami of green tea. It's the perfect dessert to surprise your guests with something light.
At OhMatchaa!, we love it for its creamy foam, its unique aroma and its freshness. Ready in 20 minutes (resting time not included).
Ingredients (for 4 servings)
For the cream:
- 200 g mascarpone
- 2 eggs (whites and yolks separated)
- 55 g sugar
- 1/2 tsp liquid vanilla (optional)
For the ladyfingers:
- 100 g ladyfingers
- 120 ml hot water (≈ 80 °C)
- 1.5 tsp sifted matcha
- 1 tsp sugar (optional)
For the finish:
- 1/2 tsp matcha powder (for dusting)
- A few white chocolate shavings (optional)
Want to make this matcha at home?
Our Ceremonial Matcha, hand-harvested in Japan, is smooth and free of bitterness.
Discover our Ceremonial Matcha →🍵 Matcha Tiramisu Calculator
Enter the number of servings to adjust the quantities automatically.
| Ingredients | 1 serving | 2 servings | 4 servings | 6 servings |
|---|---|---|---|---|
| Mascarpone | 50 g | 100 g | 200 g | 300 g |
| Eggs | 1 (½ white) | 1 | 2 | 3 |
| Sugar | 15 g | 30 g | 55 g | 80 g |
| Vanilla (optional) | a few drops | 1/4 tsp | 1/2 tsp | 1 tsp |
| Ladyfingers | 2–3 | 5–6 | 10–12 | 15–18 |
| Hot water | 30 ml | 60 ml | 120 ml | 180 ml |
| Matcha | 1/3 tsp | 3/4 tsp | 1.5 tsp | 2 tsp |
| Sugar | 1/4 tsp | 1/2 tsp | 1 tsp | 1.5 tsp |
| Matcha (topping) | 1 pinch | 1/4 tsp | 1/2 tsp | 3/4 tsp |
🥄 STEP 1: Prepare the matcha infusion
- Sift 1.5 tsp matcha into a bowl.
- Add 120 ml hot water at 75–80 °C.
- Whisk with a chasen or milk frother until the liquid is smooth.
- (Optional) Add 1 tsp sugar to sweeten.
- Let it cool to room temperature.
New to matcha?
The Matcha Kit brings together everything you need to get started: traditional powder, whisk and bowl.
Use our Matcha Kit →🧁 STEP 2: Separate the eggs
- Crack 2 eggs.
- Separate the whites from the yolks into two different bowls.
- Set the whites aside for step 4.
🍯 STEP 3: Work the yolks + sugar
- Add 55 g sugar (and 1/2 tsp vanilla if using) to the yolks.
- Whisk until the mixture turns pale and foamy.
🧈 STEP 4: Add the mascarpone
- Fold 200 g mascarpone into the yolk + sugar mixture.
- Whisk gently until you get a smooth, lump-free cream.
❄️ STEP 5: Whip the egg whites
- Take out the reserved whites (step 2).
- Whip them to stiff peaks with a mixer.
- Fold them gently into the mascarpone cream with a spatula, lifting as you go.
🍪 STEP 6: Soak the ladyfingers
- Prepare 100 g ladyfingers.
- Dip them quickly (2–3 sec) in the matcha infusion.
- Don't soak them through, they should stay firm.
🏗️ STEP 7: Assemble the tiramisu
- Lay a layer of ladyfingers in the bottom of a dish or serving glasses.
- Add a generous layer of cream.
- Repeat: soaked ladyfingers + cream.
- Smooth the surface with a spatula.
🕒 STEP 8: Let it rest
- Cover your dish with cling film or a lid.
- Refrigerate for at least 4 h, ideally overnight for a well-blended taste.
🍵 STEP 9: Finish and serve
- Just before serving, sift 1/2 tsp matcha over the top.
- (Optional) Add a few white chocolate shavings for a sweet, pretty finishing touch.
How to enjoy a matcha tiramisu
Take your tiramisu out of the fridge 5 to 10 minutes before serving: this lets the cream soften back to a creamier texture and release all the matcha aromas.
Pair it with a light matcha latte served in a matcha latte glass, or with a Japanese green tea like sencha or genmaicha for perfect harmony. And above all: dust the matcha on at the last moment, for a vibrant colour and a fresh aroma.
This dessert is best enjoyed by the spoonful, in layers, without stirring. No need for extra sugar: the balance is already there in the cup.
Twists on the classic matcha tiramisu
Fancy a bit of variety? Here are three reinvented versions of matcha tiramisu, alcohol-free but still balanced and delicious:
1. Vegan matcha tiramisu
Ingredients to adjust:
- 200 g plant-based mascarpone (or a mix of coconut yoghurt + whipped plant cream)
- 50 g aquafaba (chickpea water) whipped to stiff peaks
- Egg-free ladyfingers (or homemade vegan sponge)
Same method as the classic version: brew the matcha, whip the plant cream, soak the ladyfingers, layer, rest. A 100% plant-based dessert, creamy and light.
2. Matcha tiramisu & fresh raspberries
Add a layer of whole raspberries, or lightly crushed ones, between the ladyfingers and the cream. The fruit's acidity contrasts with the smoothness of the mascarpone and the umami of the matcha.
Tip: add a dash of raspberry purée to the matcha infusion to tie the flavours together.
3. Matcha tiramisu & white chocolate
Fold a few white chocolate shavings into the mascarpone cream for a crunchy texture and a milky sweetness.
For a "signature" effect, alternate the matcha layers with ladyfingers lightly coated in melted white chocolate.
