Matcha Tiramisu

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This yummy Matcha Tiramisu has ladyfingers soaked in matcha and layered with creamy mascarpone. It’s easy to make, not too sweet, and perfect for green tea lovers.

No eggs needed! This recipe is egg-free and coffee-free, using matcha instead for a unique green tea flavor.

Tips for Perfect Matcha Tiramisu

  • Cool the matcha syrup before dipping the ladyfingers.
  • Dip quickly! Just a brief dip on each side, or they’ll get too soggy.
  • Sift matcha powder before adding it to the syrup or mascarpone cream.
  • Keep heavy cream cold before whipping.
  • Cold mascarpone cream works best.
  • Don’t over whip the cream or mascarpone.
  • Chill overnight in the fridge before serving.

Matcha Tiramisu

Prep Time 40 minutes
Course Dessert
Servings 9


Matcha Syrup:

  • 2/3 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon matcha powder
  • 1/4 cup marsala wine or substitute, see notes

Mascarpone Filling:

  • 2 cups mascarpone cheese
  • 1/2 cup powdered sugar divided
  • 1/2 tablespoon matcha powder
  • 2 tablespoons water
  • 1 1/2 cups heavy whipping cream

For the Top:

  • 1/2 cup whipping cream very cold
  • 2 tablespoons matcha powder
  • 1 cup raspberries
  • 1/2 cup chopped matcha chocolate


Matcha Syrup:

  • Mix water and sugar in a small saucepan over medium heat. Bring to a boil.
  • Sift the matcha powder into the boiling water, then whisk until combined.
  • Remove from heat and stir in the wine. Let it cool. *(If not using wine, add extra water instead.)*

Mascarpone Filling:

  • In a large bowl, whip the heavy cream with 1/4 cup powdered sugar until slightly stiff peaks form (about 2-3 minutes). Don’t over whip.
  • Heat the water until very hot (about 175°F). Sift in matcha powder and whisk until dissolved.
  • In another bowl, beat mascarpone cheese with the remaining powdered sugar and the dissolved matcha using an electric mixer at medium speed until just combined.
  • Fold half the whipped cream into the mascarpone mixture, then gently fold in the rest.

To Assemble:

  • Use a 9×9-inch pan (or similar size).
  • Quickly dip each ladyfinger in the matcha syrup, then lay them side by side in the pan.
  • Spread half the mascarpone filling over the ladyfingers.
  • Repeat with another layer of dipped ladyfingers and the rest of the mascarpone filling.
  • Cover and refrigerate overnight.

To Serve:

  • Before serving, whip the cream for the topping until stiff peaks form.
  • Sift matcha powder over the tiramisu, pipe whipped cream around the edges, and garnish with fresh raspberries if desired.
  • Slice and enjoy!


  • Store in the fridge for up to 3 days.
  • Ladyfingers: Amount needed may vary based on pan size.
  • Pan Size: A 9×9-inch pan works well, but you can also use 8×8-inch or 11×6-inch pans, or divide between two 6×6-inch pans.
  • Wine Substitute: If you don’t want to use marsala wine, substitute with rum or brandy, or just add more water.

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