Matcha Tiramisu Recipe

Make this Matcha Tiramisu Recipe: creamy matcha mascarpone layered over coffee-soaked ladyfingers for an elegant, easy dessert.

Ingredients

• 2 tablespoons (12 g) high-quality matcha green tea powder, sifted, plus 2 teaspoons (4 g) more for dusting
• 3 tablespoons (45 ml) hot water at about 175°F (80°C), for whisking the matcha
• 1 1/2 cups (360 ml) freshly brewed strong espresso or very strong coffee, hot
• 1/2 cup (120 ml) hot water, for thinning the coffee mixture
• 2 tablespoons (25 g) granulated sugar, for the coffee soaking liquid
• 1 teaspoon vanilla extract, for the coffee soaking liquid
• 3 tablespoons (45 ml) coffee liqueur, dark rum, or Marsala wine (optional)
• 4 large egg yolks, at room temperature
• 1/2 cup (100 g) granulated sugar, for the mascarpone cream
• 1/8 teaspoon fine sea salt
• 16 ounces (450 g) mascarpone cheese, cold but slightly softened (let sit at room temperature for 10–15 minutes)
• 1 teaspoon vanilla extract, for the mascarpone cream
• 1 cup (240 ml) heavy cream, cold
• 14 ounces (400 g) crisp Italian ladyfingers (Savoiardi)
• 1 ounce (30 g) white chocolate, finely grated, for optional garnish

Instructions

Step 1: Prepare the matcha paste

In a small heatproof bowl whisk 2 tablespoons of sifted matcha with 3 tablespoons of hot water until completely smooth and lightly frothy. Whisk vigorously with a bamboo chasen or small whisk until there are no lumps and the surface shows a delicate, matte green foam; let the paste rest and cool to room temperature while you move on. This is where the matcha’s vivid emerald color and satiny microfoam are established — keep the whisk nearby to show the tool used to achieve that texture.

Step 2: Make the coffee soaking liquid

Combine hot strong espresso with the extra hot water, stir in the granulated sugar until fully dissolved, then fold in vanilla and the optional liqueur. Leave this amber soaking liquid to cool to room temperature, then chill briefly so it stays cool for quick ladyfinger dipping later. The result should be a clear, glossy dark-brown liquid in a shallow wide dish with a gentle surface sheen and no undissolved sugar or grit.

Step 3: Cook the egg yolk custard over a bain-marie

Whisk together the egg yolks, sugar, and salt in a heatproof bowl, then set the bowl over a gentle simmering pot (bain-marie) and whisk continuously until the mixture thickens, becomes pale and glossy, and ribbons off the whisk. Cook to the safe finished texture — smooth, slightly viscous, and dense enough to coat the back of a spoon — then remove from heat and keep whisking briefly to cool and stabilize the custard before the next step.

Step 4: Fold matcha into the warm yolk custard and cool

While the yolk custard is still warm but not hot, whisk in the cooled matcha paste until the color is an even, vibrant green with no streaks. The resulting matcha-yolk custard should be glossy, uniformly colored, and free of graininess — a satiny medium-thick emulsion that will loosen when combined with mascarpone. Allow this to come down to room temperature, stirring occasionally so a skin does not form.

Step 5: Soften mascarpone and marry it with the matcha custard

Gently smooth the slightly softened mascarpone in a large bowl until creamy, then add the cooled matcha-yolk custard in three additions, folding gently each time until silky and homogeneous. Add vanilla and whisk briefly so the mass reads as a thick, dense, evenly green cream with a subtle sheen — not whipped yet, but luxuriously smooth, with no lumps or breaks. Keep the spatula and the same mixing bowl visible to show utensil continuity.

Step 6: Whip the cream and fold to a light, airy matcha mascarpone cream

Whip cold heavy cream to soft–medium peaks in a chilled bowl and fold one-third into the matcha-mascarpone to loosen the mixture; then fold in the rest in two additions, lifting from the bottom until the texture becomes light, aerated, and uniform in color. The finished filling should be pillowy, billowy, and glossy — not runny, not grainy — and it should hold gentle peaks while still spreading smoothly.

Step 7: Assemble the tiramisu in a square dish

Quickly dip each ladyfinger for only 1–2 seconds per side into the cooled coffee soaking liquid so they absorb moisture but remain intact. Arrange a snug single layer of soaked ladyfingers in a 9 x 9–inch square baking dish, spread half the matcha mascarpone evenly to the edges, then repeat with a second dipped layer and the remaining cream. The result is a perfectly even, smooth emerald green top surface in a square pan with clean edges — ready to be wrapped and chilled.

Step 8: Chill, finish with matcha dust, and serve

Cover the square dish and refrigerate until fully set (at least 4 hours, preferably overnight). Just before serving, sift the remaining matcha evenly over the surface to create a thin, velvety green veil; optionally scatter finely grated white chocolate for contrast. Use a sharp knife to cut neat square portions so each piece shows precise horizontal layers of soaked ladyfinger and aerated matcha cream.

Notes

• Chill the finished tiramisu at least 4 hours, preferably overnight, for best texture.
• Use fresh, bright green matcha for the cleanest flavor and color.
• Dip ladyfingers quickly (1-2 seconds per side) to avoid sogginess.
• If you prefer no alcohol, omit the liqueur and add extra vanilla or a splash of orange juice.
• Let portions sit 10-15 minutes at room temperature before serving to soften slightly.