Japanese-Italian fusion tiramisu with green tea
Matcha Tiramisu
Prep Time
25 min
Cook Time
0 min
Total Time
4 hr 25 min
Servings
8
8 servings
Difficulty
Medium
Cost
Moderate
$$
Matcha Tiramisu
Japanese-Italian fusion tiramisu with green tea
★4.3(17)
Classic tiramisu reimagined with earthy matcha green tea replacing the coffee. Layers of matcha-soaked ladyfingers and mascarpone cream, dusted with bright green matcha powder.
25m
Prep Time
0m
Cook Time
265m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This fusion dessert swaps coffee for matcha, creating a sophisticated, slightly bitter counterpoint to the rich mascarpone cream. The result is visually striking and uniquely delicious.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 2 tbsp matcha green tea powder, sifted
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy cream
- 1/3 cup sugar
- 24 ladyfinger biscuits (savoiardi)
- 3 egg yolks
Instructions
- 1
Dissolve 1 tbsp matcha in 1 cup warm water with 2 tbsp sugar. Let cool completely.
- 2
Whisk egg yolks and remaining sugar until thick and pale. Fold in mascarpone until smooth.
- 3
Whip heavy cream to soft peaks, then fold gently into the mascarpone mixture.
- 4
Dip ladyfingers briefly in matcha liquid (do not soak) and layer in a dish. Spread half the cream over. Repeat.
- 5
Refrigerate at least 4 hours. Before serving, sift remaining matcha powder over the top.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with crusty artisan bread for dipping
Substitutions
MascarponeCream cheese + 2 tbsp heavy cream
Slightly tangier but similar texture
LadyfingersSponge cake, sliced thin
Absorbs the matcha liquid well and is easier to find
Tips & Storage
Pro Tips
Use high-quality ceremonial-grade matcha for the best flavor and brightest color.
Do not over-soak the ladyfingers or the tiramisu will become soggy.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate for up to 3 days; the flavors improve after the first day.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (120mg) · 8 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates18g
Fat24g
Fiber60mg
Sugar0g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use whipped cream instead of mascarpone?
- Mascarpone provides the signature richness; cream cheese is a closer substitute than whipped cream.
- Does it contain raw eggs?
- Yes, traditional tiramisu uses raw yolks; use pasteurized eggs if concerned.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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