🍵 Matcha Tiramisu : A Simple Japanese-Inspired Dessert

Name: 🍵 Matcha Tiramisu : A Simple Japanese-Inspired Dessert
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggs; 50 g of sugar; 250 g of mascarpone; A pinch of salt (optional); 8 Savoiardi (lady finger biscuits); 2 teaspoons of matcha powder; 1 tablespoon of sugar; 80–100 ml of hot water; Matcha powder, for dusting

30 min prepAbout 30 minutes

Tiramisù al Matcha. This matcha tiramisu is an easy, no-bake dessert inspired by Japanese flavors.🇯🇵 The gentle bitterness of matcha pairs beautifully with creamy mascarpone, creating a dessert that feels both familiar and new.

This recipe is adapted from my classic Italian tiramisu, made without heavy cream and based on a simple, traditional method. By replacing coffee with matcha, the result is a light yet rich dessert that’s easy to prepare—keeping tiramisu simple, just the way we like it.😊

Ingredients

For 4 people: For the cream

2 eggs
50 g of sugar
250 g of mascarpone
A pinch of salt (optional)

For the biscuits

8 Savoiardi (lady finger biscuits)

For the matcha syrup

2 teaspoons of matcha powder
1 tablespoon of sugar
80–100 ml of hot water

For finishing

Matcha powder, for dusting

🍵 Matcha Tiramisu : A Simple Japanese-Inspired Dessert ingredients

How to make it

1/ Prepare the Matcha Syrup: Sift the matcha powder into a small bowl. Add a small amount of hot water and whisk to form a smooth paste. Gradually add the remaining hot water and sugar, stirring until the sugar is completely dissolved. Set aside and let the syrup cool completely.

***If using small individual glasses, cut the Savoiardi into shorter pieces to fit the size of the cups.

2/ Make the Mascarpone Cream Base: Separate the eggs. In a bowl, whisk the egg yolks with the sugar until pale, thick, and creamy. Add the mascarpone and mix gently until smooth and well combined.

3/ Whip the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until firm peaks form.

4/ Fold and Lighten the Cream: Gently fold the whipped egg whites into the mascarpone mixture in two additions, using a spatula. Take care not to deflate the mixture and keep the cream light and airy.

5/ Assemble the Matcha Tiramisu: Quickly dip each Savoiardi into the cooled matcha syrup, making sure not to soak them too long. Arrange a layer of soaked biscuits in your dish and spread half of the mascarpone cream evenly over the top.
Repeat with another layer of dipped Savoiardi and finish with the remaining cream.

6/ Chill and Finish: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, until set.
Just before serving, dust the surface evenly with matcha powder using a fine sieve.

matcha tiramisu grey napkin matcha cup brush

Good to know

🌟A Few Notes from Our Kitchen🌟

⭐️ Choosing matcha doesn’t have to be complicated: If you’re not familiar with matcha, don’t worry. Look for matcha labeled culinary grade with a bright green color. You don’t need the most expensive matcha—just one that looks vibrant and smells fresh.

⭐️ Use the matcha you love: The matcha used in this recipe was a gift from my husband, who brought it back from Japan. He once enjoyed making matcha at home, and this was one of his favorites. Since it was too good to leave in the cupboard, I decided to use it in a dessert.❤️

⭐️ Optional: add sweet red beans for a Japanese touch: If you have sweetened azuki beans🫘, you can add a small amount between the layers for a more Japanese-inspired flavor.
In our family, we prefer a simple matcha tiramisu, so this version is kept minimal—but feel free to adjust it to your taste.

⭐️ Chill overnight for the best texture: While 4 hours is the minimum, chilling overnight allows the flavors to blend and the texture to set beautifully.

⭐️ Explore other tiramisu variations: If you enjoyed this matcha tiramisu, you might also like my other tiramisu recipes—from the classic version to fresh, seasonal variations. Each one is based on the same simple technique, with a different twist.😊 👉 Tiramisu Classico