Go Back
matcha tiramisu recipe pinterest pin vertical image with green tea dessert and matcha dusting

Matcha Tiramisu Recipe (The Ultimate No-Bake Green Tea Dessert)

Learn how to make authentic matcha tiramisu with this easy, no-bake recipe. Creamy mascarpone layers, earthy green tea and ladyfingers. Ready in 30 minutes!
Print Recipe Pin Recipe
Prep Time 30 minutes
4 hours
Total Time 4 hours 30 minutes
Servings: 10
Course: Dessert
Cuisine: Italian, Japanese
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp culinary-grade matcha powder sifted
  • 1/3 cup warm water 175°F / 80°C not boiling
  • 2 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream cold 35% fat
  • 8 oz mascarpone cheese room temperature
  • 1/2 cup powdered sugar sifted
  • 1 tbsp culinary matcha powder for green layer sifted
  • 1 tsp pure vanilla extract
  • 22 pieces ladyfinger cookies savoiardi
  • 1-2 tbsp matcha powder for dusting

Equipment

  • 1 Fine mesh sieve or sifter for matcha powder
  • 1 Small whisk or bamboo chasen
  • 1 Rubber spatula for folding cream
  • 1 Electric hand mixer for whipping cream
  • 1 8×8 inch square baking dish or deep loaf pan
  • 1 Offset spatula for smoothing layers
  • 1 Shallow bowl for matcha syrup
  • 1 Plastic Wrap for covering dish

Method
 

  1. Step 1: Sift matcha into a shallow bowl. Add sugar and warm water at 175°F. Whisk vigorously until fully dissolved and smooth. Stir in vanilla extract. Set aside to cool to room temperature.
  2. Step 2: Place room-temperature mascarpone in a large bowl. Add powdered sugar and vanilla. Mix gently with a rubber spatula until just smooth. Do NOT use an electric mixer.
  3. Step 3: Beat cold heavy cream in a chilled bowl until soft peaks form. The tip should gently fold over when you lift the beater. Stop immediately.
  4. Step 4: Fold half the whipped cream into the mascarpone base. Divide mixture into two bowls. Fold remaining plain whipped cream into one bowl (white layer). Sift 1 tbsp matcha into the other bowl and fold until uniform (green layer).
  5. Step 5: Quickly dip each ladyfinger into the matcha syrup for exactly 1 second per side. Arrange in a tight single layer in an 8×8 inch dish. Spread the green cream evenly. Add a second layer of dipped ladyfingers. Spread the white cream on top and smooth.
  6. Step 6: Cover tightly with plastic wrap. Refrigerate for a minimum of 4 hours, ideally overnight (8–12 hours).
  7. Step 7: Sift 1–2 tbsp matcha powder generously over the top. Slice with a long, thin knife run under hot water and dried completely. Wipe the blade between every cut.

Notes

Serves 8 to 10 depending on portion size.
 Make this 24 hours ahead for the absolute best flavor and texture.
 Store covered in the refrigerator for up to 3 days.
 Do not thaw frozen tiramisu at room temperature — the mascarpone will weep.
 For detailed expert tips, matcha brand recommendations, storage guides, and flavor variations (vegan, mini cups, strawberry, yuzu), see the full article above.