Matcha Tiramisu

Dessert

Matcha Tiramisu

Elevate the classic Italian dessert: learn how managing ingredient temperatures and chilling whipped mascarpone yields a light, velvety matcha tiramisu.

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Everything you love about tiramisu, with a delicious new twist.

Meet your new favorite take on a classic. This Matcha Tiramisu swaps traditional espresso for vibrant, earthy matcha, layering delicate matcha-soaked ladyfingers with light, velvety mascarpone cream. It's rich, creamy, and perfectly balanced with just the right touch of sweetness.

The secret to that irresistible texture? A little precision with temperature and a little patience while it chills. The result is a beautifully balanced dessert that's as fun to make as it is to eat.

Ready to give this classic a fresh twist? Grab the recipe below and try it for yourself!

Matcha Tiramisu

Megan Benson

Ingredients

    Matcha Mascarpone Cream

    • 3 large egg yolks
    • 70 g granulated sugar
    • 225 g mascarpone cheese, room temperature
    • 350 g whipping cream
    • 2 teaspoons matcha powder, sifted
    • 1 teaspoon vanilla extract

    Matcha Soak

    • 2 teaspoons matcha powder, sifted
    • 1 tablespoon granulated sugar, optional
    • 120 g hot water
    • 24–30 ladyfingers

    Topping

    • 2 teaspoons matcha powder

    Directions

      Make the Egg Yolk Mixture

      1. Add about 1 inch of water to a saucepan and bring it to a simmer. In a heat-safe bowl, whisk together the egg yolks and 70 g sugar. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Whisk continuously as the mixture gently heats.
      2. Use  Thermapen NANO to check the temperature of the yolk mixture. Heat until it reaches 160°F (71°C), whisking constantly. This ensures the egg yolks reach a safe temperature while also helping the sugar dissolve and the mixture become pale and creamy.
      3. Remove the bowl from the heat.

      Add the Mascarpone

      1. Immediately add the room-temperature mascarpone to the warm egg mixture. Whisk until smooth and creamy. Set aside to cool slightly.

      Whip the Cream

      1. Using Gravitas, weigh 350 g whipping cream into a separate mixing bowl. Add the matcha powder and vanilla. Whip with an electric mixer until medium peaks form. The cream should hold its shape but still look soft and smooth.


      Finish the Mascarpone Cream

      1. Gently fold the whipped cream into the mascarpone mixture until completely combined and no streaks remain. Set aside.

      Make the Matcha Soak

      1. Add the matcha powder, optional sugar, and 120 g hot water to a shallow bowl.Whisk for about 30 seconds, or until the matcha is dissolved and slightly frothy.

      Assemble

      1. Quickly dip each ladyfinger into the matcha mixture, coating both sides.
      2. Keep the dip brief. Ladyfingers absorb liquid quickly and can become mushy if they sit in the matcha soak for too long. Arrange the dipped ladyfingers in a single layer in your serving dish. Spread a generous layer of mascarpone cream over the top. Repeat with another layer of matcha-dipped ladyfingers followed by another layer of mascarpone cream.

      Chill

      1. Cover and refrigerate for at least 4 hours, or preferably overnight. This gives the mascarpone cream time to set and allows the ladyfingers to soften.


      Finish and Serve

      1. Just before serving, sift matcha powder evenly over the top. Serve chilled.

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