japanesematchatiramisuvegetarianno-bakedessert

Matcha Tiramisu

Name: Matcha Tiramisu
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 8 g matcha powder; 90 ml hot water; 10 g caster sugar; 2 large egg yolks; 35 g caster sugar; 125 g mascarpone; 80 ml double cream; 2 ml vanilla extract; 1 pinch fine salt; 10 pieces (about 90 g) ladyfingers; 2 g matcha powder

This Matcha Tiramisu is light, creamy, and delicately bittersweet, with soft ladyfingers soaked in vibrant green tea and layered with silky mascarpone cream. The final dusting of matcha adds colour, aroma, and a gentle earthy finish that balances the richness beautifully.

30 min

2 servings

614 kcal

Japanese

Ingredients

Matcha soaking liquid

8 gmatcha powder
90 mlhot water
10 gcaster sugar

Mascarpone cream

2 largeegg yolks
35 gcaster sugar
125 gmascarpone
80 mldouble cream
2 mlvanilla extract
1 pinchfine salt

Assembly and finish

10 pieces (about 90 g)ladyfingers
2 gmatcha powder

Instructions

1
Set out 2 serving glasses or ramekins. Sift 8 g matcha powder into a bowl to remove lumps, then whisk with 90 ml hot water and 10 g caster sugar until completely smooth. Let it cool for a few minutes so it does not melt the cream.
2
In a heatproof bowl, whisk 2 large egg yolks with 35 g caster sugar for about 1 minute. Set the bowl over a pan of barely simmering water and whisk constantly for 2-3 minutes until the mixture becomes pale, slightly thickened, and warm to the touch; this helps dissolve the sugar and lightly pasteurise the yolks. Remove from the heat immediately.
3
Add 125 g mascarpone, 2 ml vanilla extract, and 1 pinch fine salt to the warm yolk mixture. Whisk just until smooth and creamy; do not overbeat mascarpone or it can loosen too much.
4
In a separate bowl, whip 80 ml double cream to soft-medium peaks. Fold it into the mascarpone mixture in 2 additions, using gentle strokes to keep the cream light and airy.
5
Break or trim the 10 ladyfingers as needed to fit your serving glasses. Dip each piece very briefly—about 1 second per side—into the cooled matcha liquid; they should be soaked but not collapsing. Arrange a first layer of soaked ladyfingers in the base of each glass.
6
Spoon or pipe half of the mascarpone cream over the first ladyfinger layer, smoothing it gently to the edges. Add a second layer of quickly dipped ladyfingers, then finish with the remaining cream.
7
Chill for 10 minutes to help the layers set slightly. Just before serving, sift 2 g matcha powder evenly over the top for a fresh green finish.

Nutrition per serving

614 kcal

Calories

10g

Protein

48g

Carbs

42g

Fat

Fiber

Notes

•Use ceremonial or good-quality culinary matcha for the cleanest flavour and brightest colour.
•Dip the ladyfingers quickly; matcha liquid is thinner than coffee, so over-soaking happens fast.
•For neater layers, transfer the cream to a piping bag or zip bag with the corner cut off.
•This quick version is designed for a 30-minute window; a longer chill of 1-2 hours will give an even cleaner set and deeper flavour.

Background

Tiramisu originated in Italy in the Veneto region as a layered dessert of coffee-soaked biscuits and mascarpone cream. This matcha version reflects a modern Japanese-style adaptation, replacing coffee and cocoa with the grassy bitterness of green tea powder while keeping the classic creamy structure.

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