Irresistible 3-Layer Matcha Tiramisu Recipe You’ll Crave

I still remember my first bite of matcha tiramisu at a tiny Kyoto café – that moment when Italian indulgence met Japanese elegance in one perfect dessert. The creamy mascarpone, the delicate bitterness of matcha, those coffee-less ladyfingers soaking up green tea goodness… it was love at first taste. Right then, I knew I needed to recreate this magical fusion dessert at home. After many experiments (some messy, all delicious), I perfected this no-bake version that captures everything I adored about that first bite. Whether you’re a matcha fanatic or tiramisu traditionalist, this recipe will make you believe in the power of culinary crossovers.

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Why You’ll Love This Matcha Tiramisu

Trust me, this isn’t just another fancy dessert – it’s a game-changer. Here’s why:

• No-bake magic: No oven, no stress. Just layer, chill, and wow your guests with minimal effort.
• That unforgettable flavor: The earthy matcha cuts through the rich mascarpone cream in the most delicious way.
• Always impresses: The vibrant green layers make people think you slaved for hours (our little secret!).
• Perfect make-ahead: Tastes even better after overnight chilling – ideal for stress-free entertaining.

My matcha mille crepe cake is perfect for fans of layered desserts, or try a rolled version with my matcha roll cake.

Ingredients for Matcha Tiramisu

Gathering the right ingredients is half the battle won with this recipe. Here’s what you’ll need, divided into logical groups so you can prep like a pro:

For the Matcha Mascarpone Cream

• 3 large egg yolks – farm-fresh if possible, they make the cream extra rich
• 1/3 cup granulated sugar (70 g) – I like to use fine sugar that dissolves easily
• 8 oz mascarpone cheese (225 g) – must be room temperature or it’ll lump up
• 1 ½ cups heavy whipping cream (350 g) – chilled is best for whipping
• 2 teaspoons matcha powder – sifted to avoid clumps (trust me on this!)
• 1 teaspoon vanilla extract – the real stuff, not imitation

For the Matcha Soak

• 2 teaspoons matcha powder – sifted again for smooth soaking liquid
• 1 tablespoon granulated sugar – just enough to balance the matcha’s bitterness
• ½ cup hot water (120 g) – not boiling, about 175°F works perfectly

For Assembly

• 24–30 ladyfinger cookies – Savoiardi-style work best (about one package)
• 2 teaspoons matcha powder – for that gorgeous green dusting at the end

Pro tip: Buy extra matcha – you’ll be making this again soon!

Equipment You’ll Need

Don’t worry you won’t need any fancy gadgets for this! Just gather these basics from your kitchen:

• Double boiler (or a heatproof bowl over simmering water)
• Whisk (my trusty balloon whisk never fails me)
• Fine mesh sieve (for lump-free matcha dusting—game changer!)
• 8×8 inch dish (or similar shallow rectangular pan)
• Electric mixer (but strong arms work too for whipping cream)

That’s it! Now let’s make some magic.

How to Make Matcha Tiramisu

Okay, here comes the fun part! I promise this isn’t as intimidating as it looks. Just follow these steps, take your time, and you’ll have the most incredible matcha tiramisu ready to chill in no time.

Step 1: Prepare the Matcha Mascarpone Cream

First, let’s make that dreamy cream base. Grab your double boiler (or improvise with a heatproof bowl over simmering water – that’s what I do most days!). Whisk together the egg yolks and sugar until they turn pale yellow and slightly thickened – about 3-4 minutes of steady whisking. This is where the magic starts!

Now, remove from heat and whisk in the room-temperature mascarpone until smooth. No lumps allowed! In another bowl, whip the heavy cream with sifted matcha and vanilla just until soft peaks form. Here’s my golden rule: fold the whipped cream into the mascarpone mixture gently, like you’re tucking a baby in. Overmixing = sad, deflated cream, and we don’t want that!

Step 2: Make the Matcha Soak

This step is quick but crucial. Whisk together the matcha, sugar, and hot water in a wide bowl until completely dissolved. Now for the ladyfingers – work fast here! Dip each one in the matcha soak for about 1 second per side (I count “one Mississippi” in my head). Any longer and they’ll turn to mush. Learned that the hard way during my first attempt – what a soggy disaster!

Step 3: Assemble the Matcha Tiramisu

Time to build those beautiful layers! In your dish, arrange a single layer of soaked ladyfingers (about 12-15 depending on your pan size). Spread half the matcha cream over them evenly. Repeat with another layer of dipped ladyfingers and the remaining cream. Now the hardest part – cover and refrigerate for at least 4 hours, but overnight is truly best. I know, the wait is torture, but trust me, it’s worth it!

Right before serving, dust the top generously with sifted matcha powder through that fine mesh sieve. Makes all the difference for that picture-perfect finish and extra matcha kick!

Tips for the Perfect Matcha Tiramisu

After making this more times than I can count (okay, maybe I have a problem), here are my non-negotiable secrets for matcha tiramisu success:

• Sieve everything twice: Matcha clumps like crazy – sifting it with the sugar before mixing prevents those nasty green lumps in your cream.
• Patience pays off: That overnight chill isn’t just a suggestion – it transforms the texture from good to “oh-my-god-what-is-this-magic” amazing.
• Don’t cheap out: Splurge on ceremonial-grade matcha and real Italian mascarpone. The flavor difference is night and day!

Follow these, and you’ll be the matcha tiramisu hero at your next gathering!

Matcha Tiramisu Variations

Once you’ve mastered the classic version, try these fun twists to make it your own! My kitchen experiments have led to some delicious discoveries:

• Gluten-free delight: Swap regular ladyfingers for gluten-free ones – they soak up the matcha just as beautifully.
• White chocolate matcha: Fold 1/2 cup melted white chocolate into the mascarpone cream for extra decadence (my sweet tooth’s favorite!).
• Berry matcha fusion: Add a layer of fresh raspberries between the cream and ladyfingers for a tart contrast.
• Adult version: Spike the matcha soak with 1 tablespoon of sake or matcha liqueur – so good at dinner parties!

The best part? You can mix and match these ideas to create your signature version. Just don’t tell my Italian grandmother about the white chocolate addition – some traditions are sacred!

Serving and Storing Matcha Tiramisu

Here’s the thing about matcha tiramisu – timing is everything! That gorgeous green dusting loses its vibrancy if it sits too long, so always wait until right before serving to sift that final layer of matcha powder. I keep my fine mesh sieve and matcha bowl right by the dessert plates for last-minute perfection.

When it’s showtime, use a sharp knife dipped in hot water for clean slices – the contrast of those neat layers against your serving plate is pure edible art. For extra flair, garnish with a few fresh raspberries or edible flowers. My friends always gasp when I bring this out – little do they know how simple it really was!

Storing Like a Pro

Leftovers? (Yeah right – but just in case!) Cover tightly with plastic wrap pressed directly on the surface to prevent drying out. It keeps beautifully in the fridge for 3-4 days, though the texture is absolute heaven on day two when all the flavors have fully mingled.

Want to prep ahead? You can freeze individual portions for up to a month! Just wrap slices tightly in plastic, then foil. Thaw overnight in the fridge and re-dust with matcha before serving. I always stash a few emergency slices – because sometimes you just need spontaneous matcha tiramisu happiness!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! Your exact matcha tiramisu nutrition will vary based on your specific ingredients (like how generous you are with that mascarpone… no judgment here!). Here’s the breakdown per serving based on my standard recipe:

• Calories: 320 kcal (worth every single one!)
• Fat: 22g (13g saturated – it is a dessert after all)
• Carbs: 25g (18g from sugars)
• Protein: 6g (thank you, eggs and mascarpone!)
• Caffeine: About 30mg per serving (gentler than coffee tiramisu)

Now, before you panic about the numbers – remember this serves 8 decent portions (or 6 if you’re feeling indulgent). I always say: life’s too short to skip dessert, especially when it’s packed with antioxidant-rich matcha! Everything in moderation, right?

Pro tip: If you’re watching calories, you can lighten it up slightly by using half mascarpone and half Greek yogurt in the cream mixture. But honestly? I’d rather have a smaller portion of the real deal – some things just shouldn’t be compromised!

I’d absolutely love to hear how your matcha tiramisu adventure turns out! Did you stick with the classic version or try one of the fun variations? Maybe you discovered an even better trick for dipping those ladyfingers? Drop a comment below and share your experience – the good, the messy, and the delicious! Your tips might just help another matcha lover perfect their technique.

And if you snap a photo of your gorgeous creation (I know it’ll be Instagram-worthy!), tag me – nothing makes me happier than seeing my recipes come to life in your kitchens. Happy baking, friends! May your matcha be clump-free and your mascarpone perfectly smooth.

P.S. If this recipe becomes your new favorite like it is mine, don’t forget to pin it or save it for later. Trust me, you’ll be craving this again sooner than you think!

Matcha Tiramisu FAQs

I get asked these questions ALL the time when serving this dessert – here are the answers straight from my trial-and-error experience (emphasis on the errors early on!):

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