Matcha Tiramisu: easy and creamy recipe

Matcha tiramisu replaces the coffee and cocoa of the classic tiramisu with Japanese matcha. The result combines a sweet mascarpone cream with a light vegetal bitterness. To keep the flavor clean, prepare a matcha that is concentrated enough to soak the biscuits without making the dessert soggy.

Ingredients for 6 people

• 250 g mascarpone
• 3 fresh eggs
• 70 g sugar
• 18 to 24 ladyfingers, depending on the dish
• 5 g Yame matcha for soaking
• 150 ml water at approximately 75 °C
• 1 to 2 g Yame matcha for the finish

The eggs are used raw in this version: choose very fresh eggs, keep the dessert in the refrigerator, and serve it quickly.

How to prepare a matcha tiramisu

1. Prepare the soaking matcha

Sift 5 g of matcha into a bowl. Gradually pour in 150 ml of hot water, then whisk until the mixture is smooth. Let it cool slightly before soaking the biscuits.

The liquid should be more concentrated than matcha intended to be drunk on its own: some of its intensity will be softened by the biscuits and the mascarpone cream.

2. Prepare the mascarpone cream

Separate the whites from the yolks. Whisk the yolks with the sugar until the mixture lightens, then incorporate the mascarpone until you have a smooth cream.

Whip the egg whites into firm peaks and gently fold them into the mixture using a spatula. Avoid overworking the cream so that it retains a light texture.

3. Soak the biscuits without making them soggy

Quickly dip each biscuit into the cooled matcha. A brief dunk is usually enough: the biscuits will continue to absorb moisture while resting.

Arrange a first layer in the bottom of the dish, then cover it with a layer of mascarpone cream. Repeat the process.

4. Let it rest in the refrigerator

Cover the dish and place it in the refrigerator for at least 4 hours. Resting overnight usually results in an even more homogeneous texture.

5. Add the matcha at the last moment

Just before serving, sift a thin layer of matcha over the top. This step adds color and a fresher taste than if the powder were to sit in contact with moisture for several hours.

How to avoid a matcha tiramisu that is too bitter?

The balance depends mainly on three elements: the amount of matcha, the concentration of the soaking liquid, and the amount of sugar. Adding a lot of powder directly into the cream is not necessarily the best solution: the matcha can become dominant and its texture more noticeable.

Start by concentrating the flavor in the soaking liquid and the finish. You can then adjust the recipe to your taste during a second attempt.

Why sift the matcha?

Matcha is a very fine powder that easily forms small lumps. Sifting it before mixing it with water facilitates its dispersion and prevents finding pockets of dry powder in the dessert.

This step is also useful for the finish: a fine mesh strainer allows for an even layer rather than an accumulation of powder in certain spots.

Can the matcha tiramisu be prepared the day before?

Yes. Resting allows the biscuits, matcha, and cream to balance out. Prepare the dessert the day before, keep it covered in the refrigerator, and add the finishing matcha powder just before serving.

What amount of matcha should I provide?

For a dish of about six portions, 6 to 7 g in total is a good testing base: about 5 g for soaking and 1 to 2 g for the finish. The dosage can be adjusted according to the size of the dish, the quantity of biscuits, and the desired intensity.

If you enjoy cooking with Japanese tea, discover also our matcha and hojicha recipes.

FAQ about matcha tiramisu

Can the ladyfingers be replaced?

Yes. Sponge fingers or sliced sponge cake can work. You just need to adjust the soaking time: a very porous base absorbs liquid more quickly.

Can matcha be added directly into the cream?

Yes, but start with a small, sifted amount. For this recipe, we prefer to concentrate the matcha in the soaking liquid and the finish in order to keep the cream sweet and contrasted.

Why does the finishing matcha darken?

Powder exposed to the moisture of the cream can darken over time. Sift it just before serving to preserve a fresher appearance.

How long should the tiramisu rest?

Count on at least 4 hours in the refrigerator. Preparing it the day before is convenient and gives the textures more time to stabilize.