This matcha tiramisu is rich and decadent and made with alternating layers of matcha soaked ladyfingers and creamy matcha mascarpone cream. Also, unlike classic tiramisu, this tiramisu does not include alcohol, so anyone can enjoy!
Matcha soaked ladyfingers are layered in between lightly sweetened matcha mascarpone, making this dessert unbelievably decadent and creamy, yet light and fluffy. It makes a wonderful caffeine alternative to coffee and espresso for the afternoons.
What are ladyfingers?
Ladyfingers are essentially dry spongecake in the shape of fingers. They are often used to make desserts with cream, like tiramisu and trifles, and desserts with mousse, like raspberry charlottes.
You can use homemade ladyfingers or purchase pre-made ladyfingers at most grocery stores and Italian markets.
Please scroll down to the recipe card for the ingredient quantities!
For the mascarpone cream:
- Egg yolk - Make sure to use large egg yolks, as this recipe is based on large eggs.
- Milk - We recommend full fat milk for best flavor, but your preferred fat milk is okay as well.
- Sugar - Regular granulated white sugar is recommended.
- Mascarpone cheese - We highly recommend letting the mascarpone warm up a little at room temperature so that it is easier to mix.
- Matcha powder - Make sure to use at least culinary grade matcha. The better the matcha, the brighter the color and the more fragrant and less bitter the matcha will taste. If you have the budget, we recommend this universal grade matcha. It will look especially nice for the top dusting.
- Vanilla - Just a little bit of vanilla extract to add another layer of flavor to the mascarpone cream.
For the ladyfingers:
- Ladyfingers - You can ladyfingers at most grocery stores or Italian markets.
- Milk - Instead of using water, milk will give the matcha soak more flavor. This will give the tiramisu a richer flavor compared to using water.
- Matcha powder - Again, good matcha gives better flavor. We recommend at least culinary grade matcha.
Overview: How to make matcha tiramisu
Please scroll down to the recipe card for the full recipe and instructions!
Make the cream and matcha soak:
1. Prepare a double boiler. Bring an inch of water to a simmer in a pot. Then, reduce the heat to low to keep the water hot.
2. Gently cook egg mixture. In a bowl large enough to sit over the top of the pot, whisk together egg yolks, sugar, and milk. Place the bowl over the pot and heat the mixture while whisking until it reaches at least 160°F. Remove from heat and whisk until the mixture is fluffy and pale yellow. Set aside to cool.
🌟Pro tip: If the bowl ever feels too hot, take it off the pot to let cool before placing back onto to the pot. You wan to avoid scrambling the egg yolks!
3. Make matcha mascarpone. Whisk together matcha, milk, and vanilla to form a paste. Add the mascarpone and fold with a rubber spatula until well combined.
4. Mix together egg mixture and matcha mascarpone. Add the matcha mascarpone to the cooled egg mixture and gently whisk until well combined. Set aside.
5. Make whipped cream. Combine the heavy cream and sugar and whip until medium stiff peak. Medium stiff peak is when the cream holds its shape but is not completely firm yet.
🌟Pro tip: If whipping the cream with a hand mixer or stand mixer, start on a lower speed. Once the cream has thickened a little, increase the speed. This will prevent a lot of cream from splashing.
6. Finish matcha mascarpone cream. Add the whipped cream to the egg and mascarpone mixture and gently fold with a rubber spatula until evenly combined and no more streaks are visible. Set aside until needed.
7. Make matcha soak. Whisk together the matcha powder and a small amount of milk to form a smooth paste. Then, whisk in the remaining milk, a little at a time, making sure there are no clumps. Set aside until needed.
📝Note: The matcha soak may need to be stirred up occasionally because the matcha powder tends to sink to the bottom.
Assemble the matcha tiramisu:
1. Soak and arrange ladyfingers. Dip the ladyfingers, one at a time, into the matcha soak. Then, arrange the ladyfingers in the square pan in a single layer.
📝Note: Because the matcha soak is not cold, it will take about 7 to 10 seconds to soak each ladyfinger. The ladyfingers should be well soaked but not soggy.
2. Layer on mascarpone cream. Add about ⅓ of the matcha mascarpone cream onto the ladyfingers and level it out with an offset spatula or the back of a spoon. Repeat the two layers two more times for a total of 6 layers.
📝Note: Depending on the depth of your square pan, you may only be able to make a total of 4 layers. If you have leftover ingredients because of that, feel free to make a small tiramisu.
3. Chill. Cover and refrigerate the matcha tiramisu for 4 hours or overnight to allow the cream to set.
4. Serve. Dust the top of the tiramisu with matcha powder. Cut the matcha tiramisu with a sharp knife and use either a rubber spatula or a metal serving spatula to help remove each piece of tiramisu from the pan.
🌟Pro tip: Wipe the knife after each cut to keep the tiramisu sharp, neat, and clean.
- Don't over-whip the heavy cream. Over-whipping the heavy cream will make the mascarpone cream look granulated and the tiramisu overall will be stiffer and less creamy.
- Don't soak the ladyfingers for too long. Soaking the ladyfingers too much will make them soggy. This will make the tiramisu taste soggy instead of creamy.
- Monitor the heat on the egg mixture. Make sure the bowl doesn't get too hot or the egg yolk may become curdled. If the bowl starts to become too hot, take it off the pot and let it cool before placing on the pot again. If the mixture looks curdled, it is best to restart.
Cover the leftover matcha tiramisu and store in the fridge for up to 3 to 4 days or store in an airtight container and freeze for up to 2 months.
If freezing, simply take out as many portions as you'd like and let it thaw in the fridge overnight or at room temperature for about 15 minutes.
Tiramisu is usually made of at least 4 alternating layers of mascarpone cream and soaked ladyfingers.
Tiramisu literally translates to "pick me up" or "cheer me up" in Italian. It's an iconic Italian dessert served at the end of meals in hopes to lift spirits.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
For the egg yolk base:
- 2 large egg yolk
- ½ cup granulated sugar
- ⅓ cup milk
For the mascarpone base:
For the cream base:
- 1¼ cups heavy cream
- 2 tablespoons granulated sugar
For the ladyfingers:
- 1 cup milk
- 2½ tablespoons culinary grade matcha plus more for dusting
- 24-26 pieces ladyfingers
Make the egg yolk base:
- Heat an inch of water in a pot and bring the water to a simmer. Then, reduce the heat to low to keep the water hot.
- In a large heatproof bowl that is big enough to sit on the pot, combine the egg yolks, sugar, and milk. Whisk until well combined.
- Place the bowl over the pot of hot water and constantly whisk until the sugar has dissolved and the mixture reaches at least 160°F. Immediately remove the bowl off the pot and continue to whisk for a a few more seconds to prevent overheating.*If the bowl ever feels too hot, take it off the pot to let the bowl cool before putting it back over the hot water.*
- Using a hand mixer, beat the mixture on medium high speed until it becomes fluffy and pale yellow in color, about 5 to 10 minutes. Set aside to cool until needed.
Make the mascarpone base:
- In a medium mixing bowl, whisk together the matcha powder, milk, and vanilla until a smooth paste forms.
- Add the mascarpone cheese to the matcha paste and fold with a rubber spatula until evenly combined.
- Add the matcha mascarpone mixture to the cooled egg yolk base and gently whisk until the mixture is well combined. Set aside until needed.
Finish the matcha mascarpone cream:
- In a large mixing bowl, combine the heavy cream and sugar. Using a hand mixer, whip the cream to medium stiff peak.*Please refer to the post above for photo reference.*
- Add the whipped cream to the egg yolk and mascarpone mixture and gently fold with a rubber spatula until well combined and no more steaks are visible.
Prepare the matcha soak:
- In a shallow bowl large enough to fit a whole ladyfinger, mix together the matcha powder and 3 to 4 tablespoons of milk. Whisk until a smooth paste forms. Then, whisk in the remaining milk, a little at a time, making sure no clumps of matcha is left.
Assemble the matcha tiramisu:
- Prepare an 8 or 9 inch square pan and gather the prepared matcha mascarpone cream, lady fingers, the matcha soak, and an offset spatula or spoon.
- Dip each ladyfinger into the prepared matcha soak until the ladyfingers are soaked but not soggy, about 7 to 10 seconds. Arrange the soaked ladyfingers into the square pan, side-by-side, in a single layer. Cut or break ladyfingers into smaller pieces if needed.
- Top the ladyfingers with about ⅓ of the mascarpone cream. Level out the cream with an offset spatula or the back of a spoon.
- Dip and and arrange another layer of ladyfingers on top of the mascarpone cream and gently press the ladyfingers down to ensure they are compact. Top with another ⅓ of the matcha mascarpone cream and level it out. Repeat the two layers one more time to make a total of 6 layers.*If you have a shallower pan, you can make a total of 4 layers instead.*
- Cover the tiramisu with cling wrap and refrigerate for 4 hours or overnight to set.
- Uncover the tiramisu and dust the top with with matcha powder. Use a sharp knife to cut and portion the tiramisu. Wipe the knife between each cut to keep the tiramisu looking clean and sharp.
- Use a small metal serving spatula or rubber spatula to help remove each square of tiramisu nicely. Enjoy!*If needed, dust on more matcha powder right before serving.*
- Total layers - Our tiramisu had a total of 6 layers, three of each. However, if you're using a shallower square pan, you may only be able to make a total of 4 layers. Which is totally fine as well.
- Feel free to make a smaller matcha tiramisu if needed.