Matcha Tiramisu

This Matcha Tiramisu recipe layers matcha green tea-soaked ladyfingers with a light, eggless whipped cream cheese filling. No water bath, no raw eggs, and only 20 minutes of hands-on prep time.

Is there a dessert you can't pass up if you see it on a menu? For me, that's tiramisu.

This easy Matcha Tiramisu recipe takes the classic Italian dessert and gives it an earthy, slightly bitter twist from green tea. It's rich, lightly sweet, and the matcha cuts right through the cream so it never feels heavy.

What is tiramisu?

Tiramisu is a decadent coffee-based Italian dessert -- the name literally means "pick me up."

It's traditionally made with coffee, mascarpone cheese, eggs, and sugar, dusted with cocoa.

There are versions made with raw eggs, versions where the eggs are cooked to a safe temperature, and eggless versions like this one.

Traditional vs. eggless

Traditional tiramisu usually calls for egg yolks whisked over a double boiler, which is then folded into mascarpone cheese. That method gives a very silky, custard-like cream, but it takes more time and a candy or instant-read thermometer to do safely.

This version skips the eggs entirely and uses whipped cream cheese instead of mascarpone, which:

• cuts the prep time roughly in half
• avoids the raw/cooked egg question altogether
• uses cream cheese, which is easier to find than mascarpone

Want the more traditional route?

You can substitute mascarpone 1:1 for the cream cheese here and still omit the eggs.

Matcha tiramisu vs. classic coffee tiramisu

They share a similar structure -- soaked ladyfinger biscuits layered with a sweetened cream, but the flavor and feel are pretty different.

If you enjoy the idea of tiramisu but find coffee flavor a bit intense, matcha is a gentler entry point -- the bitterness is softer and more vegetal than bitter espresso.

And if you're looking for a less caffeinated variation, try my Hojicha Tiramisu, which is a roasted green tea version.

Choosing matcha for desserts

If you're new to matcha, check out my Beginner's Guide to Matcha.

Matcha quality has an outsized effect on how this dessert turns out, more so than in drinks where it's diluted with milk.

Color: good matcha is a vivid, bright green. If it looks dull, olive, or yellowish, it's likely old or low grade.

Freshness: matcha oxidizes and loses flavor quickly once opened. Buy a size you'll use within a couple of months, and keep it sealed in the fridge or freezer.

Culinary vs. ceremonial: ceremonial grade (meant for whisking with water alone) works beautifully here and gives the best color and flavor, but a good culinary grade is a fine, less expensive option for baking.

How to make matcha tiramisu at home

Make the cream filling:

Add the softened cream cheese, or mascarpone cheese and granulated sugar to a stand mixer bowl fitted with the paddle attachment.

Beat until the cream cheese is light and fluffy. Add in the vanilla extract and continue beating until combined. Set aside.

In a separate bowl, pour in the chilled heavy whipping cream.

Whisk until bubbles start to form. Add in the powdered icing sugar and continue whisking until it reaches stiff peaks.

Take about ⅓rd of the whipped cream and fold it into the whipped cream cheese.

Repeat with the remaining whipped cream until it is all incorporated. Set aside.

Prepare the matcha tea:

Sift 2 tablespoon of matcha powder into ½ C hot boiled water. Stir until the powder is fully dissolved. Let the tea cool for a few minutes before proceeding.

Pour the tea into a tall mason jar (I used a 1 C mason jar).

Assemble:

Take a ladyfinger biscuit and dip it into the matcha tea, ensuring all sides are coated. Be careful not to soak the biscuit for too long or it will disintegrate.

Place the soaked ladyfinger onto the bottom of a container (I used a 6" by 4" container). Repeat until you have a completed layer on the bottom.

Divide the cream into 3 portions.

Layer one batch of cream over top of the ladyfingers. Use an offset spatula to smooth out the cream.

Repeat and layer with additional soaked ladyfingers and cream.

Dust the top layer with matcha powder.

Cover and chill in the fridge for at least 4 hours.

Slice and serve chilled.

Substitutions

No mascarpone or cream cheese: the recipe as written already uses cream cheese, so this isn't an either/or - but if you want a lighter tang, a mix of half cream cheese and half mascarpone works well.

Dairy-free: substitute a dairy-free cream cheese alternative and a coconut-cream-based whipped topping (chill a can of full-fat coconut milk overnight, then whip just the solid cream that rises to the top). The flavor will lean slightly more coconut-forward, which will pair nicely with matcha.

Ladyfinger biscuits: if you can't find them, sponge or chiffon cake cut into strips is a reasonable substitute.

How to store

Store the matcha tiramisu covered in the refrigerator for up to 3-4 days.

The flavor and texture actually improve after the first 24 hours as the ladyfingers soften and the layers meld.

For longer storage, freeze (pan or individual cups) for up to 1 month and thaw overnight in the fridge before serving.

Individual portions

This recipe adapts easily to individual cups or jars if you want an individual, dinner-party-ready presentation instead of a sliced pan dessert.

Layering: break ladyfingers to fit the width of your cup, soak, and layer 2-3 ladyfinger pieces per layer with cream in between -- 2 full layers per cup is usually enough for a satisfying portion.

Jars: straight-sided glasses or jars (like Weck jars, mason jars) show the layers best. Avoid cups that taper too sharply at the bottom, since the ladyfingers are harder to fit evenly.

Storage for cups specifically: cover each cup tightly with plastic wrap or a lid and refrigerate for up to 3-4 days. Wrap tightly and freeze up to 1 month, then thaw overnight in the fridge.

Make-ahead for events: cups are actually easier than a pan for parties, since they're already portioned and grab-and-go -- assemble up to 2 days ahead and keep chilled until serving.

Troubleshooting

My whipped cream cheese mixture is runny instead of light and fluffy: it's almost always one of two causes:

1) the cream cheese was too warm when you started, or

2) the whipped cream wasn't whipped enough before folding in

Tip: chill your bowl and beaters ahead of time, and make sure the cream holds a firm peak before folding it in.

If it's too runny, place the mixture into the fridge or freeze for 10-15 minutes to help firm it up.

My ladyfingers turned soggy/fell apart: they were soaked too long. A matcha dip should be quick, about 1 second per side is enough. The ladyfinger should absorb liquid but still hold its shape when you pick it up.

My layers won't hold their shape when sliced: give it more chill time -- 4 hours is a minimum, but overnight sets it much more firmly and makes for cleaner slices.

My matcha layer tastes flat or overly bitter instead of earthy: this is almost always a matcha quality issue rather than a technique issue -- see the matcha-buying section above.

My cream mixture looks grainy or curdled: this usually happens if the cream cheese wasn't fully smooth before you started folding in whipped cream, or the cream cheese was too cold.

Make sure the cream cheese and sugar are beaten until completely smooth first.

If it's still grainy, pull out about 1-2 tablespoon of the mixture in a microwave-safe bowl, heat it in the microwave for 20 seconds, or until just about melted, and then pour it back into the rest of the mixture. Beat until smooth.

FAQ

Can I use mascarpone instead of cream cheese? Yes -- substitute it 1:1. Just make sure it's at room temperature before creaming.

How far ahead can I make this for a party? Up to 2 days ahead, covered tightly in the fridge -- this is genuinely a better make-ahead dessert than most, since it needs the chill time anyway. For a party, assemble the night before and it'll be perfectly set and flavor-developed by serving time.

Can I freeze matcha tiramisu? Yes, for up to 1 month, tightly wrapped. Thaw overnight in the fridge before serving -- texture will be slightly softer than fresh but still good.

Can I make this without ladyfingers? Sponge cake cut into strips works in a pinch, though ladyfingers give the classic texture.

Is this recipe egg-free? Yes -- there are no eggs, raw or cooked in this recipe.

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