Matcha Tiramisu, a refined twist on the Italian Classic
Matcha Tiramisu layers delicate matcha-soaked ladyfingers with a light, creamy mascarpone filling. The earthy bitterness of Japanese green tea beautifully balances the richness of the cream, creating a dessert that’s elegant, aromatic, and gently bittersweet. Finished with a dusting of vibrant matcha powder, it’s a modern East-meets-West indulgence, perfect for tea lovers and special occasions.
Ingredients
(Serves 2)
Mascarpone Cream
100 g mascarpone cheese
1 large egg yolk
30 g sugar (about 2 tbsp)
100 ml whipping cream, well chilled
½ tsp vanilla extract (optional)
Matcha Soak
1 tsp matcha powder (culinary grade)
120 ml hot water (not boiling, about 75–80°C)
1–2 tsp sugar or honey (to taste)
Assembly
6–8 ladyfingers (Savoyard), halved if needed
Extra matcha powder, for dusting
Instructions
Prepare the matcha
Whisk matcha powder with hot water until smooth and frothy.
Sweeten lightly and let cool completely.
Make the mascarpone cream
Whisk egg yolk with sugar until pale and slightly thick.
Add mascarpone and vanilla, mix until smooth.
In a separate bowl, whip the cream to soft peaks.
Gently fold whipped cream into the mascarpone mixture.
Assemble
Quickly dip ladyfingers into the cooled matcha (do not soak too long).
Arrange a layer in two small glasses or ramekins.
Spoon over half of the mascarpone cream.
Repeat with another layer of matcha-dipped ladyfingers and cream.
Chill
Cover and refrigerate for at least 4 hours (overnight is best).
Finish
Just before serving, dust generously with matcha powder.
Tips
For a no-raw-egg version, replace the egg yolk with 1 tbsp powdered sugar and increase mascarpone to 120 g.
Use ceremonial-grade matcha for a more vibrant color and refined bitterness.
Serve with genmaicha or hojicha tea for a beautiful pairing.
Pairing Suggestions
Genmaicha (Japanese green tea combined with roasted popped brown rice)
Toasty roasted rice notes add warmth and gentle nuttiness, softening matcha’s bitterness while cleansing the creamy mascarpone finish.
Hojicha Tea
Low in tannin with roasted, caramel-like aromas, Hojicha enhances the dessert’s depth without overpowering its delicate layers.
Moscato d’Asti – Piedmont, Italy
Lightly sparkling with floral sweetness and fresh acidity, it lifts the richness of the tiramisu and refreshes the palate beautifully.
Sauternes – Bordeaux, France
Lush, honeyed sweetness and hints of apricot mirror the creaminess of mascarpone, creating a luxurious, indulgent contrast to matcha’s earthiness.
Umeshu (Japanese Plum Wine)
Delicately sweet with bright plum acidity, Umeshu bridges Japanese and European flavors, offering a refined and harmonious finish.