Easy Matcha Tiramisu For Tea Lovers

If you’re a fan of both classic tiramisu and the vibrant, earthy flavors of matcha, this Matcha Tiramisu is a must-try. It’s a delightful fusion of Italian and Japanese flavors, bringing together the richness of mascarpone and heavy cream with the subtle umami and bitterness of matcha. The result? A luscious, creamy dessert with layers of flavor that melt in your mouth. It’s a perfect no-bake dessert for my 14 course dinner for Dom’s family!

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14 Course Dinner For Dom’s Family

Dom’s grandma is visiting from Taiwan, and I wanted to host a 14 course family dinner. For 15 people, I’m making all sorts of dishes from Taiwanese Cold Dish Appetizers to Korean Soy Glazed Pork Belly Wraps. Of course, we had to have dessert.  I am not a huge dessert person, but whenever I’m hosting and need something quick, easy, and sweet, I always go for tiramisu. It’s effortless, delicious, and never disappoints. Since I’ve been really loving matcha recently, I want to make a Matcha Tiramisu, a fun twist on the classic Italian dessert, as the last pick-me-up dessert course.

Ingredients For Matcha Tiramisu

• 6 egg yolks
• 1/2 cup of sugar
• 1 cup of heavy cream
• 2-3 tbsp sugar
• 16 oz of mascarpone
• 2 cups of strong matcha
• about 40 lady fingers
• 2-3 tbsp matcha powder (for dusting)

Whipped Mascarpone Cream

The delicious Whipped Mascarpone Cream inside is what gives this tiramisu that light, airy feeling. This cream is made of 3 components: mascarpone cheese, whipped cream, and custard. Mascarpone is a rich Italian cheese with a slight tang that gives this dessert its depth.

Starting with egg yolks and sugar, this mix is whisked over a warm water bath, a technique known as a bain-marie. The gentle heat gives the mixture a rich, velvety texture without scrambling the eggs. Once you see ribbons forming, you’re ready to add in the whipped cream and mascarpone. Make sure not to overmix, because that will deflate the delicate airiness. 

Matcha

Then comes my favorite part, the matcha! Matcha is a Japanese green tea that usually comes in a powder. It has a pleasant bitterness, just like espresso, but ends on a umami note instead. It cuts through the richness of the cream in the same way, while giving this dessert that beautiful emerald green color. Before dipping your lady fingers in your matcha, make sure you’ve made it extra strong!

For this dish, I used high grade ceremonial matcha because of its flavor and color. Ippodo Tea is my go-to matcha brand. It has a smooth sweetness and umami accompanied by a hint of bitterness. It’s just enough richness for matcha fans, and super approachable for beginners.

Lady Fingers

The last, but arguably most important ingredient is lady fingers, which are sponge-like biscuits. These soak up the matcha tea beautifully, adding just the right amount of structure for the dessert’s delicate layers. I usually find these in the cookies or international section. You can use either the soft or the crunchy version, but for today’s recipe i am using the more soft and spongy ladyfingers.

Be careful when dipping the lady fingers into the matcha tea — too much soaking can make them too soggy. The tiramisu should chill for at least four hours, or preferably overnight, to let the flavors meld within the soaked ladyfingers.

Step By Step Guide to Matcha Tiramisu

1. Whisk together egg yolks and sugar over warm water until thick and pale.
2. Whip heavy cream and sugar until soft peaks form.
3. Gently fold the egg yolk mixture into the mascarpone cheese until smooth.
4. Carefully fold in the whipped cream to keep the mixture airy.
5. Dip ladyfingers briefly into matcha and arrange a layer at the bottom of your dessert dish.
6. Spread a layer of the mascarpone mixture over the lady fingers.
7. Repeat with another layer of matcha-soaked lady fingers, followed by another layer of mascarpone mixture.
8. Finish by dusting matcha powder on top.

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