In short: This no-bake matcha tiramisu, or matchamisu, layers ladyfingers dipped in a sweet matcha soak with mascarpone cream, then finishes with a dusting of matcha. Depending on your palate, swapping espresso for matcha can bring a grassy, gently bitter edge to the sweet, creamy mascarpone, with no coffee flavour.
A note on the numbers: Treat the quantities and times below as practical starting points. You can adjust them to suit your dish, ingredients and taste while keeping the ingredient ratios and minimum chill in mind.
Matcha tiramisu in one minute
This matcha tiramisu is a chilled, layered dessert rather than a baked sponge. For the baked kind, follow our matcha cake recipe instead.
| Quick facts | |
|---|---|
| Serves | 6 from one 20 x 15 cm dish |
| Prep | about 25 minutes |
| Chill | at least 6 hours; 8 to 12 hours preferred |
| Total | about 6 hours 25 minutes with the minimum chill |
| Matcha used | about 6 g, adjustable to taste |
| Note | This version uses one 20 x 15 cm dish; adjust the matcha to taste while keeping the ingredient ratios and minimum chill in mind. |
Jump straight to the method below, or read on for the details.
What you need to make matcha tiramisu (ingredients and equipment)
These amounts fill one 20 x 15 cm dish. The filling is a simple mascarpone cream, while matcha, water and a little sugar make the soak.
| Ingredient | Amount |
|---|---|
| Mascarpone | 250 g |
| Cold thickened cream | 300 ml |
| Icing sugar | 50 g |
| Vanilla | 1 tsp |
| Savoiardi (ladyfinger biscuits) | 18 to 20 |
| Water, for the soak | 240 ml |
| Matcha, for the soak | 2 tsp (about 4 g) |
| Matcha, for dusting | about 1 tsp (about 2 g) |
| Caster sugar, for the soak | 2 tbsp |
| Note | Scale these six-serving quantities only with the dish size. |
For a batch this size, you'll also need: a shallow 20 x 15 cm dish, two mixing bowls, a fine sieve, a whisk or electric mixer, a spatula and a serving dish.
Which matcha should you use?
One tin does both jobs here: use Zen Premium Grade Matcha for the soak and the dusting. Its grassy, gently bitter edge can stay noticeable against the sweet mascarpone cream, carrying the flavour from the first dip to the final dusting.
How much matcha, and how do you whisk it without lumps?
This recipe uses about 6 g of matcha in total: 2 tsp (about 4 g) whisked into the soak and about 1 tsp (about 2 g) sifted over the top before serving. Treat that as a starting point for a matcha-forward flavour against the cream, and use a little more or less to suit your taste.
Start by sifting the 4 g of matcha, then whisk it with about 60 ml of the just-warm water into a paste before stirring through the rest of the water and the caster sugar. Making the paste first helps prevent dry pockets and lumps. Keep the water just warm rather than boiling.
How to make matcha tiramisu, step by step
- Make the matcha soak. Sift the matcha into a bowl, whisk it with about 60 ml of the just-warm water into a smooth paste, then stir through the remaining water and caster sugar and set it aside to cool. Taste it and aim for a sweet, clearly matcha-forward soak.
- Whip the cream. Whip the cold cream with the icing sugar to soft-medium peaks, then briefly beat the mascarpone and vanilla in a second bowl, just enough to loosen it. Fold the cream into the mascarpone in two additions so the filling stays light and holds a soft shape.
- Dip the ladyfingers. Dip each ladyfinger for about 1 second per side, then lift it straight out; you want a damp surface and a firm centre, not a soaked biscuit.
- Build the layers. Lay a first layer of dipped ladyfingers across the dish, spread over half the mascarpone cream, then repeat for a second ladyfinger and cream layer. Leave any leftover soak in the bowl rather than pouring it over the top.
- Chill, then dust. Cover and refrigerate for at least 6 hours; an 8-to-12-hour overnight chill is preferred for an even set and softened ladyfingers. Just before serving, sift about 2 g of the reserved matcha over the tiramisu, adjusting the dusting to taste.
With the 25-minute prep estimate and the minimum chill, allow roughly 6 hours 25 minutes from start to first slice.
How do you soak the ladyfingers without soggy layers?
The trick is a quick dip and a light touch. Start with about 1 second per side in the cooled soak, then lift each ladyfinger out immediately. Aim for a damp outside and a firm centre: that tactile cue matters more than soaking up every drop and helps keep the finished layers from turning soggy.
Keep the soak thin and cool, and resist the urge to submerge the biscuits. Once the layers are built, leave any leftover soak in the bowl; that extra liquid can turn tidy layers into a puddle.
Does this recipe use raw eggs, alcohol or coffee, and what can you swap?
The mascarpone filling contains no egg, and the recipe uses no coffee or liqueur; choose alcohol-free vanilla if you need to avoid alcohol completely.
Check the savoiardi packet if you need to avoid egg entirely, as the biscuits may contain baked egg.
How long does matcha tiramisu need to chill?
For this version, allow at least 6 hours in the fridge; an 8-to-12-hour overnight chill is preferred for an even set and softened ladyfingers. Slice it sooner and the layers may not hold cleanly.
Keep the dish covered while it chills. Based on the prep estimate and minimum chill, allow about 6 hours 25 minutes from the mixing bowl to the first slice, and longer if you leave it overnight.
How do you store it, and how long does it keep?
Keep the tiramisu covered and in the fridge the whole time. For the best texture and colour, enjoy it within 2 to 3 days, and dust the matcha over the top close to serving so it stays vivid.
The 2-to-3-day window is about quality, not a hard safety guarantee; use fresh dairy and clean utensils, and do not rely on refrigeration to rescue a dessert that has been left out.
Can you make a vegan or egg-free version?
For a fully egg-free variation, use ladyfingers or sponge you have checked are egg-free; the filling itself is already eggless. For a vegan variation, use vegan ladyfingers, a plant-based mascarpone and a plant cream that whips; these swaps are untested, so treat them as a starting point rather than a finished recipe.
How to make a strawberry matcha tiramisu
This variation is untested: add one thin layer of 150 to 200 g hulled, thinly sliced and well-dried strawberries with each layer of cream. Keep the standard soak and mascarpone amounts; skip wet puree rather than guessing how much soak to remove.
How to serve matcha tiramisu (and the matcha that makes it)
Serve the tiramisu cold, straight from the fridge. Cut it into neat squares and finish with about 2 g of matcha, adjusted to taste. A final sift of Zen Premium Grade Matcha brings the grassy, gently bitter edge that balances the sweet mascarpone cream. For more ideas along these lines, browse our other matcha desserts.
Matcha tiramisu FAQ
Do tiramisu and matcha go together? For many palates, yes. Matcha's grassy, gently bitter edge can balance the sweet mascarpone cream, giving a creamy, lightly sweet, matcha-forward dessert instead of a coffee one.
What is matcha tiramisu made of? In this version, ladyfingers dipped in a sweet matcha soak are layered with whipped mascarpone cream and dusted with matcha. For one 20 x 15 cm dish, you'll use mascarpone, thickened cream, icing sugar, savoiardi, caster sugar and matcha; the full starting amounts are above.
Does matcha tiramisu taste good? If you enjoy matcha's grassy edge, yes. Expect a creamy, lightly sweet dessert with a clear, matcha-forward flavour rather than a coffee one. If you prefer things less grassy, ease back on the dusting.
What alcohol do you use for matcha tiramisu? None. This recipe has no added liqueur. Choose alcohol-free vanilla if you need to avoid alcohol completely.
Is matcha tiramisu made with raw eggs? No. The mascarpone filling is eggless. Check the savoiardi packet if you need to avoid egg completely, as the biscuits may contain baked egg.
How long does matcha tiramisu need to chill? For this version, allow at least 6 hours; an 8-to-12-hour overnight chill is preferred for an even set and softened ladyfingers. Slice it sooner and it may not hold cleanly.
How long does matcha tiramisu keep in the fridge? For the best texture and colour, enjoy it within 2 to 3 days, kept covered and continuously refrigerated. That is a quality window rather than a safety guarantee, so use fresh dairy and clean utensils.
Which matcha is best for tiramisu? Use one fresh matcha you enjoy for both the soak and the dusting; this recipe uses the same powder for both.
About the author
Written and reviewed for accuracy by Erin Young, founder of Zen Green Tea, sourcing matcha directly from Japanese farms.