Japanese Tiramisu Recipe with Matcha

Japanese tiramisu is a matcha-forward take on the Italian chilled dessert, layered with mascarpone cream and ladyfingers briefly dipped in sweet green tea. It is served cold, and the contrast between earthy matcha, mellow cream, and soft biscuits makes each layer distinct without requiring an oven. This version is egg-free and inspired by Japanese flavors; it is not a claim that tiramisu originated in Japan.

Ingredients

1 cup (240 ml) warm water
1 tablespoon (5 g) matcha powder, plus 2 teaspoons (4 g) for the cream and 1 teaspoon (2 g) for dusting
1 tablespoon (12 g) granulated sugar
8 ounces (225 g) mascarpone, cold
1 1/2 cups (360 ml) heavy whipping cream, cold
1/2 cup (60 g) powdered sugar
1 teaspoon (5 ml) vanilla extract
1/8 teaspoon (0.7 g) fine salt
7 ounces (200 g) crisp ladyfingers, usually about 24 to 30, depending on their size

Instructions

Make the matcha dipping tea. Put the warm water in a shallow bowl. Sift in 1 tablespoon (5 g) matcha and whisk until smooth, then stir in the granulated sugar. Let the tea cool to room temperature while you prepare the cream. Warm water helps dissolve the powder, but very hot water can make matcha taste more bitter; if the water is steaming, let it sit for a few minutes before whisking.
Prepare the mascarpone mixture. Sift the remaining 2 teaspoons (4 g) matcha into a small bowl. Whisk in about 1 tablespoon of the measured heavy cream until you have a smooth paste with no dry pockets. In a medium bowl, stir the cold mascarpone, powdered sugar, vanilla, salt, and matcha paste together just until smooth. Stop as soon as the mixture is combined; prolonged or vigorous mixing can make mascarpone loose or grainy.
Whip the cream. In a separate, clean bowl, whip the remaining heavy cream with a hand mixer or whisk until it holds medium peaks. Medium peaks should curl over slightly when the whisk is lifted; the cream should look billowy, not stiff or clumpy. If whipping by hand, use a chilled bowl and whisk to make the job easier.
Fold the cream into the mascarpone. Stir about one-third of the whipped cream into the mascarpone mixture to lighten it. Add the rest in two additions, folding gently with a flexible spatula and scraping the bottom of the bowl as you go. Stop when the color is even and no large streaks remain. A few small streaks are preferable to overmixing, which can deflate the cream and make the filling dense.
Dip and arrange the first layer. Pour the cooled matcha tea into a shallow dish if it is not already in one. Dip each ladyfinger for about 1 second per side, just long enough to color and flavor the surface. Arrange the dipped biscuits in a single layer in a 9-inch (23 cm) square dish, breaking a few to fill gaps if needed. Do not leave them soaking in the bowl: ladyfingers absorb liquid quickly and can collapse before the dessert sets.
Layer the cream and biscuits. Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Dip and arrange the remaining biscuits on top, then spread the rest of the cream over them. Smooth the surface with a spatula. Cover the dish without letting the cover touch the cream and refrigerate for at least 6 hours, until the layers are firm enough to slice. Overnight chilling is convenient and gives the biscuits time to soften evenly.
Finish and serve. Just before serving, sift the reserved 1 teaspoon (2 g) matcha over the top in a fine, even layer. Cut into 8 portions with a sharp knife, wiping the blade between cuts for neater edges. Keep the dish chilled between servings.

Tips

Choose matcha for its flavor, not its label. A fresh, vibrant green culinary matcha is suitable for both the tea and filling. Matcha that looks dull or smells stale may taste flat or bitter. Sifting is worthwhile because small powder clumps are difficult to remove once they are in the cream.
Keep the dairy cold. Cold cream whips more reliably, and cold mascarpone is less likely to become runny as you mix it. If the mascarpone mixture seems soft, pause and refrigerate it for 10 to 15 minutes before folding in the whipped cream.
Dip quickly. Crisp Italian-style ladyfingers are designed to absorb liquid. A brief dip on each side gives them a soft cake-like texture after chilling; a longer soak can leave a wet layer at the bottom of the dish. If your tea is still warm, wait until it has cooled so it does not soften the biscuits too quickly.
Use a practical matcha alternative if needed. Hojicha powder is a Japanese roasted green tea powder that can replace the matcha in the cream and dusting. It has a toasted, less grassy flavor and makes the dessert tan rather than green. Regular steeped green tea is not a direct substitute for matcha powder in the filling, since it adds liquid without the same concentrated flavor.

Serving Suggestions

Serve the tiramisu well chilled, straight from the refrigerator, with a small cup of unsweetened green tea or hojicha. The tea’s clean, lightly bitter flavor balances the sweet mascarpone. For a dessert course, cut modest portions: the cream is rich, and the matcha finish is aromatic enough that a small square still feels complete.

For a simple presentation, dust each portion just before it reaches the table and add a few fresh berries on the side. Strawberries, raspberries, or sliced pear bring a bright, juicy contrast, but keep fruit beside the portion rather than layering wet fruit into the dish, where it can release liquid. If you are serving a group, chill the tiramisu in its baking dish and cut it at the table; individual portions are easier to handle after a full chill.

Variations

Make it more intensely matcha-flavored: Increase the matcha in the cream from 2 teaspoons to 1 tablespoon (5 g), keeping the powder sifted and mixed into a paste before adding it to the mascarpone. The flavor will be more pronounced and slightly more bitter, so taste the filling before folding in the whipped cream. Avoid adding a large extra amount of dry powder directly to the finished cream, which can create clumps.

Try a hojicha version: Replace the matcha in the cream and topping with the same quantity of hojicha powder. For the dipping liquid, brew 1 cup (240 ml) strong hojicha tea, strain it, and dissolve the sugar in the warm tea. This gives a roasted, nutty profile and a softer color; it will not have matcha’s grassy edge.

Add a citrus note: Fold 1 teaspoon (5 ml) finely grated yuzu zest into the mascarpone mixture, or use lemon zest if yuzu is unavailable. Yuzu is a fragrant Japanese citrus that can be difficult to find fresh; lemon is easier to source and tastes brighter and more familiar. Keep the zest modest so it complements rather than overwhelms the tea.

Make individual servings: Layer the dipped biscuits and cream in eight small glasses instead of one square dish. Break the biscuits to fit, and use the same quick dip. The glasses still need at least 6 hours to chill, but portions are ready to serve without slicing. Since glass sizes vary, distribute the layers evenly rather than forcing every biscuit into each glass.

Storage and Reheating

Cover the dish and refrigerate it promptly, within 2 hours of assembly or serving. Because this version contains dairy and no baked components, it should stay refrigerated rather than sitting out for an extended dessert buffet. For the best texture and matcha aroma, serve within 3 days. It can remain safe for the usual 3 to 4 days for refrigerated leftovers when held at 40°F (4°C) or colder, but the ladyfingers will continue to soften and the topping may lose some of its fresh color.

Reheating is not appropriate for this chilled dessert. Freezing is possible, although the whipped cream can become less smooth after thawing: wrap the covered dish well, freeze for up to 1 month for best quality, and thaw overnight in the refrigerator. Dust with fresh matcha after thawing. Do not thaw it on the counter, and do not refreeze portions once they have thawed.

Frequently Asked Questions

Does Japanese tiramisu contain matcha?

This recipe uses matcha in the dipping tea, mascarpone cream, and final dusting, so its flavor is clearly green-tea-forward. There are many Japanese-inspired tiramisu variations, and not all of them use the same ingredients or proportions. Matcha is the defining flavor here, while the layered cream-and-biscuit format follows the familiar tiramisu approach.

Can I make this tiramisu the day before?

Yes. It needs at least 6 hours in the refrigerator, and making it the evening before is a convenient way to allow the layers to set. Keep it covered and add the final matcha dusting shortly before serving so the surface stays vivid rather than becoming damp or patchy.

Can I use sponge cake instead of ladyfingers?

Yes, use plain sponge cake cut into strips or thin rectangles, and dip each piece very briefly. Sponge cake is softer and may absorb more tea than crisp ladyfingers, so avoid soaking it. The finished layers will be tender and less distinct, but the matcha and mascarpone flavors will still work well.

Why is my cream loose or grainy?

Mascarpone can turn loose if it is mixed too long or warmed, while whipped cream can become grainy if it is beaten past stiff peaks. Use cold ingredients, mix the mascarpone only until smooth, and fold in cream that is fluffy but still soft. If the assembled filling is a little loose, chill the dessert for the full 6 hours before judging its texture.

Can I use sweetened matcha latte powder?

It is better to use plain matcha. Latte mixes often contain sugar or milk powder, so they can make the cream overly sweet and may not provide much tea flavor. If it is all you have, start with a small amount in the filling, reduce the powdered sugar, and taste before adding more; the final result will depend on the mix’s sweetness and strength.

Is this recipe suitable for someone avoiding eggs?

The ingredients listed here do not include eggs, and the cream is set by chilling rather than baking. Check the packaging on the ladyfingers and other ingredients if you need to avoid egg strictly, since some commercial biscuits may contain egg. This recipe is not dairy-free because mascarpone and heavy cream are essential to its texture.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).