Matcha Tiramisu

Matcha Tiramisu

This delightful Japanese-style Matcha Tiramisu is made with home-baked Matcha ladyfingers, layered with creamy mascarpone cheese filling and Matcha powder dusted on top. It is absolutely delicious and easy to make.

Matcha Tiramisu has been a popular dessert in Japanese and everywhere else. Unlike the traditional tiramisu in Italy, where makes the cake with coffee-soaked ladyfinger, layered creamy cooked mascarpone filling, and dust cocoa powder on top. This easy Matcha tiramisu is filled with a light, creamy no-need-to-cook mascarpone cheese custard and layered with Matcha flavored ladyfingers and finished with Matcha powder dusted on top.

Matcha Tiramisu

This easy Matcha tiramisu recipe is a quick dessert that only considers 15 minutes to make if you have the ladyfingers ready. It is a perfect dessert to make ahead of time, refrigerate and enjoy whenever you want.

Ingredients for Matcha Tiramisu

Ingredients required for homebaked ladyfinger cookies are listed below.

  • Eggs
  • Granulated Sugar
  • All-Purpose Flour 
  • Matcha Powder
  • Powdered Sugar

Mascarpone cheese filling is simply made with the following ingredients.

  • Pasteurized Eggs- Since this is a no need to cook tiramisu recipe, I highly suggest you choose pasturized egg to make the mascapone cheese filling. It is safe to consume and healthy.
  • Mascarpone Cheese 
  • Sugar
  • Baileys Irish Cream Liqueur- If you cannot consume alcohol, it is perfectly fine to skip this ingredient when you make the mascarpone cream filling. The dessert still tastes amazing without the liqueur.

Matcha Tea

  • Matcha Powder
  • Boiling Water

How to make Matcha Tiramisu?

Follow the step-by-step process below to make delicious Matcha ladyfingers in 20 minutes.

  • Preheat the oven to 356°F (180°C).
  • Separate egg white and egg yolk into two bowls and set egg white aside.
  • Mix egg yolk with 1 1/2 tablespoon of sugar, and whisk well. Sift the all-purpose flour and Matcha Powder into egg yolk mixture, and whisk to combine.
  • Beat egg white with an electric hand mixer until large bubbles form. Add 1 1/2 tablespoon of sugar to it, keep beating until stiff peak forms.
  • Fold in the egg white to the egg yolk mixture, and gently combine well with a plastic spatula.
  • Fill the piping bag with the batter, and squeeze out on a baking pan lined with parchment paper. Make each ladyfinger about 3 1/2 inches long, arrange them 1 inch apart on the baking pan. Generously dust the ladyfinger with powdered sugar on top before baking.
  • Bake for 15 minutes. Cool the cookies completely on the rack before storing them in an airtight container.

No-need-to-cook mascarpone cheese filling is easy and quick to prepare.

  • Separate the egg yolk and egg white into two bowls.
  • Mix 1 1/2 tablespoon of sugar with egg yolk in a bowl, and whisk to combine. Gently fold mascarpone cheese into the egg yolk mixture, and combine well with a spatula. Add Baileys Irish cream liqueur to the cheese mixture, mix well. Set aside.
  • Beat the egg white with an electric hand mixer on high speed until fluffy, and add the rest sugar to it. Continue to beat the egg for 5 to10 minutes or until soft peak forms.
  • Fold beaten egg white into the cheese mixture, and combine well with a spatula.

Assembly

  • Mix Matcha powder and boiling water in a shallow bowl, and whisk well until there are no lumps.
  • Dip the ladyfingers on both sides in the Matcha tea until soaked.
  • Quickly transfer it to a 5×7 inches glass container, and arrange four ladyfingers in a row for two rows.
  • Spread 1/2 of mascarpone cheese filling over the ladyfingers. Smooth out with a spatula and evenly dust Matcha powder on the top.
  • Repeat the same process to arrange two more layers on top. Smooth out the mascarpone cheese filling to finish.
  • Cover the tiramisu with plastic wrap and refrigerate it overnight or for at least 4 hours.
  • Remove tiramisu from the refrigerator, dust Match powder on top. Add strawberries for decoration, and enjoy.

Tips

  • To make the tiramisu taste more flavored, you can dust Matcha powder in bewteen the layers when assemble the cake.
  • When you beat the pasteurized egg white, it takes longer to form soft peak. So just keep beating the egg white a little longer than usual.
  • You can use use whipped heavy cream as a subsituite for whipped egg white in this recipe to make the mascarpone cheese filling.

What makes this Matcha Tiramisu recipe so simple and special?

  • First, it is a no-need-to-cooke tiramisu recipes. We use pasteurized egg yolk directly to make a creamy mascarpone cheese filling instead of cooking the egg yolk with low heat.
  • Secondly, this mascarpone cheese filling doesn’t contain any whipped heavy cream. I have combined the whipped egg white with mascarpone cheese mixture to create a light, consistancy cheese filling. The cake tastes as creamy as usual but has less calroies.

How to store the Matcha Tiramisu?

Store the tiramisu in an airtight glass container and refrigerator for up to 5 days with plastic wrap covered. You can also freeze the tiramisu for up to 1 month and thaw it overnight in the fridge before serving.

More delicious dessert recipes you may interest.

Mont Blanc Roll Cake

Fig Mille Feuille

Snowflake Crisps

Mini Blck Forest Cake

Yield: 1

Matcha Tiramisu

Matcha Tiramisu

This delightful Japanese-style Matcha Tiramisu is made with home-baked Matcha ladyfingers, layered with creamy mascarpone cheese filling and Matcha powder dusted on top. It is insanely delicious and easy to make.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 45 minutes

Ingredients

Ladyfinger Cookies

  • 2 Eggs
  • 3 tablespoons Granulated Sugar,  divided 
  • 1/2 cup All-Purpose Flour 
  • 1 tablespoon Matcha Powder
  • 1 tablespoon Powdered Sugar, for dusting

Mascarpone Cheese Filling

  • 3 Pasteurized Eggs
  • 0.8 ounces (227 gram) Mascarpone Cheese 
  • 3 tablespoons sugar, divided 
  • 1 teaspoon Baileys Irish Cream Liqueur 

Matcha Tea

  • 2 tablespoons Matcha Powder 
  • 4 tablespoons Boiling Water

Assembly

  • 2 tablespoon Matcha Powder 

Instructions

Prepare ladyfinger cookies

  1. Preheat the oven to 356°F (180°C).
  2. Separate egg white and egg yolk into two bowls and set egg white aside.
  3. Mix egg yolk with 1 1/2 tablespoon of sugar, and whisk well. Sift the all-purpose flour into egg yolk mixture, and whisk to combine.
  4. Beat egg white with an electric hand mixer until large bubbles form. Add 1 1/2 tablespoon of sugar to it, keep beating until stiff peak forms.
  5. Fold in the egg white to the egg yolk mixture, and gently combine well with a plastic spatula.
  6. Fill the piping bag with the batter, and squeeze out the batter on a baking pan lined with parchment paper. Make each ladyfinger about 3 1/2 inches long, arrange them 1 inch apart on the baking pan.
  7. Generously dust the ladyfinger with powdered sugar on top before baking.
  8. Bake for 15 minutes. Cool the cookies completely on the rack before storing them in an airtight container.

Prepare the mascarpone cheese filling.

  1. Separate the egg yolk and egg white into two bowls.
  2. Mix 1 1/2 tablespoon of sugar with egg yolk in a bowl, and whisk to combine. Gently fold mascarpone cheese into the egg yolk mixture, and combine well with a spatula. Add Baileys Irish cream liqueur to the cheese mixture, mix well. Set aside.
  3. Beat the egg white with an electric hand mixer on high speed until fluffy, and add the rest sugar to it. Continue to beat the egg for 5 minutes or until soft peak forms.
  4. Fold beaten egg white into the cheese mixture, and combine well with a spatula.

Assembly

  1. Mix Matcha powder and boiling water in a shallow bowl, and whisk well until there are no lumps.
  2. Dip the ladyfingers on both sides in the Matcha tea until soaked. Quickly transfer it to a 5x7 inches glass container, and arrange four ladyfingers in a row for two rows. Dust a thin layer of Macha powder on top.
  3. Spread 1/2 of mascarpone cheese filling over the ladyfingers. Smooth out with a spatula and evenly dust Matcha powder on the top.
  4. Repeat the same process to dip the ladyfingers in the Matcha water on both sides and place them on the mascarpone cheese filling.
  5. Spread the rest of the mascarpone cheese filling on ladyfingers and smooth out on top.
  6. Cover the tiramisu with plastic wrap and refrigerate it overnight or for at least 4 hours.
  7. Remove tiramisu from the refrigerator, dust Match powder on top. Add strawberries for decoration, and enjoy.


Nutrition Information:

Yield:

1

Amount Per Serving: Calories: 1136Total Fat: 50.5gSaturated Fat: 24.9gCholesterol: 918mgSodium: 734mgCarbohydrates: 99.6gFiber: 1.7gSugar: 51.9gProtein: 67.4g
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