This matcha tiramisu became a running gag in my office after I lost an amateur cooking competition show for serving it. Apparently, I single-handedly ruined the beloved tiramisu cherished by Italians everywhere, who are absolute purists about it being served only with coffee and nothing else. You know how Italians are about their classics. The judges looked at me like I’d committed a crime against humanity. One of them actually said “but why?” with such genuine sadness in his eyes. Yet despite my spectacular failure on national television, this tiramisu is always a show stealer for crowds. For sure, it’s a good twist on a classic for a non-Italian girl who just loves Asian flavors and refuses to apologize for it.
Quick Overview
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 25 minutes (with chilling)
- Servings: 12
- Difficulty: Medium
Why You’ll Love This Matcha Tiramisu
- Japanese-Italian fusion—takes the Italian classic and adds a Japanese twist with matcha green tea
- Bright and creamy instead of dark and rich, with distinctive earthy matcha flavor
- No-bake perfection—perfect for summer or anytime you want to skip the oven
- White chocolate ganache balances matcha’s bitterness beautifully
- Impressive presentation—distinct green and cream layers look stunning when sliced
- Make-ahead dessert—actually gets better after sitting overnight, perfect for dinner parties
Ingredients
For the White Chocolate Matcha Base
- ¼ cup heavy cream (60ml) – For the white chocolate ganache
- 4 oz baking white chocolate (115g), chopped – Use baking white chocolate, not chips, for smoother melting
- 8 oz mascarpone cheese (225g), room temperature – Essential for authentic texture; cream cheese works in a pinch
- 1 tablespoon matcha powder – Use good quality culinary grade matcha
- 1 teaspoon vanilla extract – Enhances the overall flavor
- Pinch of salt – Balances the sweetness
For the Whipped Cream
- 1½ cups heavy cream (360ml) – Must be cold for proper whipping
- 2 tablespoons sugar – Sweetens the whipped cream
For the Matcha Dipping Liquid
- 1 tablespoon matcha powder – For soaking the ladyfingers
- 1½ cups hot water (360ml), steaming – Dissolves the matcha powder
For Assembly
- One 7 oz package ladyfinger cookies (200g) – Also called savoiardi
- Extra matcha powder for dusting – For the final presentation
Instructions
Step 1: Make the White Chocolate Ganache
In a small saucepan over medium heat, warm the ¼ cup heavy cream until it just starts to bubble around the edges. Don’t let it boil. Turn off the heat immediately. Add the chopped white chocolate and let it sit for 1 minute, then stir until completely melted and smooth. Transfer to a mixing bowl and let it cool to room temperature, about 15 to 20 minutes.
Step 2: Make the Matcha Mascarpone Mixture
Once the white chocolate ganache is room temperature, add the mascarpone cheese, matcha powder, vanilla extract, and a pinch of salt. Using an electric mixer, beat until fluffy and well combined, about 2 minutes. Finish mixing by hand with a spatula to make sure everything is incorporated. The mixture should be smooth and pale green.
Step 3: Whip the Cream
In a separate large bowl, pour in the 1½ cups heavy cream. Start whipping with an electric mixer on medium speed, gradually adding the 2 tablespoons of sugar as you go. Continue whipping until you achieve soft peaks. The cream should hold its shape but still have a slight droop when you lift the beaters.
Step 4: Fold the Mixtures Together
This is the key step. Take a large dollop of the whipped cream and add it to the matcha mascarpone mixture. Fold it in gently with a spatula until just combined—this lightens the matcha mixture. Now pour the entire matcha mixture into the bowl with the remaining whipped cream. Fold very carefully by hand, using a spatula to cut down through the center, across the bottom, and up the side. Rotate the bowl and repeat until just combined. Don’t overmix or you’ll deflate the cream.
Step 5: Prepare the Matcha Tea
In a shallow bowl or dish, whisk together 1 tablespoon matcha powder with 1½ cups steaming hot water. Whisk vigorously until the matcha is completely dissolved and there are no lumps. Let it cool slightly so it’s warm but not hot.
Step 6: Assemble the First Layer
Choose a 9×13 inch baking dish or similar size. Working quickly, dip each ladyfinger cookie into the matcha tea for just 1 to 2 seconds per side. Don’t oversoak or they’ll get mushy. Arrange the dipped cookies in a single layer on the bottom of your dish. You want them snug but not overlapping.
Step 7: Add the Cream and Repeat
Spread half of the matcha cream filling over the first layer of cookies, smoothing it out evenly. Dip more ladyfingers in the matcha tea and create a second layer. Top with the remaining cream filling and smooth the top.
Step 8: Chill
Cover the dish tightly with plastic wrap. Refrigerate for at least 3 hours, but overnight is better. The cookies will soften and the flavors will meld together beautifully.
Step 9: Dust and Serve
Just before serving, dust the top generously with matcha powder using a fine mesh sieve. Slice into squares and serve cold.
Expert Tips
- Let the ganache cool completely—if the white chocolate mixture is too warm when you add the mascarpone, it will separate; be patient
- Don’t oversoak the ladyfingers—a quick dip is all you need; oversaturated cookies will make the tiramisu soggy
- Fold, don’t stir—when combining the whipped cream and matcha mixture, fold gently to keep the air in the cream for that light, mousse-like texture
- Chill overnight for best results—the texture improves dramatically after 8 hours; the cookies soften perfectly and the flavors develop
- Dust right before serving—matcha powder can absorb moisture and darken; dust just before you serve for the brightest green color
- Use quality matcha—culinary grade matcha is fine for this recipe, but quality matters for flavor
What to Serve With Matcha Tiramisu
- Hot green tea—complements the matcha flavor beautifully
- Espresso—for those who want a traditional coffee pairing
- After Japanese dinner—perfect light dessert after rich, savory Japanese dishes like ramen or karaage
- Fresh berries—strawberries or raspberries add a tart contrast
- Whipped cream—a small dollop on the side adds extra richness
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
You can, but mascarpone is milder and creamier, which is ideal for tiramisu. If using cream cheese, make sure it’s very soft and beat it well to avoid lumps. The texture won’t be quite as silky, but it will still be delicious.
Can I make this dairy-free?
It would be very difficult. The mascarpone and heavy cream are essential to the texture and flavor of tiramisu. Dairy-free substitutes would significantly change the character of the dessert.
My white chocolate seized up. What happened?
The cream may have been too hot or you may have gotten water in the chocolate. White chocolate is sensitive to temperature. Start over with fresh chocolate and make sure the cream is just barely simmering, not boiling.
Can I make this ahead of time?
Yes! It’s actually better made a day ahead. The flavors meld and the texture improves as it sits. Store covered in the fridge for up to 3 days. Just dust with matcha powder right before serving.
Can I freeze matcha tiramisu?
Not recommended. The texture changes significantly when frozen and thawed. The cream can separate and the ladyfingers become mushy. It’s best enjoyed fresh from the refrigerator.
Recipe Card
No-Bake Matcha Tiramisu Recipe (Japanese-Italian Fusion Dessert)
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 3 hours 25 minutes (with chilling)
Servings: 12
Difficulty: Medium
Ingredients:
White Chocolate Matcha Base:
- ¼ cup heavy cream (60ml)
- 4 oz white chocolate, chopped (115g)
- 8 oz mascarpone cheese, room temperature (225g)
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
- Pinch of salt
Whipped Cream:
- 1½ cups heavy cream (360ml)
- 2 tablespoons sugar
Matcha Dipping Liquid:
- 1 tablespoon matcha powder
- 1½ cups hot water (360ml)
Assembly:
- 7 oz package ladyfinger cookies (200g)
- Extra matcha powder for dusting
Instructions:
- Heat ¼ cup cream until bubbling. Remove from heat, add white chocolate, stir until melted. Cool to room temperature.
- Add mascarpone, matcha, vanilla, and salt to cooled ganache. Beat until fluffy, about 2 minutes.
- In separate bowl, whip 1½ cups cream with sugar to soft peaks.
- Fold a dollop of whipped cream into matcha mixture to lighten it.
- Fold matcha mixture back into remaining whipped cream gently until just combined.
- Whisk matcha powder with hot water for dipping liquid. Let cool slightly.
- Dip ladyfingers briefly (1-2 seconds per side) and layer in 9×13 inch dish.
- Spread half the matcha cream over first layer of cookies.
- Repeat with second layer of dipped ladyfingers and remaining cream.
- Cover and refrigerate at least 3 hours, preferably overnight.
- Dust generously with matcha powder just before serving. Slice and serve cold.
