Desserts dessert matcha tiramisu no-bake trending-2025

Matcha Tiramisu

Name: Matcha Tiramisu
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp Ceremonial-grade matcha powder; 0.5 cup Hot water (just off the boil); 0.75 cup Granulated sugar; 4 large Large egg yolks; 12 oz Mascarpone cheese; 1 cup Heavy cream (35% fat); 1 tsp Pure vanilla extract; 24 count Ladyfingers (savoiardi)

A contemporary take on a classic, Matcha Tiramisu layers silky mascarpone and a light matcha zabaglione with quickly-dipped ladyfingers for a delicate, green-tea–forward dessert. Visually striking and balanced between creamy sweetness and bittersweet matcha, it’s a viral 2025 favorite that’s perfect for dinner parties or a special weekend treat.

0.0(0 reviews)

Prep: 30m · Cook: 10m · Total280 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

Ceremonial-grade matcha powder

Finely ground powdered green tea leaves used in Japanese tea ceremony; ceremonial-grade is the highest-quality, very finely milled form intended to be whisked and drunk straight. Originating in Japan, it has a bright green color with vegetal, umami-rich, mildly bitter and sweet grassy aromas and a silky mouthfeel. Find it at specialty tea shops, Asian grocery stores, or online; if you can’t get ceremonial-grade, culinary-grade matcha can be used but it’s more astringent so you may want to increase sugar or reduce quantity.

Ingredient Spotlight

Mascarpone cheese

A soft, spreadable Italian cream cheese-like dairy product made from cream and citric or tartaric acid, prized for its ultra-rich, silky texture. From Italy, it tastes very creamy and mildly sweet with a delicate lactic tang, and is a classic component of tiramisu. Available at well-stocked supermarkets, cheese counters, and Italian markets; if unavailable, you can approximate it by blending cream cheese with heavy cream (e.g., beat 8 oz cream cheese with ~½ cup heavy cream until smooth) or use crème fraîche for a slightly tangier result.

Ingredient Spotlight

Ladyfingers (savoiardi)

Light, dry sponge biscuits (called savoiardi in Italian) that are crisp but porous so they soak up coffee or liqueur without falling apart, commonly used in tiramisu. They originate from Italy and have a mildly sweet sponge-cake flavor with an airy texture. Find them in the cookie/bakery aisle, Italian markets, or online; substitutes include thin slices of sponge cake, pound cake, or homemade sponge/savoiardi-style cookies.

Jake's note

"This version swaps espresso for a clean, concentrated matcha soak and a warm zabaglione to keep the texture silky. It shines chilled for gatherings and is surprisingly simple for the dramatic presentation it delivers."

Matcha Tiramisu

Matcha Tiramisu reimagines the classic Italian layering technique with Japan’s powdered green tea at the center of the flavor story. Instead of coffee, a concentrated ceremonial-grade matcha soak gives each ladyfinger a bright, grassy edge, while a warm zabaglione — whisked to ribbon stage — folds into whipped mascarpone for an airy, custardy interior. The result is less cloying than many modern sweets: bittersweet matcha on top, soft, slightly boozy-less sponge inside, and a silken cream that melts on the tongue. Visually it’s a showstopper too, the pale pistachio of the filling against a vivid matcha dusting makes it ideal for dinner parties where you want something a little unexpected.

This version works because the zabaglione adds both richness and structural lift without weighing down the mascarpone, and the quick-dip method keeps ladyfingers light rather than mushy. Use a true ceremonial matcha for the soak and a slightly more robust matcha in the filling if you like intensity; sift to avoid lumps. It’s a make-ahead dessert that benefits from an overnight rest so the flavors knit, perfect for hosts who want an elegant, slightly restrained sweet that still feels indulgent and modern.

Plan your timing

Enter your target meal time:

2:13 pm–3:00 pm→Make the matcha soak

3:00 pm–3:47 pm→Prepare the warm zabaglione

3:47 pm–4:34 pm→Make the mascarpone cream

4:34 pm–5:21 pm→Assemble the tiramisu

5:21 pm–6:08 pm→Chill and finish

6:08 pm–6:55 pm→Serve and store

Ingredients

Yield

Instructions

Make the matcha soak

Sift 1 tablespoon of the matcha into a small bowl to remove lumps, then whisk briskly with the hot water until completely dissolved and smooth. Taste and set aside to cool to room temperature; this concentrated matcha liquid will be used to quickly dip the ladyfingers. Reserve remaining matcha powder for the filling and dusting.

For this step

3 tbspCeremonial-grade matcha powder
0.5 cupHot water (just off the boil)

Prepare the warm zabaglione

In a heat-proof bowl set over (not touching) simmering water, whisk the egg yolks and granulated sugar vigorously until pale, thick, and slightly ribbon-like, about 4–6 minutes. Remove from the heat and continue whisking for 30 seconds to cool slightly; this warm, stable custard (zabaglione) will be folded into the mascarpone for silkiness.

For this step

0.75 cupGranulated sugar
4 largeLarge egg yolks

Make the mascarpone cream

In a chilled bowl, whip the heavy cream with vanilla to soft peaks. Gently fold the mascarpone into the whipped cream until smooth, then stir in the remaining 2 tablespoons of matcha (sift if needed) and fold in the warm zabaglione until the mixture is airy and fully combined. Taste and adjust for sweetness or matcha intensity if desired.

For this step

12 ozMascarpone cheese
1 cupHeavy cream (35% fat)
1 tspPure vanilla extract

Assemble the tiramisu

Quickly dip each ladyfinger for 1–2 seconds into the cooled matcha soak — do not soak, or they will become soggy — and arrange a single layer in a 9x9-inch (or similar) dish. Spread half of the mascarpone filling over the layer, then repeat with a second dipped ladyfinger layer and the remaining filling, smoothing the top.

For this step

24 countLadyfingers (savoiardi)

Chill and finish

Cover tightly and chill for at least 4 hours, preferably overnight, to allow flavors to meld and textures to set. Immediately before serving, sift a thin, even layer of the reserved matcha powder over the top for a bright, bitter finish and attractive green contrast.

Serve and store

Cut into portions and serve chilled; garnish with white chocolate shavings or extra whipped cream if you like. Store tightly covered in the refrigerator for up to 48 hours — flavor deepens with time, though the matcha dusting may darken.

Tips from the kitchen

Sift matcha twice

Ceremonial matcha clumps easily; sift both the soak matcha and the powder you fold into the cream to ensure a silky texture and even color.

Whisk zabaglione properly

Whisk eggs and sugar over simmering water until the mixture ribbons; this cooks the yolks gently and stabilizes the custard without scrambling the eggs.

Dip ladyfingers briefly

One to two seconds per side in the cooled matcha liquid is enough — a quick dip keeps the centers tender and prevents a soggy dessert.

Keep bowls cold

Chill the bowl and beaters before whipping the cream so the mascarpone mixture whips to soft peaks without warming and losing structure.

Adjust matcha intensity

Taste the folded filling before assembling and add a touch more sifted matcha if you want a pronounced green-tea bitterness to balance the sweetness.

Variations & substitutions

Lightly Boozy Soak

Add 2 tablespoons of plum wine (umeshu) or sweet Marsala to the cooled matcha soak for a subtle boozy backdrop that nods to classic tiramisu.

Citrus-Yuzu Brightness

Fold 1 teaspoon yuzu juice into the zabaglione before combining for a fragrant lift that plays beautifully against matcha’s vegetal notes.

Gluten-Free Ladyfingers

Use store-bought gluten-free sponge fingers or bake almond-flour sponge strips; keep dipping time minimal as these can absorb liquids faster than traditional savoiardi.

Lower-Sugar Version

Reduce sugar by up to 25% in the zabaglione and compensate with a teaspoon of vanilla or a pinch of fine sea salt to maintain flavor complexity.

Storage & make-ahead

Cover the tiramisu tightly and refrigerate for up to 48 hours; flavors mature over the first day but the ladyfingers will soften with time. Dust the top with matcha just before serving to keep the powder bright — the dusting tends to darken as it sits. Freezing is not recommended because cream and zabaglione textures deteriorate upon thawing.

What to serve with it

Serve slices chilled with a pot of unsweetened sencha or genmaicha to mirror the green-tea flavors, or offer a light, chilled sparkling sake for contrast. For plating, add a few white chocolate shavings or a single candied yuzu peel per portion to enhance the visual contrast and provide a bright counterpoint to the matcha.

Frequently asked questions

Can I use culinary-grade matcha instead of ceremonial?

Yes, but culinary matcha is more bitter and earthy; use slightly less in the soak and perhaps blend a small amount with ceremonial matcha for aroma. Adjust by tasting the filling before assembling so the balance of bitterness and sweetness is right.

Are the egg yolks safe to eat raw in this recipe?

The zabaglione is gently cooked over simmering water until it thickens to a ribbon stage, which heats the yolks and reduces risk, but if you’re concerned use pasteurized eggs or cook the mixture to 160°F (71°C) for safety.

Why did my mascarpone cream become grainy?

Graininess often happens if mascarpone warms too much or is overworked; keep the bowl and mascarpone chilled, fold gently and stop as soon as the mixture is smooth and airy.

How do I prevent soggy ladyfingers?

Dip each ladyfinger quickly — 1–2 seconds — into the cooled matcha liquid and assemble immediately; chilling the dish before dipping also helps slow absorption.

Can I assemble this in individual glasses?

Absolutely — layer dipped ladyfingers and mascarpone mixture in small glasses and chill; individual portions make for elegant presentation and reduce cutting mess.

Is freezing an option?

You can freeze in an emergency for up to one month, but textures will change and the cream may weep on thawing; if you do freeze, thaw slowly in the refrigerator and expect a softer mouthfeel.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

6 servings

Step 1: Make the matcha soak

Ceremonial-grade matcha powder3 tbsp
Hot water (just off the boil)0.5 cup

Step 2: Prepare the warm zabaglione

Granulated sugar0.75 cup
Large egg yolks4 large

Step 3: Make the mascarpone cream

Mascarpone cheese12 oz
Heavy cream (35% fat)1 cup
Pure vanilla extract1 tsp

Step 4: Assemble the tiramisu

Ladyfingers (savoiardi)24 count

Nutrition Facts

Per serving: about 2½ cups

Calories1950

Total Fat72.1g

Saturated Fat33.4g

Trans Fat1.1g

Polyunsaturated Fat19.4g

Monounsaturated Fat10.6g

Total Carbohydrates267.9g

Dietary Fiber4.4g

Total Sugars103g

Protein57.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Guides

Grilled & Campfire Seasonal Sweets: 12 Crowd‑Favorite Desserts and How to Make Them Year‑Round

A season-by-season guide to 12 grill- and campfire-friendly desserts with flame-safe techniques, make-ahead strategies, vegetarian and gluten-free swaps, plus serving and storage tips so your outdoor sweets shine any time of year.

Guides

Summer Weeknight Grilling Playbook: 4-Week Rotating Meal Plan with Quick Seasonal Recipes, Make‑Ahead Sides & Grill‑First Desserts

A practical, four-week summer grilling playbook built for busy weeknights: 12 fast mains, 8 make‑ahead sides, 4 grill-forward desserts, weekly shopping lists, prep timelines, and smart tips for backyard, tailgate, or campsite cooking. Get the rhythm of easy, seasonal grilling that keeps dinner fresh and fast.

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.