There is something profoundly magical about the first time your spoon cuts through the vibrant green dusting of a Matcha Tiramisu Cake. As someone who has spent over 40 years in professional kitchens, I’ve seen food trends come and go, but the marriage of Japanese Zen and Italian indulgence is a timeless classic. If you are looking for a dessert that screams “sophistication” while being secretly effortless to assemble, you have found it.
I’ve designed this recipe specifically for you—the home chef who wants to impress at the next brunch or dinner party without spending hours over a hot stove. This is a no-bake Matcha Tiramisu Cake that focuses on texture, balance, and that beautiful “umami” punch.
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Why You’ll Love This Authentic Japanese Matcha Dessert
When I first introduced this recipe in my boutique bakery years ago, it sold out within the hour. Here is why you and your guests will fall in love:
- No-Bake Simplicity: No need to worry about cake layers rising or ovens running hot. We use ladyfingers for a classic structure.
- Perfectly Balanced: The bitterness of the Matcha Tiramisu Recipe cuts through the rich, fatty mascarpone, ensuring you never feel “sugared out.”
- Stunning Presentation: Whether made in a large glass dish or individual matcha tiramisu cups, those distinct layers of white and green are a visual feast.
- Make-Ahead Friendly: In fact, it tastes better the next day. This is the ultimate stress-free hosting hack.
Ingredients Needed For No-Bake Matcha Cake
To achieve that professional finish, quality is everything. Don’t settle for “culinary grade” matcha here; your taste buds deserve better.
- 24-30 Savoiardi (Ladyfingers): These are the structural bones of your Matcha Tiramisu Cake. Look for the dry, crisp variety.
- 500g Mascarpone Cheese: Ensure this is at room temperature to avoid lumps in your cream.
- 3 Large Egg Yolks: These provide the classic “Zabaglione” richness. Use pasteurized eggs for safety.
- 100g Granulated Sugar: Just enough to sweeten the cream without masking the tea.
- 300ml Heavy Cream: Chilled, for whipping into stiff peaks.
- 3 tbsp Ceremonial Grade Matcha Powder: Split between the soaking liquid and the final dusting.
- 1 cup Hot Water (not boiling): Approximately 80°C (176°F) is the sweet spot for matcha.
- 1 tsp Vanilla Bean Paste: For that extra hint of luxury.
- Fresh Mint Leaves: For a pop of color as a garnish.
How to Make Matcha Tiramisu Cake
Follow these steps closely. The “why” behind the technique is what separates a soggy mess from a structured masterpiece.
- Prepare the Matcha Soak: Whisk 2 tablespoons of matcha with the hot water until frothy and lump-free. Let it cool slightly. Why? If the liquid is too hot, it will turn the ladyfingers into mush instantly.
- Cream the Yolks and Sugar: In a large bowl, whisk the egg yolks and sugar over a simmering water bath (bain-marie) for about 5 minutes until pale and thickened. This pasteurizes the eggs and creates a stable base.
- Incorporate the Mascarpone: Fold the room-temperature mascarpone into the egg mixture. Be gentle! We want to maintain that velvety airiness.
- Whip the Heavy Cream: In a separate chilled bowl, whip your heavy cream and vanilla to stiff peaks. Fold this into the mascarpone mixture. This is the “secret” to a light-as-air Green Tea Tiramisu.
- The Dipping Process: Quickly dip each ladyfinger into the matcha soak (no more than 2 seconds per side!). Why? Ladyfingers are like sponges; they will continue to soften as the cake sets in the fridge.
- Layering: Create a base layer of soaked ladyfingers in your dish. Spread half of the cream mixture over the top. Repeat the process for a second layer.
- The Chill Factor: Cover and refrigerate for at least 6 hours, though 24 hours is optimal for the flavors to meld.
- The Final Dusting: Just before serving, sift a generous layer of matcha powder over the top and add a sprig of mint.
Expert Tips for Success Best Green Tea Tiramisu
- Sift Your Matcha: Matcha is notorious for clumping. Always use a fine-mesh strainer when dusting the top of your Matcha Tiramisu Cake.
- Don’t Over-Soak: A common mistake is leaving the ladyfingers in the liquid too long. It should be a “dip-dip-done” motion.
- Use Ceremonial Grade: Since matcha is the star of the show, using a lower grade will result in a dull, brownish color and a grassy, bitter taste.
Serving and Storage Tips
This cake is delicate. To get those clean, sharp layers when slicing, use a sharp knife dipped in hot water and wiped clean between every single cut.
- Fridge: Keep stored in an airtight container for up to 3 days.
- Freezer: I do not recommend freezing this dessert, as the mascarpone can lose its smooth texture upon thawing.
Frequently Asked Questions
Can I make this without eggs? Yes! You can omit the egg yolk step and simply use a mixture of whipped heavy cream, mascarpone, and powdered sugar. The result will be slightly less “custard-like” but still delicious.
What is the best matcha for tiramisu? I always recommend Ceremonial Grade Matcha. It has a vibrant green color and a naturally sweet, mellow flavor that complements the cream perfectly.
Why is my tiramisu runny? This usually happens if the mascarpone was over-beaten or if the ladyfingers were soaked for too long. Ensure your cream is whipped to stiff peaks before folding it in.
Conclusion
Creating this Matcha Tiramisu Cake is an act of love. It’s a sophisticated, creamy, and earthy delight that bridges the gap between traditional Italian technique and modern Japanese flavor. After 40 years in the kitchen, this remains one of my most requested recipes because it truly satisfies the soul.
I’d love to hear from you! Do you prefer your tiramisu with a heavy matcha punch, or a more subtle tea flavor? Leave a comment below and don’t forget to give this recipe a 5-star rating if it becomes your new favorite!
Perfect Matcha Tiramisu Cake
Ingredients
Method
- Whisk 2 tbsp matcha with hot water until frothy; let cool to room temperature.
- Whisk egg yolks and sugar over a bain-marie for 5 minutes until thick and pale.
- Gently fold the room-temperature mascarpone into the egg mixture until smooth.
- In a separate bowl, whip heavy cream and vanilla to stiff peaks, then fold into the mascarpone base.
- Quickly dip ladyfingers into the matcha tea and layer them in a 8×8 inch dish or individual cups.
- Spread half the cream over the ladyfingers; repeat with a second layer of soaked ladyfingers and cream.
- Refrigerate for at least 6 hours. Dust with remaining matcha powder just before serving.
