Matcha tiramisu swaps the espresso in the Italian classic for a sweet matcha green tea soak, layered with creamy mascarpone and finished with a dusting of bright green matcha. It is a no-bake, make-ahead dessert. Below are three matcha tiramisu recipes: a classic version with a cooked egg yolk cream, an easy no-egg version, and strawberry matcha tiramisu cups. For a fruity, coffee-free twist, see our mango tiramisu too.
Tips for the best matcha tiramisu
- Use culinary-grade matcha. Its bolder flavor stands up to the rich cream. See ceremonial vs culinary matcha.
- Do not use boiling water. Water around 175°F (80°C) keeps the soak smooth and less bitter. Sift the matcha and whisk it into a paste first so there are no clumps.
- Dip fast. Crisp Italian ladyfingers (savoiardi) soak up liquid quickly. About 1 second per side is enough; soft sponge-style ladyfingers need even less.
- Keep the mascarpone cold. Beat it only until smooth. Warm or overbeaten mascarpone can turn grainy or runny.
- Give it time. Tiramisu needs at least 6 hours in the refrigerator, and it is even better the next day.
A note on eggs
Traditional tiramisu is made with raw egg yolks. The FDA notes that fresh eggs, even those with clean, uncracked shells, may contain Salmonella, and for dishes that are served raw or undercooked it advises using pasteurized shell eggs or pasteurized egg products (FDA). It also lists children, older adults, pregnant women and people with weakened immune systems as being at greater risk of severe illness.
That is why our classic recipe cooks the yolks with sugar over simmering water until they reach 160°F, the temperature the FDA gives for dishes that contain eggs, and our other two recipes use no eggs at all. If you prefer to follow a raw-yolk recipe, use pasteurized eggs. Like other egg and dairy desserts, tiramisu should not sit out of the refrigerator for more than 2 hours (FDA).
Classic Matcha Tiramisu (Cooked Yolk Cream)
The traditional rich, custardy mascarpone cream, made with egg yolks that are gently cooked with sugar to 160°F, so you get the classic texture without raw eggs. Prep 30 min | Total 6 hr 40 min including chilling | Makes one 8-inch square pan (9 servings).
Ingredients:
- Matcha soak: 1 1/2 tbsp (9 g) culinary-grade matcha powder, 1 1/4 cups (300 ml) hot water, about 175°F (80°C), 2 tbsp granulated sugar
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 8 oz (225 g) mascarpone, cold
- 1 cup (240 ml) cold heavy whipping cream
- 1 tsp vanilla extract
- About 24 crisp ladyfingers (savoiardi, 7 oz / 200 g)
- 2 tsp (4 g) matcha powder for dusting
- Make the matcha soak. Sift the matcha into a wide, shallow bowl, add a splash of the hot water and whisk into a smooth paste. Whisk in the rest of the water and the sugar, then let it cool to room temperature.
- Cook the yolks. Set a heatproof bowl over a pot of barely simmering water without letting the bowl touch the water. Whisk the yolks and sugar constantly for 5 to 8 minutes, until thick and pale and an instant-read thermometer reads 160°F (71°C). Remove from the heat and whisk for 1 to 2 minutes more to cool slightly, then let it cool completely.
- Make the cream. Beat the cold mascarpone and vanilla into the cooled yolk mixture just until smooth. In another bowl, whip the cream to soft peaks and gently fold it in.
- Dip and layer. Dip each ladyfinger into the matcha soak for about 1 second per side and lay it in the pan. Spread half of the cream over the first layer, then repeat with a second layer of dipped ladyfingers and the rest of the cream.
- Chill. Cover and refrigerate for at least 6 hours, or overnight, so the layers set and slice cleanly.
- Dust and serve. Just before serving, sift the matcha over the top. Keep leftovers covered in the refrigerator.
Caffeine: up to about 20 to 51 mg per serving, estimated from all the matcha in the recipe. Some soak is usually left over, so the real amount is often lower.
Easy No-Egg Matcha Tiramisu
The easiest version: a light, fluffy cream of mascarpone and whipped cream with no eggs at all. Nothing to cook, and it is just as good the next day. Prep 25 min | Total 6 hr 25 min including chilling | Makes one 8-inch square pan (9 servings).
Ingredients:
- Matcha soak: 1 1/2 tbsp (9 g) culinary-grade matcha powder, 1 1/4 cups (300 ml) hot water, about 175°F (80°C), 2 tbsp granulated sugar
- 8 oz (225 g) mascarpone, cold
- 1 1/4 cups (300 ml) cold heavy whipping cream
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- About 24 crisp ladyfingers (savoiardi, 7 oz / 200 g)
- 2 tsp (4 g) matcha powder for dusting
- Make the matcha soak. Whisk the sifted matcha into a little of the hot water to make a smooth paste, whisk in the rest of the water and the sugar, then cool to room temperature.
- Make the cream. Beat the cold mascarpone, powdered sugar and vanilla on low speed until smooth. Add the cold cream and beat to medium-stiff peaks. Stop as soon as it holds its shape, because overbeaten mascarpone can turn grainy.
- Dip and layer. Dip each ladyfinger into the matcha soak for about 1 second per side and lay it in the pan. Spread half of the cream on top, then repeat with a second layer of ladyfingers and the rest of the cream.
- Chill. Cover and refrigerate for at least 6 hours, or overnight.
- Dust and serve. Sift the matcha over the top right before serving.
Caffeine: up to about 20 to 51 mg per serving, estimated from all the matcha in the recipe. Some soak is usually left over, so the real amount is often lower.
Strawberry Matcha Tiramisu Cups
Single-serve glasses of matcha-soaked ladyfingers, no-egg mascarpone cream and fresh strawberries. They set faster than a full pan and look pretty on the table. Prep 20 min | Total 4 hr 20 min including chilling | Makes 4 individual cups.
Ingredients:
- Matcha soak: 1 tbsp (6 g) culinary-grade matcha powder, 3/4 cup (180 ml) hot water, about 175°F (80°C), 1 tbsp granulated sugar
- 4 oz (115 g) mascarpone, cold
- 2/3 cup (160 ml) cold heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1/2 tsp vanilla extract
- 10 to 12 crisp ladyfingers, broken in half
- 1 1/2 cups (about 225 g) strawberries, diced, plus a few slices for the top
- 1 tsp (2 g) matcha powder for dusting
- Make the matcha soak. Whisk the sifted matcha into a little of the hot water until smooth, whisk in the rest of the water and the sugar, then cool.
- Make the cream. Beat the mascarpone, powdered sugar and vanilla until smooth, then add the cream and beat to medium-stiff peaks.
- Layer the cups. Dip the ladyfinger pieces quickly in the matcha soak and press a layer into the bottom of 4 glasses. Add a spoonful of cream and a layer of diced strawberries, then repeat the layers, finishing with cream.
- Chill and serve. Refrigerate for at least 4 hours. Top with sliced strawberries and a light dusting of matcha just before serving.
Caffeine: up to about 28 to 70 mg per cup, estimated from all the matcha in the recipe. Some soak is usually left over, so the real amount is often lower.
More ways to make it
- Matcha tiramisu cake: layer the classic or no-egg recipe in an 8-inch springform pan lined with a strip of parchment, chill overnight and release the ring for clean, tall sides.
- White chocolate matcha tiramisu: fold 2 oz (55 g) of finely chopped white chocolate into the cream, or grate it over the top with the matcha.
- Hojicha tiramisu: use hojicha powder in the soak instead of matcha for a toasty, nutty roasted tea flavor. Learn more in what is hojicha.
- Grown-up version: add 2 tablespoons of white rum or orange liqueur to the cooled soak. Tiramisu is not baked, so the alcohol stays in the dessert; skip it if you are serving anyone who avoids alcohol.
Bonus: tiramisu matcha latte
Want the flavor in a glass? Make an iced matcha latte (see how to make a matcha latte), then whisk 2 tablespoons of mascarpone with 3 tablespoons of cold heavy cream and 1 to 2 teaspoons of sugar until thick and spoonable. Spoon it over the latte and dust with matcha or cocoa. You can also use NeuroMatcha, our mushroom matcha with Alpha-GPC, which has 17.64 mg of caffeine per 2-tablespoon serving (Product Facts). It is made for drinks, so use plain matcha powder in the tiramisu itself.
Does matcha tiramisu have caffeine?
Yes. Matcha is made from whole green tea leaves, and lab tests of matcha powders have found about 14 to 35 mg of caffeine per gram (Meyer et al., 2023; Koláčková et al., 2022). Counting all the matcha in the soak and topping, a serving of these recipes has up to roughly 20 to 70 mg. Some soak is usually left in the bowl, so the real amount is often lower.
The FDA cites 400 mg a day as an amount not generally linked to negative effects in healthy adults (FDA). If you are sensitive to caffeine or serving dessert late in the evening, cut smaller pieces or use less matcha in the soak. For more, see does matcha have caffeine.
Frequently asked questions (FAQ)
Does matcha tiramisu have coffee in it?
No. In matcha tiramisu, a sweetened matcha green tea soak takes the place of espresso, so the ladyfingers taste of green tea instead of coffee. It still contains some caffeine from the matcha.
Does matcha tiramisu have caffeine?
Yes. Matcha powders contain about 14 to 35 mg of caffeine per gram, so a serving of these recipes has roughly 20 to 70 mg, depending on the recipe and the matcha. Some soak is usually left over, so the real amount is often lower.
Is tiramisu made with raw eggs safe?
Traditional tiramisu uses raw egg yolks. The FDA notes that fresh eggs, even with clean, uncracked shells, may contain Salmonella, and advises using pasteurized eggs or pasteurized egg products for dishes served raw or undercooked. Our classic recipe cooks the yolks to 160°F, and our no-egg version skips them.
Can I make matcha tiramisu without eggs?
Yes. The easy no-egg recipe and the strawberry cups use only mascarpone, whipped cream and powdered sugar for the cream, so there is nothing to cook.
How long does matcha tiramisu need to chill?
Chill a full pan for at least 6 hours, or overnight, so the ladyfingers soften and the cream sets. Individual cups need about 4 hours.
How long does matcha tiramisu last?
Keep it covered in the refrigerator and enjoy it within 2 to 3 days for the best texture, as the ladyfingers keep softening. Do not leave it at room temperature for more than 2 hours.
Why is my matcha tiramisu bitter?
Very hot water, too much matcha or a low-quality powder can make the soak bitter. Use water around 175°F (80°C), sift the matcha and taste the soak before dipping; add a little more sugar if needed.
Can I use a matcha latte mix for the soak?
Plain matcha powder works best. Latte mixes often contain milk powder, sugar or other ingredients that make the soak cloudy and the ladyfingers heavy.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
This article is for general educational purposes only and is not medical advice. Check with a qualified healthcare professional about caffeine or supplements if you are pregnant, nursing, taking medication, or managing a health condition.
Learn more: read how to make matcha and what matcha tastes like, or try our matcha cake recipes and matcha ice cream.
