Adaline Recipes

Why I’ll Love This Recipe

I love how this tiramisu is rich and creamy without feeling overly heavy. The matcha provides a delicate bitterness that balances the sweet mascarpone filling, while the soft ladyfingers create a melt-in-your-mouth texture. I also enjoy making this dessert ahead of time because chilling it allows the flavors to blend beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Matcha Soak

• Matcha powder
• Hot water
• Granulated sugar (optional)

For the Mascarpone Filling

• Mascarpone cheese
• Heavy whipping cream
• Powdered sugar
• Vanilla extract

For Assembly

• Ladyfinger cookies
• Matcha powder, for dusting

Optional Garnishes

• White chocolate shavings
• Fresh strawberries
• Fresh raspberries
• Mint leaves

Directions

1. I whisk the matcha powder with hot water until completely smooth and allow it to cool.
2. I beat the mascarpone cheese until creamy.
3. In another bowl, I whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
4. I gently fold the whipped cream into the mascarpone until smooth and light.
5. I quickly dip each ladyfinger into the cooled matcha mixture, making sure not to soak them for too long.
6. I arrange a layer of soaked ladyfingers in the bottom of a serving dish.
7. I spread half of the mascarpone mixture evenly over the ladyfingers.
8. I repeat the layers with the remaining soaked ladyfingers and mascarpone filling.
9. I cover the dessert and refrigerate it for several hours or overnight to allow the layers to set.
10. Just before serving, I dust the top generously with matcha powder and add any optional garnishes I like.

Servings and Timing

• Servings: 8
• Prep Time: 25 minutes
• Chill Time: 6 hours
• Total Time: 6 hours 25 minutes

Variations

• I layer fresh sliced strawberries between the mascarpone filling for a fruity version.
• I add white chocolate shavings between the layers for extra sweetness.
• I replace part of the mascarpone with cream cheese for a slightly tangy flavor.
• I sprinkle toasted black sesame seeds over the top for a nutty finish.
• I serve the tiramisu in individual glasses for an elegant presentation.

Storage/Reheating

I store the Matcha Tiramisu covered in the refrigerator for up to 3 days. Since the dessert contains mascarpone and whipped cream, I keep it chilled until serving. If I need longer storage, I freeze individual portions for up to 1 month and thaw them overnight in the refrigerator before serving. I do not reheat this dessert because it is best enjoyed cold.

FAQs

Can I make Matcha Tiramisu ahead of time?

Yes. I usually prepare it a day before serving because the chilling time allows the flavors to develop and the layers to set beautifully.

What type of matcha should I use?

I prefer culinary-grade matcha because it offers vibrant color and a balanced flavor that works perfectly in desserts.

Can I make this dessert without raw eggs?

Yes. This version uses whipped cream and mascarpone without raw eggs, making it simple and convenient.

Can I use sponge cake instead of ladyfingers?

Yes. I can substitute slices of sponge cake if ladyfingers are unavailable, although the texture will be slightly different.

How do I keep the ladyfingers from becoming soggy?

I dip each ladyfinger into the matcha mixture very quickly so they absorb enough flavor without becoming overly soft.

Conclusion

I love making this Matcha Tiramisu whenever I want a dessert that is creamy, elegant, and full of delicate matcha flavor. The layers of soft ladyfingers and smooth mascarpone filling create a light yet indulgent treat that is perfect for holidays, dinner parties, or afternoon tea. Whether I serve it in a large dish or individual glasses, this Matcha Tiramisu is always a beautiful and memorable dessert.

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