Matcha Tiramisu Ladyfingers Mascarpone

This Matcha Tiramisu blends creamy Italian indulgence with the earthy vibrance of Japanese green tea. Layers of matcha-soaked ladyfingers and vanilla mascarpone come together for a dessert that feels both familiar and refreshingly new. It is a special finale for dinner parties and a quiet treat for tea time alike.

My first time making this was for a birthday. It disappeared so quickly that now I make double batches for gatherings and always have a waiting list for leftovers.

Ingredients

• Matcha powder: This is the key to authentic flavor and color. Choose a bright green culinary-grade matcha for the best results
• Hot water: Helps dissolve the matcha for a smooth soak
• Granulated sugar: Balanced sweetness in both the cream and matcha mixture. Opt for cane sugar for clean flavor
• Egg yolks: Give the cream structure and rich texture. Select the freshest eggs you can find or use pasteurized for safety
• Mascarpone cheese: Look for creamy, high-quality mascarpone stored near the specialty cheeses
• Heavy cream: For billowy, light layers. Make sure it is well-chilled to whip easily
• Vanilla extract: Adds warmth to the cream so pure extract brings the best results
• Ladyfingers: Called savoiardi in Italian these sponge biscuits absorb the matcha without turning soggy. Look for crisp ones in the cookie aisle or Italian section

Instructions

Make the Matcha Mixture:

Whisk the matcha powder with hot water in a medium bowl. Stir until no clumps remain and add the sugar. Let the mixture cool to room temperature so the ladyfingers hold their structure

Whip the Egg Yolks and Sugar:

In a heatproof bowl, vigorously whisk the egg yolks with sugar over a gently simmering water bath. Keep whisking for five minutes until the mixture is pale and thick enough to leave ribbons. Remove from heat and let cool

Prepare the Mascarpone Mixture:

In a separate large bowl, mix mascarpone cheese with vanilla until no lumps remain. The mascarpone should stay cool so mix gently but thoroughly

Whip the Heavy Cream:

In another bowl, whip the chilled heavy cream until stiff peaks form. This will give the tiramisu its signature airy texture

Combine the Creams:

Fold the cooled yolk mixture into the mascarpone and gently follow with the whipped cream. Use slow, careful folds to keep everything light

Dip and Layer the Ladyfingers:

Quickly dip each ladyfinger into the cooled matcha mixture. Do not leave them to soak. Lay out the first layer in a snug fit at the bottom of a square dish

Spread the Mascarpone Cream:

Scatter half the mascarpone cream over the ladyfingers. Spread gently so the layers stay distinct and even

Repeat Layers:

Add another layer of dipped ladyfingers and finish with the rest of the mascarpone cream. Smooth the top so it is ready for dusting

Chill Thoroughly:

Cover the dish with plastic and refrigerate for at least four hours or overnight for the flavors to meld and texture to set

Dust with Matcha and Serve:

Right before serving, use a sieve to dust the surface generously with matcha powder for a vibrant finish. This step adds both flavor and visual appeal

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Mascarpone is my can&t-skip ingredient. The way it melts into the whipped cream makes each bite taste like a cloud. I love watching my family&s eyes light up when the first matcha-dusted slice is revealed and passed around the table.

Storage Tips

Keep the tiramisu covered in the fridge for up to three days. The flavor actually deepens as it sits so leftovers are always welcome. Store in the original dish to maintain layering

Ingredient Substitutions

Swap out the heavy cream for coconut cream for a dairy free version. If you cannot find ladyfingers sponge cake cut into rectangles will work in a pinch. Use maple syrup instead of granulated sugar for a light caramel note

Serving Suggestions

Serve after a Japanese Italian meal or with a cup of good green tea. For a party slice bars and set each piece in a pretty cupcake liner. Sometimes I add fresh raspberries on top for extra color

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Let each bite of this vibrant tiramisu transport you: familiar, yet brand new. Share with loved ones or savor quietly alongside a favorite cup of tea.

Recipe Questions & Answers

→ What type of matcha should be used?

Culinary-grade matcha works well, providing bold color and flavor ideal for desserts.

→ Can I make this dessert in advance?

Yes, chilling for at least 4 hours or overnight allows flavors to blend and ensures the best texture.

→ What can I use instead of mascarpone?

Cream cheese or a mixture of cream cheese and heavy cream can serve as alternatives if mascarpone is not available.

→ How do I prevent the ladyfingers from getting soggy?

Quickly dip each ladyfinger in the matcha mixture without soaking to maintain structure.

→ Is there a non-dairy version?

Substitute coconut cream for heavy cream and choose dairy-free mascarpone or cream cheese.

→ Can I use store-bought ladyfingers?

Store-bought ladyfingers are perfect for this dessert and save time during assembly.