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Elegant Matcha Green Tea Tiramisu

A stunning Japanese-Italian fusion dessert featuring layers of matcha-soaked ladyfingers and rich mascarpone cream, dusted with vibrant green tea powder and white chocolate.
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Italian, Japanese Fusion, Modern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Matcha Soak
  • 1 cup hot water not boiling, approx 175°F
  • 2 tbsp culinary grade matcha powder
  • 2 tbsp granulated sugar
Mascarpone Cream
  • 16 oz mascarpone cheese chilled
  • 1.5 cups heavy whipping cream cold
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
Assembly
  • 24-30 pieces crispy Italian ladyfingers (Savoiardi) trimmed if necessary
  • 1 tbsp ceremonial grade matcha powder for dusting
  • 1 tbsp white chocolate curls for garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk (preferably bamboo chasen)
  • Square serving glasses or 8x8 baking dish
  • Fine-mesh sieve

Method
 

  1. Whisk hot water, culinary matcha, and 2 tbsp sugar in a shallow bowl until smooth. Let cool to room temperature.
  2. Beat cold heavy cream in a bowl until stiff peaks form. Set aside.
  3. In a separate bowl, gently beat chilled mascarpone, 1/2 cup sugar, and vanilla extract until smooth.
  4. Fold the whipped cream into the mascarpone mixture gently to keep the filling airy.
  5. Dip each ladyfinger into the cooled matcha soak for 1-2 seconds per side. Do not over-soak.
  6. Place a layer of dipped ladyfingers in the bottom of your serving glasses or dish.
  7. Spread or pipe a generous layer of the mascarpone cream over the ladyfingers.
  8. Repeat with another layer of dipped ladyfingers and a final, smooth layer of mascarpone cream.
  9. Cover and chill in the refrigerator for at least 6 hours, preferably overnight.
  10. Right before serving, dust the top generously with ceremonial grade matcha powder and garnish with white chocolate curls.

Notes

Always dust the matcha powder right before serving; otherwise, the powder will absorb moisture from the cream and become wet and dark. Use ceremonial grade for the top for the best color and flavor.