Fluffy Matcha Tiramisu

Whenever I want to wow a group and keep things fresh, I make this green tea tiramisu spin. No eggs and a mellow matcha vibe with super smooth cream—everyone loves it and it’s a total breeze to throw together.

I whipped up this no-egg tiramisu for an egg-free friend and honestly, now I like it way more than the usual The soft cream with that hit of matcha is so good that folks grab seconds before I know it

Lively Ingredients

• Hot water: this helps dissolve your matcha for soaking make sure it’s filtered so the flavor stays clean
• Extra matcha for dusting: sprinkle some on at the end for a punch of color and aroma
• Ladyfingers: these crunchy cookies soak up the matcha mixture go for the ones that aren’t crumbly
• Heavy whipping cream: makes it fluffy chill your bowl and beaters to keep the air in
• Matcha powder: gives a rich green look and earthy taste sift so you don’t get lumps ceremonial grade gives better color
• Sugar: adds sweetness everywhere superfine blends best and dissolves easily
• Mascarpone: creamy must-have for the filling let it warm up a bit so it mixes smooth

Simple Step-by-Step

Give it the Final Touch:

Just before folks dig in, dust over a bunch of matcha powder for that wow effect

Chill:

Wrap and stick in the fridge overnight Letting it sit makes it taste and feel even better

Second Round:

Pop another layer of dipped ladyfingers on top then finish with the rest of your creamy stuff and smooth it out

Spread the Cream:

Get half your green tea cream mix onto your first layer and use a spatula to even it

Dunk and Arrange Ladyfingers:

Quick dunk each ladyfinger in the cooled matcha liquid and lay them out close in an eight-inch pan

Whisk the Matcha Dip:

Stir together hot water, matcha, and sugar till it froths at the top Let this cool off so ladyfingers don't get too soggy

Mix It All Together:

Carefully fold whipped cream into your matcha mascarpone mix Take it easy so you keep it fluffy

Whip Your Cream:

Beat up the rest of the cream just till it stands up soft and holds shape Chilled utensils make this easier

Make the Filling:

In a big bowl, blend mascarpone, sugar, and your matcha cream paste till smooth

Stir Matcha Paste:

Mix a little cream with matcha till you don’t see any lumps This keeps your filling silky

Save

Storage Advice

Seal it up and pop your green tea tiramisu in the fridge It'll keep for three days Sprinkle on the matcha right before you serve to keep it bright and avoid any weird taste from sitting too long Freezing isn’t great for this—the cream will just get runny

Swaps and Tweaks

If you’re out of ladyfingers, plain sponge cake strips work too Going dairy-free? Try a vegan cream cheese blend and plant-based whipping cream Mask all lumps by sifting the matcha every time

Save

How to Serve

Cut your tiramisu into chilled squares serve with a dollop of whipped cream or a sprinkle of chocolate shavings For parties, slice into cubes and pop them in little dessert cups for a fun display

Fun Backstory

Classic tiramisu’s got Italian roots, but adding matcha makes it a cool Japanese blend First time I had this was at a Tokyo coffee spot and brought the idea right back to my kitchen Now it’s a go-to for anyone who’s into trying new mashups

Save

Recipe FAQs

→ What can I use if I can't eat mascarpone?

Absolutely! Go for a plant-based cream cheese or try some whipped coconut cream for that rich texture.

→ Any tips for topping the tiramisu with matcha?

Just grab a tea strainer or little sieve, then gently shake the matcha on top right before you eat. That way it looks great and stays fresh.

→ How long should this sit in the fridge before digging in?

Give it a night to chill. That rest lets all the flavors sink in and makes those layers hold together better.

→ Is it possible to make cute single portions?

You bet—split it into ramekins or little glass jars for fun, personal treats. Keep those same layers in order.

→ Why leave the eggs out here?

We skip eggs because mascarpone and cream whipped together hold things just fine. It's soft, airy, and easy to eat.

→ Which matcha should I grab for this?

Look for good culinary matcha. It gives a strong green tea flavor and a crazy green pop that really stands out in dessert.