Matcha Tiramisu Recipe: A Japanese Twist on a Classic

A creamy, delicate tiramisu with the rich umami of ceremonial grade matcha.

Tiramisu gets a matcha-inspired twist in this recipe. Instead of coffee, delicate layers of mascarpone cream and soft ladyfingers are infused with vibrant Japanese matcha.

Made with ceremonial grade matcha from Kyoto, Japan, this matcha tiramisu balances the rich creaminess of mascarpone with the natural sweetness and gentle bitterness of matcha.

It’s simple to make, beautifully layered and perfect for sharing.

What You’ll Need

For the Matcha

• 2 tsp SMATCHA ceremonial grade matcha
• 60ml hot water

For the Mascarpone Cream

• 250g mascarpone
• 200ml double cream
• 50g caster sugar
• 1 tsp vanilla extract

For the Tiramisu

• 18–20 ladyfingers (savoiardi)
• 1–2 tsp SMATCHA ceremonial grade matcha, for dusting

How to Make Matcha Tiramisu

01. Prepare the Matcha

Sift the matcha into a small bowl to remove any lumps.

Add the hot water and whisk until completely smooth and lightly frothy. Set aside to cool.

Tip: Avoid using boiling water, as very high temperatures can make matcha taste more bitter.

02. Make the Mascarpone Cream

Add the mascarpone, double cream, caster sugar and vanilla extract to a mixing bowl.

Whisk until the mixture becomes smooth, thick and creamy. Be careful not to over-whip.

03. Dip the Ladyfingers

Quickly dip each ladyfinger into the cooled matcha.

Don’t soak them for too long — they should be lightly coated while still holding their shape.

04. Layer

Arrange a layer of matcha-soaked ladyfingers in your serving dish.

Spread over half of the mascarpone cream, then repeat with another layer of ladyfingers and the remaining cream.

Smooth the top with a spatula.

05. Chill

Cover and refrigerate for at least 4 hours, or preferably overnight.

This allows the flavours to come together and gives the tiramisu its soft, creamy texture.

06. Finish with Matcha

Just before serving, sift a generous layer of ceremonial grade matcha over the top.

For the best colour and flavour, dust the matcha right before serving.