Matcha Tiramisu

These mini matcha tiramisu layers pair earthy green tea mascarpone cream with soaked ladyfingers — no baking, 20 min prep. Grab this dreamy recipe now!

This elegant matcha tiramisu layers delicate Savoiardi ladyfingers dipped in a warm matcha soak with a pillowy mascarpone cream infused with ceremonial-grade green tea powder, heavy cream, and granulated sugar, then dusted with a sweet matcha-powdered sugar topping—creating three individual no-bake desserts with a grassy, earthy depth, silky-smooth texture, and café-worthy presentation that comes together in under 20 minutes of active time.

What’s the Story Behind This Matcha Tiramisu?

I’ve always thought of tiramisu as one of those perfect desserts—soft, creamy, just-sweet-enough, and impossibly satisfying. But the first time I swapped the usual espresso and cocoa for matcha, something clicked. That gentle, grassy bitterness against the rich mascarpone? It’s like the Italian classic took a trip to Kyoto and came back even more beautiful.

This Japanese matcha tiramisu started as a late-night experiment after I’d been bingeing dessert videos from Tokyo’s kissaten culture—those gorgeous little tea house cafés where everything is delicate and intentional.

I wanted that same energy but in a recipe I could actually pull off on a Tuesday night. If you’re already a matcha lover, our silky no-bake matcha cheesecake is another one that’ll steal your heart.

Why Will You Love This Matcha Tiramisu Recipe?

This matcha tiramisu recipe is the kind of dessert that makes people think you’re way more talented than you’re letting on. Here’s why it’s become one of my absolute favorites to make and share.

It’s ridiculously quick for how impressive it looks. We’re talking about 15–20 minutes of actual hands-on work, then you walk away and let the fridge handle the rest. Three beautiful individual matcha tiramisus, layered and dusted and looking like they came from a patisserie. Nobody needs to know how easy it was.

The flavor is unlike anything you’ve tasted in a traditional tiramisu. Instead of the deep roast of coffee and cocoa, you get this gorgeous earthy sweetness from the matcha—vegetal and grassy with just a touch of natural bitterness that plays off the rich, tangy mascarpone cream like a dream. It’s lighter-feeling, more delicate, and honestly? A little addictive.

Individual portions solve every serving headache. No slicing, no scooping, no accidentally destroying a beautiful full-size tiramisu while trying to get the first piece out. Each person gets their own perfectly layered mini dessert.

As Serious Eats explains in their tiramisu technique guide, individual portions also chill faster and more evenly than a single large pan—so you get that perfect set in just one hour instead of overnight.

It’s a show-stopping dinner party closer. I brought these to a friend’s birthday dinner last spring and the table literally went silent for a moment after the first bites. That earthy green dust on top, the soft layers peeking out from the sides—it’s visual dessert theater.

If you already love getting creative with matcha desserts, our fluffy matcha mousse cake takes that same gorgeous green tea flavor in an entirely different direction.

Nutritional Peek

Here’s a friendly snapshot per mini tiramisu (1 of 3 servings). Values are approximate and will vary depending on your specific brands and layering.

Nutrient	Per Serving (approx.)
Calories	~420 kcal
Protein	~8 g
Carbohydrates	~42 g
Fat	~25 g

It’s a celebration dessert—treat yourself and savor every single layer.

What Ingredients Do You Need for This Green Tea Tiramisu?

This green tea tiramisu keeps the ingredient list beautifully short and focused. Everything revolves around quality matcha, creamy mascarpone, and those perfectly crisp ladyfingers. Invest in decent matcha here—it’s the star, and you’ll taste the difference between culinary grade and the cheap stuff.

Matcha Powder Topping

Amount	Ingredient	Notes
1½ tbsp	Powdered sugar	Sift it for the smoothest finish—no lumps!
½ tsp	Matcha powder	This is just for the decorative dusting between and on top of layers.

Matcha Mascarpone Filling

Amount	Ingredient	Notes
1 tbsp (6 g)	Matcha powder	Culinary or ceremonial grade both work. Ceremonial gives a sweeter, smoother flavor.
25 g	Hot water	For blooming the matcha into a smooth paste first—this prevents clumps in the cream.
½ cup (200 g)	Heavy cream, chilled	Cold cream whips better. Straight from the fridge!
4 oz (113 g)	Mascarpone cheese	A good brand like Galbani makes a real difference in richness and tang.
3–4 tbsp (40–50 g)	Granulated white sugar	Start with 3 tablespoons and taste—you can always add more.

Matcha Soak

Amount	Ingredient	Notes
2 tsp	Matcha powder	This gives the ladyfingers their gorgeous green tint and earthy flavor.
½ cup	Hot water	Let it cool slightly before dipping—too hot and the ladyfingers disintegrate.
16–24	Ladyfingers (Savoiardi)	About 6–8 per mini tiramisu. Use the dry, crunchy Italian kind.

For a deeper dive into working with matcha in creamy dessert applications, our guide to making perfect matcha cream cheese covers all the tips and tricks for getting that smooth, vibrant green without any bitterness.

What Equipment Do You Need?

Simple stuff—nothing you need to buy special:

• Small bowl — for mixing the matcha powder topping
• Medium mixing bowl — for the mascarpone cream filling
• Electric hand mixer — you really want this for the cream; a whisk works but takes forever
• Small fine-mesh sifter — essential for that gorgeous matcha powder dusting
• Rubber spatula — for scraping and folding
• Shallow dish or bowl — for the matcha soak and dipping ladyfingers
• Small whisk or fork — for blooming the matcha paste
• 3 plates or shallow bowls — for assembling individual portions
• Piping bag with tip (optional) — if you want to pipe the cream for a polished bakery look
• Plastic wrap — for covering during the chill

How Do You Make Matcha Tiramisu Step by Step?

This matcha tiramisu comes together in a simple rhythm: make the dusting, whip the cream, dip the cookies, layer, repeat. Let me walk you through it like we’re in my kitchen together.

1. Mix the matcha powder topping.
In a small bowl, whisk together the 1½ tablespoons of powdered sugar and ½ teaspoon of matcha powder until evenly combined—no green streaks hiding in white powder. Set it aside with a small fine-mesh sifter nearby. You’ll use this for dusting between layers and on top, so keep it within arm’s reach.

2. Bloom the matcha for the filling.
In a separate small bowl, combine the 1 tablespoon of matcha powder with 25 grams of hot (not boiling) water and whisk vigorously until you have a smooth, vivid green paste with no lumps. This blooming step is everything—it unlocks the matcha’s full flavor and prevents gritty clumps from showing up in your cream. Think of it like making a tiny, concentrated matcha shot.

3. Whip the mascarpone filling.
Add the matcha paste to a medium bowl along with the chilled heavy cream, mascarpone cheese, and 3–4 tablespoons of granulated sugar. Start your electric mixer on low speed to combine without splattering, then gradually increase to medium-high until the mixture thickens into a fluffy, spreadable cream that holds soft peaks—lush and mousse-like, pale green and gorgeous.

Don’t overwhip or it’ll turn grainy. Cover and pop it in the fridge while you prep the rest. (If you’re using a piping bag, fill it now and refrigerate.)

4. Make the matcha soak.
Whisk the 2 teaspoons of matcha powder into ½ cup of hot water until fully dissolved. Let it cool to lukewarm—you want it warm enough to flavor the ladyfingers but not so hot that it turns them to mush on contact.

5. Dip and layer the first cookie layer.
Take 6–8 ladyfingers and quickly dip each one into the matcha soak—a fast in-and-out, about 2 seconds per side. They should be moistened and lightly green-tinted but still holding their shape. Arrange them in a single layer on your serving plate, fitting them snugly together.

6. Add the first cream layer and dust.
Spread (or pipe) a generous layer of the matcha mascarpone filling over the ladyfingers, smoothing it to the edges. Then take your sifter and dust a light, even layer of the matcha-powdered sugar topping over the cream. This adds that beautiful green-on-green visual and an extra whisper of matcha flavor between layers.

7. Build the second layer.
Repeat: dip another 6–8 ladyfingers in the matcha soak, arrange them over the cream, spread on more mascarpone filling, and dust with the matcha topping. Two layers gives you the perfect cream-to-cookie ratio and that gorgeous striped cross-section.

8. Repeat for remaining mini tiramisus.
Follow the same assembly for your other 1–2 individual tiramisus until you’ve used up all the filling and ladyfingers. Each one should be a tidy little stack of matcha-soaked cookies, fluffy green cream, and delicate dusting.

9. Chill and serve.
Cover each mini tiramisu loosely with plastic wrap (be careful not to smush the top) and refrigerate for about 1 hour. This chilling time lets the ladyfingers soften into that classic tiramisu texture—tender and cake-like—while the cream firms up just enough to hold its shape beautifully. Serve cold and enjoy every single spoonful.

What Are the Best Pro Tips for an Easy Matcha Tiramisu?

An easy matcha tiramisu becomes truly exceptional when you pay attention to a few key details. These are the things I wish someone had told me the first time.

Always bloom your matcha in hot water first. Matcha powder is incredibly fine and clumps stubbornly when added directly to cold, fatty liquids like cream or mascarpone. Dissolving it in a small amount of hot water first creates a smooth paste that incorporates seamlessly—no gritty green specks, just even color and flavor throughout the cream.

Use good-quality matcha, but it doesn’t need to be the most expensive. Ceremonial grade gives you the sweetest, smoothest taste with less bitterness, but a quality culinary-grade matcha works wonderfully here, especially since it’s being mixed with sugar and cream.

Keep your heavy cream and mascarpone cold. Cold fats emulsify more efficiently, meaning your cream whips up fluffier and holds its shape longer. If your kitchen runs warm, pop your mixing bowl in the freezer for 5 minutes before starting. It makes a noticeable difference.

Quick-dip those ladyfingers—speed matters. Savoiardi cookies are designed to absorb liquid like tiny sponges. A 2-second dip per side gives you the perfect balance: matcha-flavored and slightly softened on the outside, with enough structure to hold their shape during assembly. Any longer and they’ll fall apart in your hands.

Dust the matcha topping right before serving when possible. Matcha powder oxidizes and dulls in color when exposed to air and moisture. A final dusting just before bringing these to the table gives you that vibrant, Instagram-worthy emerald green that makes everyone reach for their phone.

What If Something Goes Wrong?

Breathe. Every one of these common hiccups has a straightforward fix.

Why is my matcha mascarpone cream grainy or lumpy?
This usually means the matcha wasn’t fully dissolved before it hit the cream, or the mascarpone was overwhipped. For the matcha, make sure your paste is completely smooth before adding it to the bowl. If the texture is already grainy, gently fold in 1–2 tablespoons of liquid heavy cream (unwhipped) to smooth things out. Next time, start your mixer on low and increase gradually.

Why are my ladyfingers falling apart when I dip them?
Your matcha soak is probably too hot, or you’re leaving the cookies in too long. Let the liquid cool to lukewarm and keep those dips to 2 seconds max. A quick in-and-out is all you need—the cookies will continue absorbing moisture as the assembled tiramisu chills.

Why doesn’t my matcha tiramisu taste very matcha-y?
Matcha quality varies enormously. If the flavor feels faint, you can increase the matcha in both the cream filling and the soak by an additional ½ teaspoon each. Also taste your matcha topping powder—if it’s mostly powdered sugar, bump up the matcha ratio slightly for a more pronounced green tea punch.

What if my cream won’t thicken properly?
Your ingredients likely aren’t cold enough. Heavy cream needs to be well below 40°F (4°C) to whip properly. Pop everything back in the fridge for 15 minutes and try again. Also double-check that you’re using heavy cream (at least 35% fat)—lighter creams simply won’t hold peaks.

Can I fix a tiramisu that’s too soft to hold its layers?
Give it more chill time. One hour is the minimum, but these individual portions firm up even more after 2–3 hours. If they’re still too soft, your cream was likely under-whipped. Next time, whip until you see clear, defined ripples that hold their shape when you lift the beaters.

What Delicious Variations Can You Try With Matcha Tiramisu?

Matcha tiramisu is a stunning base for creative twists—the earthy green tea flavor pairs with more things than you’d expect. Here are some of my favorite ways to play with it.

• Matcha and white chocolate tiramisu: Melt 2 oz of good white chocolate, let it cool slightly, and fold it into the mascarpone cream before whipping. The white chocolate adds a creamy, vanilla sweetness that rounds out the matcha’s earthiness beautifully. Our luscious matcha white chocolate mousse takes this flavor combo even further.
• Berry matcha tiramisu: Tuck a thin layer of fresh raspberries or a swirl of strawberry compote between the cookie and cream layers. The tartness against the sweet, grassy matcha is absolutely gorgeous—and the color contrast is stunning.
• Hojicha twist: Replace all the matcha with hojicha (roasted green tea) powder for a warmer, toastier, caramel-like flavor profile. It’s less vibrant green but deeper and more autumnal—perfect for fall gatherings.
• Cookie crust swap: If you love getting creative with your tiramisu base, try using Biscoff cookies or even matcha-flavored shortbread instead of traditional ladyfingers. Our fun and playful cookie tiramisu explores all kinds of cookie-based tiramisu ideas.
• Vegan-friendly adaptation: Swap mascarpone for cashew cream cheese, heavy cream for chilled full-fat coconut cream, and use vegan ladyfingers. The matcha flavor still shines through beautifully—it just takes a slightly different creamy base.

How Should You Serve, Store, and Keep Matcha Tiramisu Fresh?

Serving
These mini matcha tiramisus are best served cold, straight from the fridge. Give them one last dusting of the matcha-powdered sugar topping right before you bring them out—that fresh, vivid green is half the magic. A few crushed pistachios or a small sprig of mint on top looks effortlessly gorgeous.

Storage
Cover each portion tightly with plastic wrap and refrigerate for up to 2 days. They actually taste wonderful the next day—the flavors meld, the ladyfingers soften further into that classic tiramisu texture, and the matcha deepens. Day one and day two are both peak deliciousness.

Can you freeze matcha tiramisu?
You can freeze individual portions wrapped tightly in plastic wrap and then foil for up to 2 weeks. Thaw in the fridge overnight—never at room temperature—and add a fresh matcha dusting before serving. The texture will be slightly softer than the original, but the flavor holds up remarkably well.

No-Waste Kitchen Magic

Even a mini recipe like this can generate a few odds and ends. Here’s how to use every last bit.

• Leftover matcha soak liquid? Pour it over ice with a splash of oat milk for a quick iced matcha latte. Or freeze it in ice cube trays for adding to smoothies.
• Extra mascarpone cream filling? Spoon it into a small jar, chill for an hour, and you’ve got the most incredible matcha mousse. Top with a few berries or a crumbled cookie.
• Broken ladyfingers? Crumble them over yogurt, ice cream, or a breakfast parfait. They add a lovely light crunch, and the matcha-soaked ones contribute a gentle green tea flavor.
• Leftover matcha powder topping mix? Dust it over vanilla ice cream, whipped cream on hot chocolate, or even buttered toast for a surprisingly delicious snack.

Frequently Asked Questions

Ready to Make Your Own Little Matcha Masterpieces?

This matcha tiramisu is one of those rare desserts that’s genuinely quick to make, impossibly pretty to look at, and tastes like something you’d pay too much for at a fancy café—except it’s sitting right there on your own kitchen counter.

I’d absolutely love to see yours, so drop a comment, share a photo, and tell me which variation caught your eye. And if you’re on a matcha kick now (I get it, it’s hard to stop), our dreamy layered matcha mousse cake is the perfect next project.

Baked with love by Rebeccah Ellene.