If you’re looking for a bright twist on a classic Italian dessert, this Eggless Matcha Tiramisu Recipe is a delightful treat to try. It’s perfect whenever you want something creamy yet light, packed with that earthy, fragrant hit of matcha powder. I love making this for gatherings or when I simply crave a sophisticated dessert that doesn’t rely on eggs but still feels indulgent and comforting.
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Why You’ll Love This
This eggless matcha tiramisu hits the sweet spot — creamy and luscious, yet airy, with a subtle umami note from the high-quality matcha. It’s a modern dessert twist that’s both visually stunning and truly satisfying.
- Reliable Texture, Great Flavor: The mascarpone and whipped cream blend creates a beautifully smooth filling that holds its shape without eggs.
- Crisp–Golden Finish: Lightly dipped ladyfingers stay tender but keep just enough snap for texture contrast.
- Pantry-Friendly Ingredients: Mostly common pantry staples plus matcha—a single special ingredient transforms the whole dish.
- Weeknight Easy, Weekend Worthy: With minimal hands-on time and overnight chilling, you’ll impress without stress.
Ingredient Snapshot
Using high-quality matcha is key to a bright and fresh tiramisu that truly sings. I also recommend fresh, room-temperature mascarpone to ensure a smooth, creamy mix. Let’s talk sourcing and tips for the best results.
- Mascarpone: Choose a fresh, creamy mascarpone for silky texture and subtle tang; avoid dry or thick varieties.
- Matcha powder: Use a culinary-grade matcha with a vibrant green color—sift it to prevent clumps.
- Heavy whipping cream: Look for full-fat cream to whip to medium stiff peaks easily for airy body.
- Ladyfingers: Fresh, crisp cookies absorb the matcha liquid perfectly without turning soggy.
Quick Note: Exact measurements and detailed steps can be found on the printable recipe card at the bottom.
How to Make Eggless Matcha Tiramisu Recipe
Step 1 — Set Up & Season
Start by reserving about one tablespoon of the heavy cream. Slowly whisk your sifted matcha powder into this small amount of cream to create a smooth paste—this trick stops clumps and ensures that earthy green flavor disperses evenly through your mascarpone mixture. In a large bowl, combine the mascarpone, sugar, and your matcha paste, stirring gently until perfectly smooth and fragrant. It should look glossy and slightly thickened.
Step 2 — Sear, Toast, or Mix
Whip the remaining cream until you reach medium stiff peaks—the kind that holds its shape but still folds smoothly. Gently fold the whipped cream into your mascarpone-matcha mix, taking care not to deflate those silky peaks. This keeps the filling airy and light, which I always look forward to. Meanwhile, whisk the 12 grams of matcha, sugar, and hot water using a bamboo matcha whisk until the liquid is frothy and vibrant. Let this cool completely to avoid soggy ladyfingers later on.
Step 3 — Finish for Best Texture
Time for assembly! Quickly dip each ladyfinger into the cooled matcha liquid—don't soak them too long or they’ll become mushy. Arrange a single layer in your 8x8-inch dish, then spread half the matcha mascarpone mixture evenly over them. Repeat with another dip and layer, then cover tightly with plastic wrap. Refrigerate overnight to let all the flavors mingle and the dessert to set fully. Before serving, dust the top generously with matcha powder for that vibrant finish and an extra hit of green tea goodness.
Smart Little Tips
When I first tried this Eggless Matcha Tiramisu Recipe, I learned how crucial it is to get the cream whipped just right, and to keep your ladyfingers from getting soggy with quick dips. These tips help you master texture and flavor every time.
- Doneness Cue: Your whipped cream should form peaks that hold shape but aren’t stiff or dry.
- Temperature Trick: Make sure the matcha dipping liquid is completely cool before soaking ladyfingers.
- Make-Ahead Move: Overnight refrigeration deepens flavors and firms the dessert perfectly.
- Avoid This Pitfall: Don’t over-soak ladyfingers—just a quick dip keeps them tender but intact.
Serving Ideas
Finishing Touches
I love dusting the top with an extra sprinkle of vibrant matcha powder just before serving. It adds a beautiful vivid green finish that makes the dessert pop visually and gives a fresh intensity to each bite. For a contrast, a few white chocolate shavings or toasted sesame seeds can be stunning additions, matching the earthy flavors perfectly.
Pair It With
This dessert pairs wonderfully with a light, floral tea like jasmine or a crisp sparkling water with lemon. If you want wine, try a chilled Moscato d’Asti for a touch of sweetness that balances matcha’s earthiness without overpowering. The contrast brightens up your palate beautifully.
Easy Plating Upgrades
Use clear glass dishes or individual serving cups to showcase the layers. Add an edible flower petal or a tiny rolled matcha chocolate stick on top for a classy touch. Even a small drizzle of white chocolate or a dollop of whipped cream on the side makes this feel extra special without much effort.
Make-Ahead, Store & Reheat
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You’ll notice the flavors deepen, but the texture remains creamy and smooth. Just be sure to cover tightly to prevent the creamy top drying out or absorbing fridge odors.
Freezing Tips
This Eggless Matcha Tiramisu Recipe freezes okay, but because of the whipped cream and mascarpone texture, it might become slightly grainy after thawing. If you freeze it, wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight and give it a gentle stir or whisk to refresh the texture before serving.
Reheating Eggless Matcha Tiramisu Recipe Without Drying Out
Tiramisu is best served cold, but if you like a softer texture, let it sit at room temperature for 15–20 minutes. Avoid microwaving or heating directly as it can separate the cream and dry out the delicate flavors. Instead, trust the chilling and gentle warming by ambient air to keep that luscious mouthfeel.
Frequently Asked Questions
You could, but it will turn the dessert into a classic tiramisu rather than a matcha one. The distinct earthy and slightly bitter flavor of matcha is key to this unique twist, so if you want matcha tiramisu, stick with matcha powder.
This recipe is eggless but not vegan, as it uses mascarpone and heavy cream. You could try dairy-free substitutes, but that would require some experimentation to get the right texture and richness.
I recommend at least 6 hours, but overnight chilling is ideal. This helps the flavors meld and the texture to firm up beautifully, ensuring a perfect slice every time.
Absolutely! A small regular whisk or a fork works fine—just make sure to whisk the matcha well to break up clumps and create a light froth for the dipping liquid.
Final Thoughts
I truly enjoy how this Eggless Matcha Tiramisu Recipe allows you to dive into something creamy, fresh, and vibrantly flavored without fussing over eggs. It’s a recipe that feels fancy yet is incredibly doable, perfect for introducing friends to matcha in a familiar dessert form. The balance of creamy mascarpone and lively matcha is a combo that keeps me coming back for seconds—and I think you’ll feel the same way once you taste it!
PrintPrint Recipe
Eggless Matcha Tiramisu Recipe
This Eggless Matcha Tiramisu is a delicate and creamy dessert featuring the unique flavor of matcha green tea powder. Made without eggs, it layers smooth mascarpone cream with matcha-infused ladyfingers soaked in frothy matcha liquid, resulting in a refreshing and elegant treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-Japanese Fusion
- Diet: Vegetarian
Ingredients
Matcha Mascarpone Cream
- 250 g mascarpone, room temperature
- 60 g sugar
- 1 tablespoon matcha powder, sifted
- 400 g heavy whipping cream
Matcha Soaking Liquid
- 12 g matcha powder
- 500 ml hot water
- 2 tablespoon sugar
Assembly
- 24 ladyfingers
- More matcha powder for dusting
Instructions
- Prepare Matcha Paste: To prevent clumping, reserve 1 tablespoon of heavy cream and mix it with 1 tablespoon of sifted matcha powder to form a smooth paste.
- Make Mascarpone Mixture: In a large bowl, combine the mascarpone, sugar, and the prepared matcha cream paste until smooth and well blended.
- Whip Cream: Whip the remaining heavy cream to medium stiff peaks, then gently fold it into the mascarpone mixture until fully combined and fluffy.
- Prepare Matcha Soaking Liquid: Using a matcha whisk and bowl, whisk together the 12 grams of matcha powder, 2 tablespoons sugar, and 500 ml hot water until frothy. Set aside to cool completely at room temperature.
- Assemble Tiramisu: Dip each ladyfinger briefly into the cooled matcha soaking liquid, ensuring they are moist but not soggy. Layer the soaked ladyfingers in an 8x8 inch (20x20 cm) dish to cover the bottom.
- Add Cream Layer: Spread or pipe half of the matcha mascarpone mixture evenly over the ladyfingers.
- Repeat Layers: Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture, spreading evenly.
- Chill: Cover the dish with plastic wrap and refrigerate overnight to allow flavors to meld and the tiramisu to set properly.
- Finish and Serve: Before serving, dust the top generously with additional matcha powder for a vibrant finish.
Notes
- Use room temperature mascarpone for easy mixing and smoother texture.
- Do not soak ladyfingers for too long to avoid sogginess—quick dips are best.
- If you don’t have a matcha whisk, a small regular whisk or fork can be used, though the frothiness may vary.
- Chilling overnight is crucial for the best texture and flavor development.
- For a vegan version, substitute mascarpone and heavy cream with appropriate plant-based alternatives and choose vegan ladyfingers.
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