Ultimate Matcha Tiramisu Guide (No-Bake Recipe)

In this video, I'll show you how to make the most incredible Matcha Tiramisu that combines Italian elegance with Japanese matcha. This no-bake dessert is perfect for impressing guests, and I'll share my secret tips for achieving that perfectly creamy texture every time.

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% Daily Values based on a 2,000 calorie diet

Step 1

Sift matcha into a bowl and whisk with hot water. Add sugar and whisk until dissolved. Transfer to a tall container and mix in room temperature water. Set aside.

Step 2

In a saucepan, combine sugar and water over medium heat. Once sugar dissolves, stop stirring and let bubble until it reaches 120°C (248°F). The syrup will thicken and bubbling will slow around this temperature, but verify with a thermometer.

Step 3

Place egg yolks in a large heatproof bowl. When sugar syrup reaches temperature, remove from heat. Start whipping egg yolks on high speed, slowly pouring in the hot syrup while whisking. Reduce speed to medium-high and continue whipping until mixture becomes pale, smooth and forms ribbons.

Step 4

In a separate bowl, mix mascarpone until softened. Sift in matcha and roughly combine. Add heavy cream and whip on medium-high until firm peaks form.

Step 5

Fold the egg mixture into the matcha mascarpone cream until combined.

Step 6

In an 8" square cake pan, dip ladyfingers in the matcha liquid for 1-2 seconds and create a single layer. Dust with matcha powder, then spread half the cream mixture on top.

Step 7

Add another layer of soaked ladyfingers and remaining cream. Smooth the surface and refrigerate for 4-6 hours or overnight.

Step 8

Dust with matcha powder before serving.