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This matcha tiramisu is my favorite crowd-pleaser when I want a refreshing dessert that fits nearly every dietary need. With zero eggs and just a gentle matcha flavor paired with velvety cream, this take on the classic Italian favorite always surprises guests and it could not be simpler to create.
I started making this eggless matcha tiramisu for a friend who avoids eggs and now I prefer it to the traditional version The creaminess and green tea hit is addictive and always vanishes at gatherings
Ingredients
- Mascarpone: rich and creamy essential for the filling make sure it is at room temperature for smooth blending
- Sugar: sweetens both the creamy layer and the soaking matcha try superfine sugar for best dissolving
- Matcha powder: for deep green color and earthy flavor sift well to avoid clumps and look for ceremonial grade if possible
- Heavy whipping cream: creates a fluffy texture chill your bowl and beaters for best results
- Ladyfingers: these give classic tiramisu texture look for ones that are crisp for soaking but not crumbly
- Hot water: helps bloom and dissolve the matcha for the dipping mixture filtered is ideal to keep the flavors clean
- Extra matcha for dusting: adds a pop of color and final matcha aroma
Step-by-Step Instructions
- Prep the Matcha Paste:
- Reserve a little cream and mix with matcha powder until completely smooth This step helps prevent any matcha lumps in your creamy layer
- Blend the Creamy Filling:
- In a large bowl combine mascarpone sugar and your matcha cream paste Mix until just smooth
- Whip the Cream:
- Beat the remaining cream to medium stiff peaks Cold utensils help here You want the cream to hold shape but not break
- Combine Cream Mixtures:
- Gently fold the whipped cream into the mascarpone matcha mixture Take your time folding so you do not deflate the air
- Make the Matcha Dipping Liquid:
- In a separate bowl whisk matcha powder sugar and hot water vigorously until the surface is frothy Let this cool so ladyfingers do not get soggy
- Soak and Layer the Ladyfingers:
- Quickly dip each ladyfinger into the cooled matcha mixture Arrange snugly in a single layer in an eight inch square dish
- Layer the Cream:
- Spread or pipe half your matcha mascarpone mixture over the first ladyfinger layer Smooth with a spatula
- Repeat:
- Add a second layer of dipped ladyfingers Top with remaining cream Layer and smooth it out
- Chill:
- Cover tightly and refrigerate overnight The flavors meld and the texture improves as it sits
- Serve and Finish:
- Right before serving dust generously with extra matcha powder for a striking finish
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Storage Tips
Cover and keep your matcha tiramisu in the refrigerator It will stay fresh for up to three days Be sure to dust with matcha only before serving to maintain its vivid color and avoid bitter notes from sitting too long Do not freeze as the cream layers can become watery
Ingredient Substitutions
If you cannot find ladyfingers swap in plain sponge cake cut into strips For a dairy free version use plant based whipping cream and a vegan cream cheese blend in place of mascarpone Always sift your matcha to prevent lumps regardless of the brand
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Serving Suggestions
Serve your matcha tiramisu chilled in neat squares with a scoop of whipped cream or a sprinkle of chocolate shavings on the side For a pretty party tray cut into cubes and arrange in mini dessert cups
Cultural Context
While tiramisu is traditionally Italian matcha brings a Japanese twist that feels both familiar and new I first tried this at a Tokyo café and was inspired to bring it home to my kitchen Now it is a staple for anyone curious about fusion desserts
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Frequently Asked Questions About Recipes
- → Could I swap mascarpone for something dairy-free?
You sure can! Try a vegan cream cheese swap or use whipped coconut cream for that smooth feel.
- → What's the best way to sprinkle the matcha on top?
Grab a small mesh strainer and gently shake your matcha powder over the finished tiramisu just before you serve it. This gives you an even pop of color and taste.
- → How much chilling time is enough for this dessert?
Let it sit in the fridge overnight so the flavors sink in and the layers firm up nicely.
- → Can I put this together into single servings?
Of course—go with glass cups or ramekins for cute, personal sizes. Just use the same order of layers.
- → Why doesn’t this include eggs?
No eggs in here—the whipped cream gets folded with mascarpone and holds everything together for a light, fluffy bite.
- → What kind of matcha is best here?
Stick to a really good culinary matcha. It gives you that bright color and deep-flavored green tea vibe perfect for sweets.