Introduction

This eggless matcha tiramisu offers a delightful twist on the classic Italian dessert, combining the earthy flavor of green tea with creamy mascarpone. It’s a refreshing treat that’s perfect for tea lovers and anyone looking for a unique dessert without eggs.

Eggless Matcha Tiramisu Recipe - Recipe Image

Ingredients

250g mascarpone, room temperature
60g sugar
1 tbsp matcha powder, sifted
400g heavy whipping cream
12g matcha powder
500ml hot water
2 tbsp sugar
24 ladyfingers
More matcha powder for dusting

Instructions

Step 1: To prevent clumping, reserve 1 tablespoon of the heavy cream and mix it with 1 tablespoon of sifted matcha powder to form a smooth paste. In a large bowl, combine the mascarpone, sugar, and the matcha cream paste.
Step 2: Whip the remaining heavy cream to medium stiff peaks, then gently fold it into the mascarpone mixture until smooth and well combined.
Step 3: Using a matcha whisk and bowl, whisk together 12 grams of matcha powder, 2 tablespoons of sugar, and 500ml of hot water until frothy. Set aside to cool completely.
Step 4: Dip each ladyfinger quickly into the cooled matcha liquid, then arrange a layer in an 8×8 inch (20×20 cm) dish.
Step 5: Spread or pipe half of the matcha mascarpone mixture evenly over the ladyfingers layer. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Step 6: Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to meld and the dessert to set.
Step 7: Before serving, dust the tiramisu generously with additional matcha powder for a beautiful finish.

Tips & Variations

Use high-quality ceremonial grade matcha for the best flavor and vibrant color.
For a stronger matcha flavor, you can increase the amount of matcha powder in the soaking liquid or mascarpone mixture slightly.
If you prefer a less sweet dessert, reduce the sugar in the mascarpone or matcha soaking liquid.
Ladyfingers can be substituted with sponge cake slices if desired.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It is best served chilled. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly. Do not freeze, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea powder instead of matcha?

Yes, you can experiment with other powdered teas like hojicha or cocoa powder, but matcha’s unique flavor and color make it especially suited for this recipe.

Is it necessary to refrigerate overnight?

Yes, refrigerating overnight helps the flavors develop and allows the tiramisu to set properly, resulting in a creamy and well-structured dessert.

Eggless Matcha Tiramisu Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

This Eggless Matcha Tiramisu is a vibrant twist on the classic Italian dessert, replacing coffee with delicate matcha green tea for a unique, creamy treat. Featuring layers of light mascarpone cream infused with matcha and soaked ladyfingers, it offers a luscious, no-egg dessert perfect for tea lovers and those avoiding eggs.

Author: Tara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 8 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-Japanese Fusion
Diet: Vegetarian

Ingredients

Scale

Matcha Mascarpone Cream

250g mascarpone, room temperature
60g sugar
1 tbsp matcha powder, sifted (for mascarpone mixture)
400g heavy whipping cream
1 tbsp heavy whipping cream (reserved for matcha paste)

Matcha Soaking Liquid

12g matcha powder
2 tbsp sugar
500ml hot water

Assembly

24 ladyfingers
Additional matcha powder for dusting

Instructions

Prepare Matcha Paste: To prevent clumping, reserve 1 tablespoon of the heavy whipping cream and mix it with 1 tablespoon of sifted matcha powder to create a smooth, lump-free paste.
Make Mascarpone Mixture: In a large bowl, combine the mascarpone, sugar, and the prepared matcha cream paste. Mix gently until smooth and well incorporated.
Whip Remaining Cream: Whip the remaining heavy cream until medium stiff peaks form, then carefully fold it into the mascarpone matcha mixture to maintain a light, airy texture.
Prepare Matcha Soaking Liquid: Using a matcha whisk and bowl, whisk together 12g matcha powder, 2 tablespoons sugar, and 500ml hot water until the mixture is frothy. Set aside and allow it to cool completely.
Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled matcha soaking liquid, soaking just enough to absorb flavor without becoming soggy. Line the bottom of an 8×8 inch (20×20 cm) dish with a single layer of dipped ladyfingers.
Add Cream Layer: Evenly spread or pipe half of the matcha mascarpone cream over the ladyfingers in the dish.
Repeat Layers: Repeat the process by adding another soaked ladyfinger layer followed by the remaining mascarpone cream mixture on top.
Refrigerate: Cover the assembled tiramisu with plastic wrap and refrigerate overnight to allow flavors to meld and the dessert to set properly.
Finish and Serve: Before serving, dust the top generously with additional matcha powder for an attractive finish and an extra burst of matcha flavor.

Notes

Dip ladyfingers briefly in matcha liquid to avoid sogginess while ensuring flavor penetration.
Use room temperature mascarpone to avoid lumps in the cream mixture.
For a vegan version, substitute mascarpone and cream with plant-based alternatives but expect texture differences.
Overnight chilling is essential for the tiramisu to set and develop rich flavors.
Use a matcha whisk (chasen) for best results in the soaking liquid to achieve frothiness.

Keywords: matcha tiramisu, eggless tiramisu, no egg dessert, Japanese dessert, vegetarian dessert, matcha recipe