Looking for a unique twist on the classic Italian dessert? This Eggless Matcha Tiramisu is rich, creamy, and bursting with the earthy flavor of Japanese green tea. It’s the perfect no-bake dessert that’s elegant enough for entertaining but easy enough for a weekday treat. Plus, it’s completely egg-free—perfect for anyone with dietary restrictions or simply looking for a lighter option.
My other recipes are also really delicious! Check out the matcha cheesecake tart as well as my strawberry green tea tiramisu.
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What is Tiramisu?
Tiramisu is a beloved Italian dessert traditionally made with layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder. It typically includes eggs, but this eggless matcha version swaps coffee for vibrant matcha tea and skips the eggs altogether. The result? A light, creamy, and refreshing dessert with a delightful green tea flavor.
🍵What is Matcha?
Matcha is a Japanese finely ground green tea powder. I'll be honest, it's expensive! However, when it comes to baking, don't get too caught up in quality. I use the cheapest culinary grade matcha that I can get my hands on. Feel free to add more or less depending on your preference. There are different types of matcha:
1. Ceremonial-Grade Matcha
Purpose: Best for traditional tea preparation and drinking on its own.
Flavor: Smooth, umami-rich, with minimal bitterness.
Color: Vibrant, bright green.
Texture: Silky and fine, dissolves well in water.
Uses: Drinking as a hot or iced tea, whisked with water.
Features: Made from the youngest, tenderest tea leaves, often handpicked and stone-ground.
2. Culinary-Grade Matcha
Purpose: Designed for cooking and baking.
Flavor: Stronger and slightly more astringent than ceremonial-grade.
Color: Slightly darker green with less vibrancy.
Texture: Fine but less delicate than ceremonial-grade.
Uses: Incorporating into lattes, smoothies, desserts (like your matcha cheesecake tart), and savory dishes.
Features: A more affordable option made from slightly older tea leaves.
3. Premium-Grade Matcha
Purpose: A versatile middle ground between ceremonial and culinary-grade matcha.
Uses: Drinking (especially in lattes) or high-quality recipes that highlight matcha.
Flavor: Balanced with a hint of sweetness and some bitterness.
Color: Bright green, though not as vivid as ceremonial-grade.
Texture: Fine, dissolves well, suitable for both drinking and cooking.
🥣Ingredients
Here’s what you’ll need to make this stunning eggless matcha tiramisu:
- Mascarpone cheese – A rich and creamy Italian cheese that gives tiramisu its signature smooth texture.
- Sugar – Sweetens the mascarpone filling.
- Matcha powder, sifted – High-quality green tea powder adds a vibrant color and earthy flavor to the cream.
- Heavy whipping cream – Whipped to soft peaks, it creates a light and airy texture in the filling.
- Matcha powder – Used to create the dipping liquid for the ladyfingers.
- Hot water – The base for dissolving matcha into a tea for soaking the ladyfingers.
- Sugar – Sweetens the matcha dipping liquid to balance its natural bitterness.
- Ladyfingers – Light, crisp cookies that soften when soaked and form the layers of the tiramisu.
- More matcha powder, for dusting – A finishing touch that enhances both flavor and presentation.
Optional: Fresh strawberries for decoration
See recipe card for quantities.
📖Instructions
- Prepare the matcha mascarpone filling:
To avoid clumps, reserve 1 tablespoon of the cream and mix it with the sifted matcha powder to form a smooth paste. In a large bowl, mix mascarpone, sugar, and the matcha paste until well combined.
- Whip the cream:
In a separate bowl, whip the remaining cream to medium-stiff peaks. Gently fold it into the mascarpone mixture until smooth and fluffy.
- Make the matcha dipping liquid:
In a matcha bowl, whisk of matcha powder, sugar, and hot water using a bamboo whisk (chasen) until frothy. Let it cool completely. Quickly dip each ladyfinger into the cooled matcha liquid, then line the bottom of an 8x8 inch (20x20cm) dish. Spread or pipe half of the matcha mascarpone cream over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill & dust: Cover with plastic wrap and refrigerate overnight to allow the flavors to meld. Before serving, dust generously with matcha powder.
Hint: Use an offset spatula to help spread the matcha cream!
Substitutions
- Mascarpone → Use cream cheese for a tangier flavor, or a dairy-free mascarpone for a vegan twist.
- Heavy cream → Swap with coconut cream for a dairy-free version.
- Ladyfingers → Gluten-free ladyfingers or sponge cake slices also work well.
- Sugar → Coconut sugar or maple syrup can be used for a refined sugar-free option.
Variations
- Vegan Matcha Tiramisu: Use dairy-free mascarpone, plant-based whipping cream, and vegan ladyfingers.
- Coffee-Matcha Hybrid: Add a dash of espresso to the dipping liquid for a bold flavor combo.
- Mini Tiramisu Cups: Layer in small glasses for a party-friendly, individual dessert.
Equipment
To make this matcha tiramisu, you’ll need:
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Matcha bowl and whisk (or a regular whisk will work in a pinch)
- 8x8 inch (20x20 cm) square dish
- Fine mesh sieve (for dusting matcha)
Storage
Store your eggless matcha tiramisu covered in the refrigerator for up to 3 days. It tastes even better the next day once the flavors have had time to meld. This dessert is not freezer-friendly, as the texture may suffer upon thawing.
Top Tip
To get that signature airy, mousse-like texture, be sure not to overwhip your cream—and always fold gently when combining it with the mascarpone mix. Also, let the tiramisu chill overnight for the best flavor and structure.
FAQ
Yes! You can substitute it with whipped cream cheese or even a thick Greek yogurt, though the flavor and texture will vary.
There’s no alcohol or caffeine-heavy espresso—just matcha. Please note that matcha also has caffeine.
Use culinary grade matcha for the dipping liquid and ceremonial grade for dusting if you want that vibrant green finish.
Yes! This dessert is ideal for making ahead. In fact, it’s better after resting in the fridge overnight.
Eggless Matcha Tiramisu
This matcha tiramisu is completely egg-free—perfect for anyone with dietary restrictions or simply looking for a lighter option.
Ingredients
- 250g mascarpone, room temp
- 60g sugar
- 1 tablespoon matcha powder, sifted
- 400g heavy whipping cream
- 12g matcha powder
- 500ml hot water
- 2 tablespoon sugar
- 24 ladyfingers
- More matcha for dusting
Instructions
- To prevent clumping, reserve 1 tablespoon of cream and mix in 1tbsp of matcha to form a smooth paste. In a large bowl mix together mascarpone, sugar, and matcha powder paste.
- Whip the rest of the cream to medium stiff peaks and then fold into the mascarpone mixture.
- Using a matcha whisk and bowl, whisk the 12g matcha, sugar, and hot water until frothy. Allow to cool completely.
- To assemble, dip each ladyfinger into the matcha liquid. Then line a 8x8”(20x20cm) dish with the ladyfingers. Pipe or spread half of the matcha mascarpone mixture evenly over the ladyfingers. Repeat with another layer. Cover with plastic wrap and refrigerate overnight. Dust with matcha powder and serve.
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