Matcha Tiramisu Without Coffee or Raw Eggs

This tiramisu alternates twenty-four briefly tea-dipped ladyfingers with mascarpone cream. The filling has no raw eggs, and the dessert contains no coffee. For six slices, allow at least 4 hours 50 minutes, including four hours in the refrigerator. If you need dessert sooner, our chilled matcha desserts include recipes with shorter rests.

• Preparation 30 minutes
• Cooling at least 20 minutes
• Chilling at least 240 minutes
• Total time at least 4 hours 50 minutes
• Servings 6 slices
• Tools an 8-inch (20 cm) square dish, three bowls, a fine sieve, a whisk, an electric mixer, a spatula, plastic wrap, and a refrigerator

Whipped cream gives the mascarpone structure, but the layers still need time to rest. Dip the ladyfingers very briefly: if saturated, they fall apart under the cream. Don't add any leftover matcha liquid to the dish.

Ingredients for matcha tiramisu

• about 4 tsp (8 g) matcha for the dipping liquid
• about 5 fl oz (150 ml) water at about 176°F (80°C) for the dipping liquid
• 24 ladyfingers, about 8.5 oz (240 g), for the layers
• 8.8 oz (250 g) cold mascarpone for the cream
• about 1 cup (250 ml) cold heavy cream for the filling
• 1.8 oz (50 g) sugar for the cream
• about 1 tsp (2 g) matcha for the finish

How to assemble matcha tiramisu

1. Heat about 5 fl oz (150 ml) water to about 176°F (80°C).
2. Sift about 4 tsp (8 g) matcha for dipping into a bowl.
3. Gradually pour about 5 fl oz (150 ml) water at about 176°F (80°C) over the matcha.
4. Whisk until the powder is dispersed.
5. Let this liquid cool for at least 20 minutes, until it reaches room temperature.
6. Whip about 1 cup (250 ml) cold heavy cream to soft peaks.
7. Mix 8.8 oz (250 g) cold mascarpone with 1.8 oz (50 g) sugar in a second bowl.
8. Gently fold the whipped cream into the mascarpone with a spatula.
9. Briefly dip twelve ladyfingers in the cold matcha liquid, one second per side.
10. Arrange these twelve ladyfingers in the bottom of an 8-inch (20 cm) square dish.
11. Spread half the cream over the first layer of ladyfingers.
12. Dip the remaining twelve ladyfingers in the cold matcha liquid, one second per side.
13. Arrange them over the cream to make the second layer.
14. Spread the remaining cream over the ladyfingers.
15. Cover the dish with plastic wrap.
16. Refrigerate for at least 240 minutes.
17. Sift about 1 tsp (2 g) matcha over the top just before serving.
18. Cut the tiramisu into six slices.

Resting helps the layers hold together when you cut the six slices. Dust with about 1 tsp (2 g) finishing matcha only when serving: after four hours on damp cream, it would make the surface uneven.

Which matcha remains noticeable after dipping?

To flavor the dipping liquid and the finish, we choose Essence matcha for tiramisu: the ladyfingers and cream soften the nuances of matcha meant to be drunk on its own. Sift the powder over the top after chilling.

Strawberry or plant-based: how can you vary it?

For strawberry, add 4.2 oz (120 g) sliced fresh fruit over the first cream layer, then add the second layer of ladyfingers. Drain the strawberries after washing so they don't soak the cookies. The chilling time stays the same.

For a plant-based version, replace the mascarpone with 8.8 oz (250 g) plant-based cream cheese and the cream with about 1 cup (250 ml) plant-based whipping cream. Choose twenty-four plant-based cookies as well and check their ingredients. How firmly the cream sets depends on the products you choose.

Our tip. Keep the matcha for the finish separate until the last moment. Its green color will stay clearer on the cream.

Allergens. Milk, eggs, and wheat (gluten) in the base version with ladyfingers; check labels for the plant-based version.