Ultimate Matcha Tiramisu Guide (No-Bake Recipe)
Ultimate Matcha Tiramisu Guide (No-Bake Recipe) is a medium Japanese recipe that serves 8. 531 calories per serving. Recipe by Sudachi | Japanese Recipes | Yuto Omura on YouTube.
Prep: 35 min | Cook: 12 min | Total: 57 min
Cost: $11.55 total, $1.44 per serving
Ingredients
- 3 tbsp Matcha Powder (high‑quality ceremonial grade, sifted to remove lumps)
- 300 ml Water (150 ml hot (80°C) and 150 ml cold for rapid cooling)
- 425 g Granulated Sugar (used for syrup and to sweeten the matcha liquid)
- 4 large Egg Yolks (use pasteurized eggs if concerned about raw egg consumption)
- 400 g Mascarpone Cheese (softened to room temperature for easy mixing)
- 200 ml Heavy Cream (chilled, for whipping to firm peaks)
- 24 pieces Ladyfinger Biscuits (Savoiardi) (store‑bought, uncoated side will face up when layered)
Instructions
Sift Matcha
Place 1 tbsp of matcha powder into a fine mesh sieve and sift into a bowl to break up any lumps.
Time: PT1M
Heat Water
Heat 150 ml of water to 80 °C (176 °F).
Time: PT2M
Temperature: 80°C
Make Matcha Liquid
Whisk the sifted matcha into the hot water until fluffy, then add 2 tbsp sugar and whisk until fully dissolved.
Time: PT3M
Cool Matcha Liquid
Transfer the matcha mixture to a rectangular container and quickly stir in 150 ml cold water to bring the temperature down.
Time: PT2M
Prepare Sugar Syrup
Combine 400 g granulated sugar with 120 ml water in a saucepan. Heat over medium, stirring until the sugar dissolves.
Time: PT3M
Heat Syrup to 120 °C
Continue heating the syrup on medium‑low until it reaches 120 °C (248 °F).
Time: PT7M
Temperature: 120°C
Separate Egg Yolks
While the syrup is heating, separate 4 egg yolks into a heat‑proof bowl and give them a light whisk.
Time: PT2M
Temper Yolks with Syrup
When the syrup hits 120 °C, remove from heat and slowly pour it into the yolks while whisking on high speed.
Time: PT3M
Whisk Egg‑Syrup Mixture
Whisk the combined mixture until it becomes pale, doubled in volume, and ribbons sink slowly.
Time: PT5M
Combine Mascarpone and Matcha
In a large bowl, gently mix the softened 400 g mascarpone with 2 tbsp sifted matcha powder until uniform.
Time: PT2M
Whip Cream into Mascarpone
Add 200 ml cold heavy cream to the mascarpone‑matcha mixture and whip with a hand mixer until firm peaks form.
Time: PT5M
Fold Mixtures Together
Gently fold the whipped mascarpone‑cream into the pale egg‑syrup mixture until the color is smooth and even.
Time: PT2M
Assemble Tiramisu
Quickly dip each ladyfinger (1‑2 seconds) into the cooled matcha liquid, layer them at the bottom of the 3.5 L container, dust with a little matcha, pour half of the cream mixture, smooth, then repeat the layers with the remaining ladyfingers and cream.
Time: PT10M
Chill
Cover the assembled tiramisu and refrigerate for at least 6 hours or overnight to set.
Time: PT0M
Nutrition Facts
- Calories
- 531
- Protein
- 5.5 g
- Carbohydrates
- 57 g
- Fat
- 29 g
- Fiber
- 0.4 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains eggs
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Matcha Powder: Green tea powder (lower quality)
- Instead of Granulated Sugar: Caster sugar, Turbinado sugar
- Instead of Egg Yolks: Pasteurized egg yolk liquid
- Instead of Mascarpone Cheese: Cream cheese (will alter flavor)
- Instead of Heavy Cream: Whipping cream, Pasteurized egg whites (for lighter texture)
- Instead of Ladyfinger Biscuits (Savoiardi): Sponge cake strips
Equipment Needed
- Fine Mesh Sieve
- Small Saucepan
- Candy Thermometer
- Whisk
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Rectangular Container (≈3.5 L)
Critical Steps — Do Not Skip
- Sift matcha to avoid lumps
- Heat water to the precise 80 °C temperature
- Bring sugar syrup to the firm‑ball stage (120 °C)
- Slowly temper hot syrup into egg yolks
- Whip cream to firm peaks
- Quick dip of ladyfingers to prevent sogginess
- Refrigerate for at least 6 hours
Chef Tips from the Video
- Use ceremonial‑grade matcha for the brightest color and most aromatic flavor.
- Sift matcha twice—once before the liquid and once into the mascarpone—to prevent specks.
- For a lighter texture, replace the heavy cream with whipped pasteurized egg whites, but expect a fluffier result.
- Line the container with parchment paper only if you anticipate leaks; otherwise, a clean container works fine.
Troubleshooting
Ladyfingers become soggy and fall apart.
Dip each biscuit for only 1‑2 seconds; ensure the matcha liquid is cool before dipping.
Egg‑syrup mixture curdles when adding hot syrup.
Pour the syrup slowly in a thin stream while whisking vigorously; keep the yolks at room temperature.
Whipped cream does not reach firm peaks.
Chill the bowl and whisk attachment, and ensure the heavy cream is at least 4 °C before whipping.
Final tiramisu is too loose and cannot be sliced.
Allow the dessert to chill for the full 6‑hour minimum; the gelatinous sugar syrup helps set the structure.
Storage
Refrigerator: Store covered in the fridge for up to 3 days.
Freezer: Not recommended; texture may separate.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the matcha liquid and sugar syrup a day ahead and keep refrigerated.
- The mascarpone‑cream can be whipped up to 2 hours before assembly and stored in a sealed container.
- Dust the final matcha topping just before serving to keep it vibrant.
Frequently Asked Questions
What is the cultural significance and history of Matcha Tiramisu in Japanese fusion cuisine?
Matcha Tiramisu blends the Italian classic with Japan’s revered green tea, creating a modern fusion dessert that showcases Japan’s love for matcha’s vibrant flavor and the Italian tradition of layered creamy desserts.
What are the traditional regional variations of matcha‑flavored tiramisu in Japanese cuisine?
While tiramisu is not traditional in Japan, chefs in Tokyo and Kyoto often substitute coffee with matcha, add yuzu zest, or use sweet red bean paste for a regional twist, reflecting local palate preferences.
How is authentic matcha tiramisu traditionally served in Japan?
It is usually presented in a square or rectangular dish, chilled, and dusted generously with matcha powder just before serving, often accompanied by a cup of hot green tea.
What occasions or celebrations is matcha tiramisu traditionally associated with in Japanese culture?
Matcha tiramisu is popular at modern celebrations such as birthdays, tea‑time gatherings, and seasonal festivals where a blend of Western and Japanese sweets is appreciated.
How does matcha tiramisu fit into the broader Japanese dessert tradition?
It reflects the Japanese dessert trend of incorporating Western techniques while highlighting native ingredients like matcha, similar to wagashi that often use subtle tea flavors.
What are the authentic traditional ingredients for matcha tiramisu versus acceptable substitutes?
Authentic ingredients include high‑quality ceremonial matcha, mascarpone cheese, ladyfingers, and egg yolks. Substitutes can be cream cheese for mascarpone, sponge cake strips for ladyfingers, or whipped egg whites instead of heavy cream.
What other Japanese dishes pair well with matcha tiramisu?
Pair it with a light green tea, a glass of chilled sake, or a small serving of seasonal fruit such as strawberries or yuzu‑infused sorbet for a balanced dessert course.
What are the most common mistakes to avoid when making matcha tiramisu?
Common errors include over‑soaking the ladyfingers, letting the sugar syrup cool too slowly (which can cause curdling), and under‑whipping the cream, all of which affect texture and stability.
Why does this matcha tiramisu recipe use a sugar syrup heated to 120 °C instead of a simple sugar‑water mixture?
Heating to the firm‑ball stage (120 °C) creates a stable syrup that, when tempered into the yolks, yields a rich, glossy custard with better emulsification and prevents graininess.
Can I make matcha tiramisu ahead of time and how should I store it?
Yes, assemble the tiramisu a day ahead, cover tightly, and refrigerate for at least 6 hours. Keep it sealed to avoid absorbing other fridge odors and dust with fresh matcha just before serving.
What does the YouTube channel Sudachi | Japanese Recipes | Yuto Omura specialize in?
The YouTube channel Sudachi | Japanese Recipes | Yuto Omura focuses on authentic and modern Japanese home cooking, offering detailed tutorials that blend traditional techniques with creative twists.
How does the YouTube channel Sudachi | Japanese Recipes | Yuto Omura's approach to Japanese fusion desserts differ from other Japanese cooking channels?
Yuto Omura emphasizes precise temperature control, ingredient sourcing, and clear visual explanations, often integrating Western desserts like tiramisu with Japanese flavors, whereas many channels stick to classic Japanese sweets.
Last updated: August 31, 2026
