Name: Eggless Matcha Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Fusion
Ingredients: 1 1/2 cups heavy cream (cold); 1 cup mascarpone cheese (softened); 1/3 cup powdered sugar; 1 tsp vanilla extract; 2 tbsp matcha powder (plus extra for dusting); 1 1/4 cups hot water; 2–3 tbsp honey or sugar (to sweeten matcha liquid); 1 pack of ladyfinger biscuits (gluten-free optional)

A refreshing twist on the beloved Italian dessert, this Eggless Matcha Tiramisu combines the earthy depth of green tea with the luxurious creaminess of mascarpone. It’s a no-bake delight that skips the eggs and swaps espresso for a matcha infusion, creating a light, airy dessert that feels indulgent yet incredibly fresh. Perfect for fans of fusion cuisine or anyone looking to try something new and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups heavy cream (cold)

1 cup mascarpone cheese (softened)

1/3 cup powdered sugar

1 tsp vanilla extract

2 tbsp matcha powder (plus extra for dusting)

1 1/4 cups hot water

2–3 tbsp honey or sugar (to sweeten matcha liquid)

1 pack of ladyfinger biscuits (gluten-free optional)

Directions

Make the Matcha Dip: I start by whisking 2 tablespoons of matcha powder with hot water and my choice of sweetener until smooth. Then I let it cool slightly.

Prepare the Cream: In a mixing bowl, I whip the cold heavy cream until soft peaks form. Then I add mascarpone, powdered sugar, and vanilla extract, beating the mixture until it’s smooth, fluffy, and holds its shape.

Assemble the Layers: I lightly dip the ladyfingers into the cooled matcha mixture—just a quick dip to avoid sogginess—and arrange a layer in my serving dish. Then I spread half of the cream mixture on top. I repeat with another layer of dipped ladyfingers and the remaining cream.

Chill: I cover the dish and refrigerate it for at least 4 hours, though I prefer to leave it overnight so the flavors can fully develop.

Serve: Just before serving, I dust the top generously with matcha powder for that signature green finish.

Servings and timing

This recipe serves 6–8 people. It takes about 20 minutes to prepare and needs at least 4 hours of chilling time. For best results, I let it chill overnight to enhance the flavor and texture.

Variations

Dairy-Free Version: I can substitute coconut cream for heavy cream and use a dairy-free cream cheese alternative for mascarpone.

Gluten-Free Option: I use gluten-free ladyfingers or even sponge cake slices for a celiac-friendly version.

Sweeter Matcha: If I prefer a less earthy, more mellow matcha taste, I simply add a touch more honey to the dipping mixture.

Mini Servings: Instead of a large dish, I like to build individual tiramisus in small glasses or jars—perfect for dinner parties or gifting.

Flavored Layers: I sometimes mix a bit of citrus zest or almond extract into the cream for an added twist.

Storage/Reheating

I keep the tiramisu covered in the refrigerator, where it stays fresh for up to 4 days. It’s best served chilled, straight from the fridge. Since it’s a no-bake, cream-based dessert, I don’t recommend freezing it or reheating—this one is all about the cold, creamy layers.

FAQs

How can I make sure the ladyfingers don’t get soggy?

I dip each ladyfinger very quickly—just a second on each side—so they absorb some matcha without falling apart. It’s key to keep them from soaking too long.

Can I use whipped topping instead of heavy cream?

Yes, I can substitute whipped topping, but I find that real heavy cream gives a richer flavor and better texture.

Is this recipe safe for pregnant people?

Absolutely. Since it’s eggless and doesn’t involve any raw ingredients that pose a risk, it’s a great option for those avoiding eggs or raw dairy.

What kind of matcha should I use?

I like to use culinary-grade matcha for this recipe. It’s more affordable than ceremonial grade but still offers a vibrant color and flavor perfect for dessert.

Can I make this ahead of time?

Yes, and I actually prefer to! I usually make it the night before I plan to serve it so the layers can set properly and the flavors meld together.

Conclusion

This Eggless Matcha Tiramisu is a refreshing, modern twist on a traditional favorite. I love how easy it is to put together while still delivering that wow factor with its layers of green tea-soaked biscuits and velvety cream. Whether I’m serving guests or just treating myself, it’s a go-to dessert that never fails to impress.

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