Name: No-Bake Matcha Tiramisu
Prep time: 30 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 250 g Mascarpone cheese, cold; 100 g Icing (powdered) sugar; 2 tsp Matcha powder, sifted, plus 1 tsp to dust; 240 ml Cold heavy cream; 200 ml Cold whole milk; 1 tsp Vanilla extract, for the milk; 200 g Ladyfinger biscuits, savoiardi

Japanese Vegetarian 30 min 8 servings395 Calories

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Matcha tiramisu is a popular twist on the Italian classic. Green tea powder gives the cream a fresh, slightly bitter taste that balances the sweetness.

Why this tiramisu works

This no-bake dessert layers ladyfinger biscuits dipped in sweetened milk with a light mascarpone and whipped-cream filling flavoured with matcha. It has no coffee or alcohol and no raw egg, so it suits anyone who wants a gentler take on tiramisu, and it needs no oven.

Tips for the best result

Sift the matcha before mixing so there are no green lumps. Beat the mascarpone gently; overbeating can make it grainy. Dip each biscuit for just a second, because soaking makes the dessert soggy. Chill for at least six hours so the layers set, and dust with the remaining matcha only just before serving so it keeps its colour.

Substitutions and variations

Culinary-grade matcha is fine for baking; save the ceremonial grade for drinking. Use ladyfingers or savoiardi biscuits. A little white chocolate melted into the cream makes it sweeter. Top with fresh berries or a sprinkle of cocoa.

Storing and serving

Cover and keep in the fridge for up to two days. Matcha contains caffeine, and the dessert contains dairy, gluten and egg (in the ladyfingers), so check before serving to guests with allergies.

Nutrition values are estimates based on USDA reference values and may vary depending on the brands and quantities you use.

Recipe