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5 from 1 vote

Matcha Tiramisus (for Two)

Prep Time15 mins
Total Time15 mins


Matcha Tea (for dunking lady fingers):

  • 1 cup hot water
  • 1 teaspoon honey
  • 1 teaspoon matcha powder

Mascarpone Filling:

  • 1 cup marscarpone
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon heavy cream or milk
  • Pinch of salt

For Assembly:

  • 2 teaspoons matcha powder
  • 1/2 cup powdered sugar
  • 12-16 lady fingers


  • To make the matcha tea: Whisk together the honey and hot water until the honey has dissolved. In a bowl, add the matcha and pour in a few teaspoons of water (you can eyeball this). Whisk the matcha powder and water together until the matcha has dissolved completely. Pour in the remaining water and mix. Set aside.
  • To make the mascarpone filling: To a bowl of a stand-up mixer (you can also use a bowl with a whisk, too!), add the mascarpone, sugar, egg yolks, heavy cream or milk and pinch of salt. Beat until light and fluffy, about 3 minutes. Pour in a tablespoon of the matcha tea mixture and whisk one last time until combined.
  • To assemble the tiramisu: In a bowl, sift together the matcha powder and powdered sugar together. Next, pick your two vessels (see “Notes” for more vessel ideas). If you’re using glasses (like I did), you’ll have to break the lady fingers in half.
  • Dip each piece of lady finger in the matcha tea for about 10 seconds and transfer them to the bottom of the glass. Dip a few more pieces of lady finger in the matcha tea until the first layer is full and reaches the edges of the glass. Top with a tablespoon of the mascarpone mixture. Repeat until each glass is full. Smooth the top with a butter knife or off-set spatula. Transfer to the fridge to set for at least 2 hours, ideally 4 to 6 or overnight. Dust the tops with the powdered sugar/matcha mixture and serve.


Vessel Options: Glasses, mugs, a small casserole dish would be good, too!