Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu 抹茶ティラミス

I have been craving for Matcha quite often recently. Maybe, it was due to the influence of a good friend of mine, who is a big fan of Matcha. If you realized, this recipe is actually adapted from my Express Tiramisu recipe, which means it is eggless and real simple to make.

Matcha Tiramisu 抹茶ティラミス

Now Tiramisu taste best… 2 days later in the fridge. Overnight is fine, but if you keep it till the day after next, the flavours among the layers just sync together with every bite. Amazing!

My recipe is quite versatile if you can’t take alcohol, omit the rum. If you are a vegetarian, simply just omit the gelatin mixture. It’s fine. The gelatin mixture was added to stabilise the cream, helps to set it well and prevent the fats and liquid being separated over time.

Matcha Tiramisu 抹茶ティラミス

Even though I mentioned that the recipe makes for 2, it’s actually a huge portion for 2 person. You could share among 4, even 6 people as it is a very rich dessert.

Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu

Servings 6 people


Cream layer:

  • 100 gram cream cheese softened
  • 2 tsp of matcha powder
  • 1/2 cup caster sugar
  • 200 ml heavy whipping cream chilled
  • 1 tsp gelatin powder + 1 tbsp water

Biscuits layer:

  • 250 ml warm water + 4 tsp matcha powder
  • 2 tbsp of Rum
  • 12 ladyfinger biscuit
  • Matcha powder dusting


  • Beat softened cream cheese, matcha powder, caster sugar with a hand mixer until it is nicely combined.
    Meanwhile, microwave gelatine powder and water for about 20 seconds.
    Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
    Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
    Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
    The mixture will be a little runny once you add the gelatine mixture but not to worry.
    Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
    To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
    Then, pour half of the cream mixture into the pan.
    Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
    Cover with a lid and let it chill overnight to firm everything up together.
    Dust cocoa powder upon serving.
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