Love tiramisu but looking for a refreshing twist? Enter the Matcha Tiramisu Cake — a stunning fusion dessert that layers pillowy sponge cake or ladyfingers with a creamy mascarpone filling, all soaked in subtly bitter matcha tea. Instead of espresso and cocoa, this version uses vibrant Japanese matcha powder, bringing earthy notes and a striking green color to a classic Italian favorite.

This cake is no-bake (if using ladyfingers), light yet rich, and makes a perfect centerpiece for special occasions, afternoon tea, or when you’re craving something refined but different.

Ingredients

For the Cake or Base:

• Option 1: Use store-bought ladyfingers (about 24 pieces)
• Option 2: Make a sponge cake (for a more cake-like version):
• 4 large eggs
• ½ cup (100g) granulated sugar
• ½ cup (65g) all-purpose flour
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

For the Matcha Soaking Liquid:

• 2 tsp matcha green tea powder
• 1 cup (240ml) warm water
• 2–3 tbsp honey or sugar (optional, to taste)

For the Mascarpone Filling:

1 ¼ cups (300ml) heavy cream, cold

8 oz (225g) mascarpone cheese, cold

⅓ cup (40g) powdered sugar

1 tsp vanilla extract

Garnish:

• 1–2 tsp matcha powder, for dusting
• White chocolate shavings (optional)
• Fresh berries or edible flowers (optional)

How to Make Matcha Tiramisu Cake

Step 1: Prepare the Sponge Cake (If Not Using Ladyfingers)

Preheat oven to 350°F (175°C). Line a 9×13-inch baking tray with parchment paper.

In a mixing bowl, beat eggs and sugar on high speed for 6–8 minutes until pale and tripled in volume.

Sift in flour, cornstarch, and salt. Gently fold to avoid deflating the batter.

Stir in vanilla extract.

Spread the batter evenly in the tray and bake for 10–12 minutes or until golden and springy.

Let cool completely, then cut into 2 equal rectangles to create two cake layers.

Step 2: Make the Matcha Soak

In a small bowl, whisk matcha powder with warm water until smooth (use a bamboo whisk or regular whisk to avoid clumps).

Stir in sweetener if desired. Let it cool.

Tip: Taste the soak — it should be slightly bitter but pleasant. Adjust sweetness to match your preferences.

Step 3: Whip the Mascarpone Filling

In a clean, cold bowl, whip the heavy cream until soft peaks form.

In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth.

Gently fold whipped cream into the mascarpone mixture until light and creamy.

Step 4: Assemble the Cake

In a rectangular or square dish, place the first layer of sponge cake (or a layer of ladyfingers).

Brush or spoon over half of the matcha soak until evenly moistened.

Spread half of the mascarpone filling over the layer. Smooth the top.

Add the second layer of sponge or ladyfingers, soak with remaining matcha mixture.

Top with the rest of the mascarpone filling.

Cover and refrigerate for at least 4 hours (overnight is ideal) to set.

Step 5: Garnish and Serve

Before serving, dust the top with a fine layer of matcha powder using a sieve or tea strainer.

Add white chocolate shavings, berries, or flowers if desired.

Slice and serve chilled.

Chef’s Notes

Quality matcha matters: Use culinary-grade matcha for best results. Sift it to remove clumps.

Not too sweet: Matcha has a natural bitterness, which balances the sweetness of the mascarpone beautifully. Don’t over-sweeten.

Alcohol twist: Add 1–2 tbsp of matcha liqueur or white chocolate liqueur to the soak for an adult version.

Freezer-friendly: This cake freezes well. Wrap tightly and store up to 2 weeks. Thaw in the fridge.

Cup version: Layer in glasses or jars for individual matcha tiramisu servings — perfect for parties.

Nutrition Information (Per serving, based on 10 servings)

Nutrient  Approximate Value

• Calories ~330 kcal
• Carbohydrates ~28 g
• Protein ~5 g
• Fat ~22 g
• Saturated Fat ~13 g
• Sugar ~18 g
• Sodium ~80 mg
• Caffeine ~25–35 mg (from matcha)

Frequently Asked Questions (FAQs)

Can I make Matcha Tiramisu without mascarpone?

Yes, you can substitute mascarpone with a mixture of cream cheese and heavy cream (2:1 ratio), though the texture will be slightly different.

Is this cake caffeinated?

Yes. Matcha contains caffeine—about 25–35 mg per serving. It’s less than a cup of coffee but enough to note if you’re sensitive.

Can I make it dairy-free?

Yes, use dairy-free whipped cream and a vegan cream cheese alternative for the filling. Make sure your ladyfingers or sponge are also dairy-free.

How long does Matcha Tiramisu last?

Keep it refrigerated in an airtight container. It stays fresh for up to 4 days, and the flavors actually improve on day 2.

Can I make this cake ahead of time?

Absolutely! In fact, it’s best made a day in advance so the layers set properly and the flavors meld beautifully.

Conclusion

This Matcha Tiramisu Cake is a refined, flavorful twist on a beloved classic. With its creamy layers, light green tea aroma, and a perfect balance of sweet and earthy, it’s a standout dessert for any matcha enthusiast or tiramisu lover ready for something new.

Want to make it vegan, layer it with red bean paste, or turn it into a matcha Swiss roll? Let me know — I’d love to help you customize your own matcha masterpiece!

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