Recipe · Dessert
Matcha tiramisu, no bake.
Sponge fingers soaked in matcha, layered with mascarpone cream. No eggs, no oven, and it is even better the next day. Plus strawberry and hojicha versions.
MMelissa TzountzourkasTea taster in training, TeafyPublished 11 November 20265 min read
The short answer
Whisk 6 g of culinary matcha with a tablespoon of sugar into 250 ml of 80°C water and let it cool. Dip about 24 sponge fingers for one to two seconds each, and layer them with 250 g mascarpone whipped with 300 ml cream, 80 g sugar and vanilla. Chill for 6 hours or overnight, and dust with matcha just before serving.
In this guide
Recipe card
No bake matcha tiramisu
Ingredients
- 250 g mascarpone, cold
- 300 ml thickened cream, cold
- 80 g caster sugar
- 1 tsp vanilla extract
- 6 g culinary matcha for the soak (1 tablespoon is about 6 g)
- 250 ml water at 80°C
- 1 tbsp sugar for the soak
- 200 g sponge fingers (savoiardi), about 24 per 200 g
- 4 g matcha for dusting
Method
Tap a step to tick it off.
- Whisk 6 g matcha and 1 tablespoon sugar into the 80°C water until smooth, then let it cool completely.
- Beat the mascarpone, cream, caster sugar and vanilla to soft, thick peaks. Do not overbeat or it turns grainy.
- Dip each sponge finger in the matcha for one to two seconds, turning once, and lay them in a single layer in the dish.
- Spread half the cream on top. Repeat with a second layer of dipped biscuits and the rest of the cream.
- Cover and chill for at least 6 hours, ideally overnight.
- Just before serving, sift 4 g of matcha evenly over the top.
How it comes together
The soak ratio
Sponge fingers drink liquid fast. One to two seconds per side is plenty. Any longer and they collapse into the cream.
You need about 10 ml of soak per biscuit, which is why the recipe makes 250 ml for about 24 fingers. Leftover soak? Pour it over ice with milk. Cook's treat.
Keeping it green overnight
The matcha inside is protected by the cream. The dusting on top is exposed to light and air and goes dull within hours. So the rule is simple: dust right before serving. Keep the tiramisu covered in the fridge until then.
Egg free, on purpose
Classic tiramisu uses raw egg yolks. This version gets its body from mascarpone and whipped cream instead. That makes it safer for a crowd, steadier in an Australian summer, and quicker to make.
Three versions to try
Our tasting notes, scored 1 to 5.
Green, creamy, classic matchamisu.
Summer party version.
Caramel and toast, closest to coffee.
Strawberry matcha tiramisu
Slice 250 g of strawberries thinly. Lay a layer of slices over the first layer of cream, and another on top before the final dusting. Add the top strawberries just before serving so they stay glossy.
Hojicha tiramisu
Swap the matcha for hojicha powder in both the soak and the dusting. You get caramel and toasted notes, closer to the coffee original, with much less caffeine. Perfect for a dinner party that runs late.
Make ahead and storage
- Make it the day before. It slices more cleanly after a night in the fridge.
- Covered, it keeps for up to three days.
- Do not freeze it. The cream weeps as it thaws.
- Serving a crowd? Build it in glasses: same layers, no slicing.
Questions people ask
How do you make matcha tiramisu?
What is matchamisu?
Can I make matcha tiramisu without eggs?
Why did my matcha tiramisu turn brown on top?
How long does matcha tiramisu last?
Which matcha is best for tiramisu?
Melissa Tzountzourkas
Tea taster in training, Teafy
Melissa is training as a Teafy tea taster and has three years of tasting behind her. She writes the Teafy recipes: drinks and bakes that work in a normal Australian kitchen, judged for flavour, colour and fuss.
Sources
- MEXT Food Composition Database, matcha (16035): caffeine 3.2 g per 100 g
- Google Ads Keyword Planner, Australia, searches October 2025 to September 2026, checked 11 November 2026
We update this page when the numbers change, and date every change here.
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How to store matcha
Ceremonial grade matcha
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