A twist on the classic tiramisu, this Eggless Matcha Tiramisu is a simple 6-ingredient, no-bake treat, and requires no eggs! The perfect summer dessert!
Tiramisu is one of my favourite summer (and all-time!) desserts but the thought of handling and serving food with raw eggs makes me uncomfortable. This Eggless Matcha Tiramisu recipe is a twist on the classic Italian Tiramisu. Made with matcha green tea, this tiramisu is simple, eggless, and makes a great summer dessert!
Why You'll Love this Recipe
- Requires just 6 ingredients, no eggs, and minimal hands on time
- Simple, requires no baking and no special techniques
- A great creamy summer dessert, served chilled
- Perfect for matcha lovers, with ladyfingers dipped in matcha green tea and tiramisu dusted with matcha powder
- A great make-ahead dessert, which can be refrigerated overnight
Ingredients for Matcha Tiramisu
Ladyfingers - Sponge fingers needed to layer the tiramisu. I suggest using crusty "savoiardi". Avoid cake-style ladyfingers as these are too soft and will make your tiramisu soggy. You will need 24-30 ladyfingers for this recipe (which is usually 1 packet or slightly more, depending on the size of your dish).
Heavy Cream - Also known as whipping cream or fresh cream. Use heavy cream with at least 35% fat.
Mascarpone - Use good quality mascarpone cheese. Avoid using cream cheese for this recipe.
Matcha Green Tea + Powder - You will need 1.5 cups of matcha green tea and some extra matcha powder for dusting the top of the tiramisu. Use good quality matcha powder.
How to Make Eggless Matcha Tiramisu
- Prepare an 8x8" glass baking dish or use a brownie pan lined with baking paper (never place tiramisu directly on a metal pan).
- Beat the heavy cream until stiff peaks form. Use a stand mixer fitted with the whisk attachment for this step and beat on medium-high speed. Do not overbeat heavy cream or it will break down, so do not leave the mixer unattended. Once stiff peaks form, set aside.
- Mix mascarpone cheese and granulated sugar until combined. Use a stand mixer fitted with the paddle attachment on medium speed. Once combined, fold in heavy cream using a spatula and mix for a few seconds until well combined.
- Place 1.5 cups of brewed matcha green tea in hot water in a bowl. Make sure to use a bowl wide enough to dip ladyfingers. Also, make sure that the tea has cooled down slightly before moving to the next step, to avoid a soggy cake.
- Quickly dip both sides of ladyfingers into matcha tea, but do not soak. If you soak the ladyfingers, they will become too soggy.
- Line ladyfingers on bottom of glass/baking pan. You will need two rows of ladyfingers and you may need to break some ladyfingers to fit in the row.
- Spread half of the mascarpone-cream mixture on top of the bottom ladyfinger layer. Smoothen the cream using a spatula or palette knife.
- Repeat the process to create another layer of matcha-dipped ladyfingers followed by the remaining mascarpone-cream mixture and smoothen.
- Transfer the tiramisu to a refrigerator and chill for 4-5 hours, preferably overnight.
- Before serving, dust the surface with matcha powder. Slice and serve!
Tips for the Best Tiramisu
- Use heavy cream and mascarpone straight out of the fridge - there is no need to bring these out to room temperature beforehand, especially during the summer months.
- Refrigerate tiramisu immediately after layering and keep refrigerated until ready to serve. Transfer any leftover tiramisu straight beck to the refrigerator after serving.
- Use "savoiardi" type ladyfingers. Cake-type ladyfingers should be avoided, as these tend to be too soggy for tiramisu.
- Allow matcha green tea to cool down before dipping ladyfingers. If matcha is too hot, they will become too soggy and avoid soaking ladyfingers into liquid for too long.
- Be careful not to overbeat heavy cream and do not overmix the mascarpone-cream mixture to avoid splitting.
Can I make Eggless Matcha Tiramisu in Advance?
Yes, this matcha tiramisu is a great make ahead recipe! You can make this tiramisu a day in advance and chill overnight.
Store leftover tiramisu in a refrigerator for up to 4 days.
You can also freeze matcha tiramisu for up to 2 months.
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Eggless Matcha Tiramisu
- 200 g Savioardi lady fingers (1 package or approx. 7 oz) + more or less as needed
- 250 mL heavy cream or whipping cream at least 35% fat (1 cup)
- 225 g mascarpone cheese (8 oz)
- 75 g granulated sugar (approx. ¼ cup + 1 tbsp.)
- 375 mL matcha green tea (1.5 cups) use 2-3 tsp. of matcha powder
- 2 tbsp. matcha powder for dusting
- Place heavy cream in a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until stiff peaks form. Set aside.
- Place mascarpone cheese and granulated sugar in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until just combined. Fold in whipped heavy cream and mix for a few seconds until incorporated and smooth.
- Place 1.5 cups of matcha green tea in a wide bowl (wide enough to fit the with of a ladyfinger).
- Dip both sides of each ladyfinger (one by one) quickly into matcha mixture (do not soak as ladyfingers will become soggy).
- Place dipped ladyfingers side by side (you will have 2 rows) at the bottom of an 8x8" glass baking dish (or use a brownie pan lined with parchment paper). You may need to cut off part of the ladyfingers for the "shorter" row.
- Spread half of the mascarpone mixture on top of the bottom row. Use a spatula or palette knife to smooth out the surface.
- Repeat the last three steps to create a second row of lady fingers and mascarpone covering. Cover and refrigerate for 4-5 hours up to overnight.
- Before serving, dust matcha powder over tiramisu.