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Matcha Tiramisu
4.67 from 3 votes

Matcha Tiramisu

This sliceable matcha tiramisu cake features ladyfingers soaked in matcha-marsala wine layered with matcha mascarpone cream.
Yield: 11.5 x 4 x 4-inch rectangular cake
Prep Time: 25 mins
Chill Time: 2 hrs
Total Time: 2 hrs 25 mins
Course: Dessert
Cuisine: Asian, Italian, Japanese
Keyword: tiramisu, matcha tiramisu, japanese tiramisu
Servings: 8 slices
Author: Maryanne Cabrera


Matcha Mascarpone:

  • ¼ cup cold water
  • 1 packet unflavored gelatin powder (7 grams)
  • ¾ cup granulated sugar
  • 3 large egg yolks
  • 1 large egg
  • 2 Tablespoon matcha powder
  • 16 oz mascarpone cheese

Matcha Marsala Syrup:

  • 1 ½ cup freshly boiled water
  • 1 Tablespoon matcha powder
  • ½ cup marsala wine, sweet or dry

Other Components:

  • 30 ladyfinger cookies*
  • ¼ cup powdered sugar
  • 2 teaspoons matcha powder


Matcha Mascarpone:

  • In a small bowl, sprinkle gelatin powder over cold water. Let mixture sit for 3 minutes. Microwave mixture at full power for 20-40 seconds until mixture is liquid. Stir until completely dissolved. Set aside.
  • In bowl of a stand mixer combined sugar, egg yolks, and egg. Place bowl over a pot of barely simmering water (ensure bowl does not touch water). Continually whisk mixture until pale in color, slightly thickened, and until mixture reaches a temperature of 140 degrees F. Remove from heat.
  • Place bowl in stand mixer fitted with whisk attachment. Sift in matcha powder. Whip on medium speed until mixture has cooled to room temperature. Stop machine and add the mascarpone in two additions. Whisk on medium speed until smooth. Add melted gelatin mixture. Whisk on low speed until incorporated. 

Matcha Marsala Syrup:

  • Sift matcha powder into a small bowl. Add about ¼ cup hot water. Whisk vigorously using a matcha whisk or small whisk until smooth and frothy. Add remaining hot water and stir until combined. Add in marsala wine. Set aside. 


  • Line 11.5 x 4 x 4-inch rectangular frame mold with acetate sheet. You may have to tape two acetate sheets together to accommodate the height of the mold. Set lined mold over rectangular cake board or small baking sheet.
  • Dip each ladyfinger in warm match marsala syrup for 2-3 seconds on each side. Do not soak the ladyfinger, otherwise it will soften too much. Place a row of 10 dipped ladyfingers in bottom of prepared mold.
  • Spread a rounded 1 cup of matcha mascarpone filling in an even layer over ladyfingers. Repeat second layer of dipped ladyfingers, followed with another rounded cup of filling. Add third layer of dipped ladyfingers and finish with remaining matcha mascarpone filling. Smooth the top layer using the back of a spoon or a mini offset spatula.
  • Cover assembled tiramisu with plastic wrap. Let chill in the fridge for at least 2 hours, up to overnight. Remove plastic wrap. Gently remove metal frame mold and gently remove acetate sheet from tiramisu.
  • In a small bowl, combine powdered sugar and matcha powder. Dust the surface of matcha tiramisu with matcha sugar mixture using a sifter. Use a serrated knife or chef's knife to slice tiramisu into individual servings. 
  • Serve matcha tiramisu cold or at room temperature. 


  • I use these ladyfingers. They are available in large packages at Smart and Final and Restaurant Depot. 
  • Either dry or sweet marsala wine can be used in this recipe. I have tried both with similar results.
  • I recommend this instant read digital kitchen thermometer
  • I recommend the barista matcha powder from Rishi Tea.