Matcha Tiramisu

by Sugimoto Tea Company
Recipes, Desserts & Beverages

Matcha Tiramisu


  • 2 tablespoon Sugimoto Premium Culinary Matcha + 2 teaspoon, divided
  • 1 cup hot water (175°F)
  • 3 egg yolks
  • 1/4 cup cane sugar
  • 1 1/4 teaspoon white rum
  • 8 oz mascarpone cheese, cold
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream, cold
  • 8-12 ladyfingers


Step 1: Sift 2 tablespoons of matcha into a shallow bowl. Add 1/4 cup of hot water and whisk well. Pour in the remaining hot water and whisk again until the matcha is dissolved.
Step 2: Bring a small amount of water to a boil over medium-low heat. Place a large glass bowl on top and make sure the water is not touching the bowl. Add the egg yolks, cane sugar and white rum. Continuously whisk until the mixture doubles in amount and starts to thicken, up to 5 minutes. Remove from heat and completely cool.
Step 3: In a separate bowl, use a hand mixer on low to combine heavy whipping cream, mascarpone cheese, salt and vanilla extract. Once combined, add the cooled custard mixture and whisk again until you reach soft peaks.
Step 4: Break each ladyfinger into half or quarter pieces. Working one at a time, dip each piece into the prepared matcha for no more than 4 seconds to soak. Layer them into a small serving dish and top with the mascarpone mixture. Repeat both steps and use the back of a spoon to spread into an even layer.
Step 5: Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Step 6: Dust the top with the remaining matcha before serving.
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