This gluten-free matcha tiramisu recipe is a delicious twist on a classic, beloved Italian dessert made with an egg-free mascarpone filling, gluten-free ladyfingers, and matcha powder. An easy green tea dessert that comes together quickly and has all of the sweet and creamy goodness as the original, with amazing matcha flavor. The perfect dessert for any occasion!
What is Tiramisu?
Tiramisu is a classic Italian dessert that originated in Italy and is popular in restaurants around the world. The traditional recipe is a rich and creamy dessert made with layers of lady fingers soaked in espresso, a mixture of whipped mascarpone cheese, heavy cream, and egg yolks, and dusted with cocoa powder.
“Tiramisu” translates to “pick me up” in Italian, which is fitting since the dessert is often served after a meal as a sweet treat with a jolt of caffeine.
There are many variations of Tiramisu, with some recipes calling for alcohol, such as Marsala wine or rum, and some using different types of cookies or cakes instead of ladyfingers. However, the traditional tiramisu components of espresso, mascarpone, eggs, and cocoa powder remain the same.
In this recipe, we’re using the concept of classic tiramisu but switching things up to make it matcha! If you’re a matcha lover, this delicious version is for you!
What Makes This Recipe Great
Classic Italian tiramisu uses raw eggs over a double boiler, which can be a tricky process. For this recipe, I use fresh whipped cream, which still gives that super creamy texture and delicious flavor without using eggs.
With this swap, this Matcha Tiramus becomes a super easy dessert that comes together quickly without sacrificing any flavor! A smooth, creamy mascarpone filling flavored with ceremonial grade matcha in between layers of gluten-free ladyfingers.
If you love traditional tiramisu and always enjoy a good matcha latte, then you will love this green tea version! It’s elegant, yet simple, and such a beautiful bright green.
Watch a Short Video of This Recipe
Ingredient Notes
- heavy whipping cream
- granulated sugar
- matcha green tea powder: I recommend using the higher quality ceremonial grade for best results and taste. If culinary grade matcha is all you have on hand, it will work, but keep in mind it is a bit more bitter.
- vanilla extract
- mascarpone cheese: Let it get to room temperature first.
- gluten-free ladyfingers: Use double the amount for regular ladyfingers, this gluten-free version is much bigger in size. All packaged ladyfingers are made with eggs, but you can make or egg free ladyfingers at home.
Step-by-Step Instructions
- Add heavy cream to a mixing bowl and beat on medium speed with an electric hand mixer until it starts thickening up. Add sugar, vanilla extract, and matcha, and continue to beat for 4-5 minutes until stiff peaks form.
- Stir in mascarpone cheese and mix just until combined. Set aside.
- For the cookie layer, whisk together water and matcha powder in a shallow bowl until the matcha is dissolved.
- Dip the ladyfingers in the matcha quickly (don’t let them soak), and then lay them in a single layer on the bottom of an 8×8 dish. You can cut the cookies to make them all cover the bottom of dish. If your cookies are more absorbent, keep in mind that you may need to make more matcha and hot water mixture.
- Add half of the whipped cream (mascarpone) mixture over the top of the ladyfingers and smooth out with a rubber spatula to make it an even layer.
- Add another layer of dipped ladyfingers, then add the remaining whipped cream mixture.
- Use a fine mesh strainer to dust matcha powder on top.
- Refrigerate the matcha tiramisu for at least 4 hours up to overnight. You can dust with more matcha before serving if you like.
Expert Tips
- I used gluten-free ladyfingers, which are larger in size than regular ladyfinger cookies. If you are using regular ladyfingers, use double the number of cookies.
- I didn’t use alcohol in this recipe, but you can if you prefer. For a little bit of a kick, feel free to add 2 tbsp of brandy or marsala wine to the matcha and hot water mixture before dipping the ladyfinger cookies.
- If you’d prefer to use a stand mixer, you can. Use the whisk attachment for the mascarpone filling.
- You can find store-bought ladyfingers at most grocery stores. Gluten-free might be harder to find, but you check specialty grocers or shop online.
Serving Tips
- Serve this matcha tiramisu the same way you would the classic recipe! It makes for a wonderful after-dinner treat for special occasions or a weeknight dinner. It’s also not too sweet, so you can enjoy for breakfast as well!
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Matcha Tiramisu Recipe (Gluten Free & Eggless)
Video
Ingredients
Matcha Mascarpone Cream
- 1½ cup heavy whipping cream
- 1/2 cup granulated sugar
- 2 tsp matcha powder
- 1 tsp vanilla extract
- 8 oz mascarpone cheese at room temperature
Cookie Layer
- 1/2 cup hot water
- 2 tsp matcha powder
- 12 gluten free ladyfingers Use double the amount for regular ladyfingers, the gluten free version is much bigger in size. For egg free ladyfingers, you can make them at home.
Topping
- 2 tsp matcha powder for dusting
Instructions
- Add heavy whipping cream to a mixing bowl and beat on medium speed with an electric mixer until it starts thickening up. Add sugar, vanilla extract, and matcha, and continue to beat for 4-5 minutes until stiff peaks form.
- Stir in mascarpone cheese and mix just until combined. Set aside.
- For the cookie layer, whisk together water and matcha powder in a shallow bowl until the matcha is dissolved.
- Dip the ladyfingers in the matcha quickly (don’t let them soak) and then lay them in a single layer on the bottom of an 8×8'' dish. You can cut the cookies to make them all fit and cover the bottom. If your cookies are more absorbent, keep in mind that you may need to make more matcha and hot water mixture.
- Add half of the whipped cream mixture over the top of the cookies and smooth out with a spatula.
- Add another layer of dipped ladyfingers, then add the remaining whipped cream mixture.
- Use a fine mesh strainer to dust matcha powder on top.
- Refrigerate the matcha tiramisu for at least 4 hours up to overnight. You can dust with more matcha before serving, if you like.
Notes
Expert Tips
- I used gluten-free ladyfingers, which are larger in size than regular ladyfinger cookies. If you are using regular ladyfingers, use double the number of cookies.
- I didn’t use alcohol in this recipe, but you can if you prefer. For a little bit of a kick, feel free to add 2 tbsp of brandy or marsala wine to the matcha and hot water mixture before dipping the ladyfinger cookies.
- If you’d prefer to use a stand mixer, you can. Use the whisk attachment for the mascarpone filling.
- You can find store-bought ladyfingers at most grocery stores. Gluten-free might be harder to find, but you check specialty grocers or shop online.
Serving Tips
- Serve this matcha tiramisu the same way you would the classic recipe! It makes for a wonderful after-dinner treat for special occasions or a weeknight dinner. It’s also not too sweet, so you can enjoy for breakfast as well!
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing.
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