Matchamisu = Matcha (Green Tea) Tiramisu

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What’s Matchamisu? It’s a matcha green tea tiramisu! This matcha tiramisu recipe is THE original and the best.

Matchamisu Matcha Tiramisu photo

My baking guru, Queenie, came up with the name Matchamisu and the recipe. It’s utterly brilliant.

She took a classic Italian dessert, the tiramisu, and gave it a green tea spin by replacing espresspo with matcha green tea. Even better, they’re adorable since each one is a mini portion.

Get a little adventurous and try swapping out the espresso like we did here with matcha or any fruit like this rhubarb tiramisu recipe.

Layer upon layer of matcha! It’s super fluffy and rich with alternating layers of matcha cream and matcha sponge cake.

Beware, if you’re sensitive to caffeine, you may want to limit yourself to just one of these decadent tiny treats.

Matchamisu Matcha Tiramisu ingredients photo

This post contains affiliate links. 

What We Used to Make This Matchamisu Recipe

INGREDIENTS

  • Matcha
    The brighter green the matcha is, the better. Look to spend around $15 – $30 regardless of whether it says ceremonial grade or cooking grade.
  • Sugar, eggs, all-purpose flour, confectioner’s sugar, rum, mascarpone cheese, and heavy cream.

TOOLS & EQUIPMENT

Matcha syrup how to photo

Ok, let’s get started!

How to Make Matchamisu

Matcha Simple Syrup

Making the matcha syrup first by bringing water (3/4 cup) and sugar (1/2 cup) to a boil in a pan. Simmer for 3 minutes and remove from heat.

Matcha syrup photo

Let simple syrup cool, then sift in the matcha (1 tablespoon). Whisk well. This can be made up to a day before.

RELATED: What is Matcha?

Mini tiramisu recipe photo

Matcha Sponge Cake

Turn oven on to 350°F. Lay parchment paper on a 13″x18″ sheet tray/jelly roll pan. If the parchment paper rolls up, put a little butter or oil under each corner.

Dust the parchment paper with confectioner’s sugar. Set aside.

Matcha tiramisu photo

Separate eggs (4). In a mixing bowl, whisk on low speed, then the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).

After the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny.

Green tea tiramisu photo

Add the egg yolks (4) and fold to mix.

Matchamisu recipe photo

Mix well.

RELATED: Step-by-Step Recipe: Matcha Mille Crepe Cake

Green tea tiramisu recipe photo

Sift in matcha (1 1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold.

Green tea tiramisu photo

Pour the mixture onto the sheet tray and spread evenly using a dough scraper.

Matcha recipe

Dust confectioner’s sugar on top using a mesh strainer to get an even coat.

RELATED: Easy Matcha Milkshake

Best green tea tiramisu recipe

Bake for 10 minutes. Let cool then use a cookie cutter (we used the 3″) to cut out circles.

Matcha tiramisu recipe photo

Matcha Cream

Bring a small pot of water to a simmer. Put the egg yolks (2), sugar (1 tablespoon), and rum (1 tablespoon) in a stainless steel bowl that will sit on top of the pot.

Matcha tiramisu recipe photo

Continuously whisk all three ingredients together until it thickens to the ribbon stage (about 5 minutes). Cool for 5 minutes.

Green tea tiramisu recipe photo

In another bowl, whip the heavy cream (1/2 cup) until soft peaks form.

RELATED: Matcha Latte

MIni tiramisu photo

Fold together the lightly whipped heavy cream and the egg mixture.

Best green tea tiramisu recipe photo

Sift in matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 cup).

Matcha green tea tiramisu photo

Assembling the Matchamisu

In a small glass (we used these mini cups), put in a cut piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)

Matcha tiramisu image

Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup. Dollop the matcha cream on top.

Layer on another piece of sponge cake. Pour on matcha syrup to the top level sponge cake. Add the final layer of matcha cream and dust with matcha.

Matcha tiramisu photo

Matcha Tiramisu

Matchamisu = Matcha (Green Tea) Tiramisu

Author: Queenie Fok for Oh, How Civilized
The original and THE BEST matcha tiramisu recipe.
4.6 from 25 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Yield10 mini cups

INGREDIENTS
 

Matcha Syrup

  • 3/4 cup water
  • 1/2 cup sugar
  • 1 tablespoon matcha

Matcha Sponge Cake

  • 4 eggs
  • 7 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1.5 tablespoons matcha
  • Confectioner's sugar for dusting

Matcha Cream

  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon rum
  • 2/3 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1 tablespoon matcha + more for dusting

INSTRUCTIONS
 

Matcha Syrup

  • Make the matcha syrup first by bring water (3/4 cup) and sugar (1/2 cup) to a boil. Simmer for 3 minutes and remove from heat.
  • Let cool, then sift in the matcha (1 tablespoon). Whisk well. (This can be made up to a day before.)

Matcha Sponge Cake

  • Turn oven on to 350°F. Lay parchment paper on a 13"x18" sheet tray. If the parchment paper rolls up, put a little butter or oil under each corner. Dust the parchment paper with confectioner's sugar. Set aside.
  • Separate eggs (4). In a mixing bowl, whisk on low speed, the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).
  • After adding the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny. Add the egg yolks (4) and fold to mix. Sift in matcha (1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold to incorporate.
  • Pour the mixture onto the sheet tray and spread evenly. Dust confectioner's sugar on top.
  • Bake for 10 minutes. Use a cookie cutter (we used the 3") to cut out circles.

Matcha Cream

  • Bring a small pot of water to a simmer. Put the egg yolks (2), sugar (1 tablespoon), and rum (1 tablespoon) in a stainless steel bowl that will sit on top of the pot.
  • Continuously whisk all three ingredients together until it thickens to the "ribbon stage" (about 5 minutes). Cool for 5 minutes.
  • In another bowl, whip the heavy cream (1/2 cup) until soft peaks form. Combine the lightly whipped heavy cream and the egg mixture. Fold together.
  • Sift in the matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 cup).

Assembling the Matchamisu

  • In a small glass (we used mini cups), put in a cut out round piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)
  • Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup. Dollop the matcha cream on top.
  • Layer on another piece of sponge cake. Pour on matcha syrup to the top level sponge cake. Add the final layer of matcha cream and dust with matcha.

NUTRITION

Calories: 273kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 137mg | Sodium: 42mg | Potassium: 52mg | Fiber: 1g | Sugar: 20g | Vitamin A: 794IU | Calcium: 45mg | Iron: 2mg
Keyword green tea tiramisu, matcha tiramisu, matchamisu
Did you make this recipe?Mention @ohhowcivilized and use hashtag #ohhowcivilized!

64 thoughts on “Matchamisu = Matcha (Green Tea) Tiramisu”

  1. Hi Georgia, that's so nice for you to say!

    Hi DIane, it seems a bit involved but it was quick to make. Try it!

    Reply
  2. What a neat idea! I love tiramisu & I love matcha tea. I have a tin of matcha in my kitchen – I might have to go and make this right now. Thanks for the great idea!

    Beth

    Reply
  3. Hi Daniella, YAY! So happy to hear you made it!

    Hi Laurence, hope you get around to making it sooner than later!

    Reply
  4. Do we really need to put only 2/3 of and once of Mascarpone cheese in the recipe? It doesn't seem enough… Can you help me?

    Reply
  5. These looked fantastic and my friend and I tried to make them! Only problem we ran into was with the cream. When mixing the egg yolks, sugar, and alcohol on the stove top, the mixture turned into something more like custard. It didn't even reach 5 minutes before happening. We were both shocked and disappointed. :C

    Any tips on how to avoid this?

    Reply
  6. Hi Tiff, I asked Queenie and she's wondering if you used a double boiler (bowl on top of a saucepan)for the egg yolks, sugar and rum? If you heated directly in a saucepan, it won't create the same result.

    Reply
  7. Hey Jee – yeah we did use a double boiler. I talked to my mom who bakes a lot and she said that the temperature might have been too hot or something along those lines.

    Despite our problems, we did manage to fix things and in the end, the dessert turned out just fine! Super delicious! 🙂

    Reply
  8. Hi Tiff, sorry you had problems with the recipe, but happy to hear it turned out delicious! Thanks so much for liking the Matchamisu enough to try making it on your own!

    Reply
  9. Im not sure what happened, but when I was whisking the eggs in the double boiler it was a really small amount it did not look like the picture…..

    also i had more cake than cream. Why is that?

    Reply
  10. Hi Patricia, I'm not sure what happened either, but I asked Queenie and she wonders how long you were whipping the mixture for (since it has to be briskly whipped for a while), and wonders if you got to the "ribbon stage"? We only had a small amount too even after it was whipped. As for having more cake than cream, we cut ours with a cookie cutter and we also had some excess cake since we used two sizes for the cookie cutter.

    Reply
  11. This looks wonderful. Do you think the recipe can be used for a trifle sized matchamisus and not individual cups? I'd love to try it for xmas!!

    Reply
  12. Hi Mia, I think you can since we had some extra cream and cake left over. You just will need to eyeball the cream to make sure there are even amounts on each layer. It should be a hit!

    Reply
  13. Hi Estee, the matcha syrup is used in step 17. "17. Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup." If you make the recipe, hope you enjoy it!

    Reply
  14. This recipe is so good! I made it twice already. It’s not too sweet so I’m a big fan of it. The matchamisu was good bakery quality! Thank you so much for sharing this recipe!

    Reply
  15. This looks absolutely divine! I recently returned from Japan with an insatiable matcha obsession. I’m now obsessed with your matcha lovin’ blog too. I LOVE making tiramisu. I’ve done the classic version, sweet potato, pumpkin, and chestnut (my favorite). Next on the list is matchamisu. Oh, and I’m vegan, so I’ll have to make some alterations, but I’m game for the challenge 😉
    I’m in NYC too, and can’t wait to check out all of your recommendations for the best matcha in town. Thanks for your gorgeous blog!

    Reply
  16. Do you have to let the matchamisu set overnight or is it ready to serve right away? Thank you! Can’t wait to try!

    Reply
  17. for the Matcha Sponge Cake on top you write 1.5 tablespoons matcha, then below the picture in the step by step process you wrote 0.5 tablespoons matcha, so which one is it?….otherwise great recipe

    Reply
  18. I would like to add this to a traditional afternoon tea event in my cafe. Is it possible to make the day before and keep in the fridge? Would it taste as good? or would it be better to make all the components the day before and assemble the day of the event?

    Reply
    • Hi Tania, I asked Queenie, the one that created the recipe and she says: "Not a problem to assemble the day before. Be sure to cover it will with saran wrap to not get a skin on top and also dust matcha on top before serving. "

      Reply
  19. Hi I was wondering can you add food coloring to make it more green and put a little less matcha to make it taste less strong? Is the matcha flavor really strong? I would like for of like a hint of it not over powering. Thanks x

    Reply
  20. Hi. I was wondering what type of rum you used for this recipe. And also, can I make a 9 inch out of this recipe or do I have to alter the ingredients? Thank you so much!

    Reply
  21. Just finished making it for my partner’s birthday tomorrow. Can’t wait to taste it. Boyfriend says it looks yummy already lol
    Thanks for sharing as I was wanting try making something with matcha for him ❤️

    Reply
  22. I would love to try this recipe! However, I’m a muslim so we can’t have alcohol, so would there be any way to substitute the rum?

    Reply
    • Hi Maria, you can take out the rum and replace it with vanilla simple syrup. Combine and boil 1 part sugar to 1 part water until sugar is dissolved. Take off heat and add some vanilla.

      Reply
      • Hi Jillian, with regular tiramisu, you’ll need espresso powder to flavor it instead of the matcha but because this wasn’t made with espresso powder, I can’t say how much you’ll need for the recipe.

        Reply
  23. Thank you for the recipe. I have baked one and it was good! However, the matcha powder at top layer turned into a dark green shade in less than an hour which makes it not very presentable as a gift. Do you have any tip on how to overcome this? Thanks!

    Reply
    • Hi Jolene, no way to avoid the green turning dark after a while. I would suggest packing the matcha separately for them to sprinkle on when they’re ready to eat.

      Reply
  24. I’ve made this 3x and figured after the third time, I’d leave a kudos! It’s delicious and my dad and I love it (my dad, the only person I make Matchamisu for)! Great job, will be using the recipe again for birthdays, anniversaries, etc. Thank you!!

    Reply

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