Matchamisu = Matcha (Green Tea) Tiramisu

4.64 from 50 votes

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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

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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.

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
4.64 from 50 votes

Matchamisu = Matcha (Green Tea) Tiramisu

By: Queenie Fok for Oh, How Civilized
The original and THE BEST matcha tiramisu recipe.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 10 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: 273Carbohydrates: 28gProtein: 8gFat: 14gSaturated Fat: 8gCholesterol: 137mgSodium: 42mgPotassium: 52mgFiber: 1gSugar: 20gVitamin A: 794IUCalcium: 45mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @ohhowcivilized or tag #ohhowcivilized!

About Jee Choe

Welcome! I'm a certified Tea Sommelier and a self-proclaimed bubble tea and iced tea master. I'm all about making tea EASY and DELICIOUS.

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64 Comments

  1. 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!

    1. Hi Jenné, thanks so much for your comment! A chestnut or sweet potato tiramisu sounds delicious — what a fantastic twist on a classic. Thanks for visiting my blog!

  2. 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!

  3. 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!

  4. 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!

  5. 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!!

  6. 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.