Matcha Strawberry Tiramisu

Since visiting Japan, I am ready to put matcha in everything and on anything. This No-Bake Matcha Strawberry Tiramisu is the first dessert I made when I got home. Layers of tender ladyfingers dipped into ceremonial-grade matcha mixture, topped with a sweet and earthy matcha mascarpone cream, strawberry sauce, and fresh strawberries, absolutely out of this world.

If you are new to my blog, I have to tell you that I am obsessed with matcha and tiramisu. Definitely my two big loves out there. When it comes to tiramisu, I like to put my own spin on it. Here you can find this unique Aperol Tiramisu, and I also highly recommend trying this Strawberry Margarita Tiramisu!

Sometimes the simplest desserts are the most delicious. This one is luxuriously sophisticated, thanks to the flavor combo, colorful presentation, and quality of the ingredients. Here, everything is about choosing the highest-grade matcha, the ripest strawberries, and transforming them into something unforgettable. I intentionally make a yolk-free mascarpone cream, but it’s still silky smooth!

Why you will love this recipe 

• A unique dessert: Sick of ice cream, cake, and cookies? No, me neither. But this is a nice change from the usual desserts. It is not super sweet, but it isn’t savory either. It is creamy and rich without being heavy.
• Cookies and cream: Sure, it has cookies and cream in it, but it really doesn’t taste like either one. Hard to describe. This is one dish you have to taste to understand. 
• No baking required: You don’t have to turn on the oven at all. Just mix up some ingredients and chill them for an indescribable treat that looks and tastes incredible. 
• No eggs: The classic tiramisu uses raw eggs, but I leave them out to eliminate the risk of foodborne illness. But it’s still thick and creamy!

What you will need

For the matcha cream

• Wet ingredients: I use mascarpone cheese because its high butterfat gives it a velvety-smooth texture without the tangy flavor of cream cheese It has to be warmed to room temperature to make it easier to whip into the mixture without clumps Otherwise, I have to whip it longer, and it can curdle or turn grainy Heavy whipping cream provides a rich, luxurious structure while still keeping it light and airy Pure vanilla extract adds a complex depth without the bitter aftertaste.
• Dry ingredients: Matcha powder replaces the cocoa flavor with an earthy note and adds a vivid green hue, making this dessert more visually appealing. It is important to get high-quality ceremonial-grade matcha powder for the best flavor.
• Seasonings: Granulated white sugar provides all the pure sweetness this dish needs to be just sweet enough. 

For the matcha soak

• Wet ingredients: I use hot water to dissolve the matcha powder and sugar, resulting in a syrup of the perfect consistency to soak the ladyfingers.  
• Dry ingredients: Traditional Italian ladyfingers, Savoiardi, are what I look for to make this dessert heavenly. They should be light, dry, and airy so they can absorb plenty of liquid without turning into mush. The soft ones tend to get soggy. I use the same powder for the matcha soak that I use in the cream. 
• Seasonings: Granulated white sugar is also added here for a clean, sweet flavor.

For assembly

• Strawberries: I use fresh organic strawberries, sliced thinly, to place between each layer of matcha mascarpone cream. 
• Strawberry sauce: I also drizzle my homemade strawberry sauce over the mascarpone cream. 

How to prepare

Whip up the cream: First, I mix the mascarpone and sugar in a bowl until they are well combined. Afterward, I stir in the matcha powder and vanilla gently before whisking in the heavy cream until medium peaks form. 

Dip the cookies: Now, I whisk the matcha powder, sugar, and hot water in a shallow bowl until it is slightly frothy. Then I dip a ladyfinger into the matcha mixture just long enough to coat both sides without letting it soak all the way through or sit in the liquid. It will turn into mush quickly.

Assemble the dessert: Then, I place the cookie on the bottom of a serving dish I repeat this until I have a flat, even layer of ladyfingers at the bottom of the dish Next, I add a layer of fresh strawberries, spread a layer of matcha mascarpone cream, smooth it evenly, and add strawberry sauce on top I repeat this On top of the final layer of strawberries, I drizzle some of my sweet-and-tangy strawberry sauce.

Chill before serving: Finally, I cover the matcha strawberry tiramisu and refrigerate it for at least 6 hours. I usually chill mine overnight to let the cream firm up, and the cookies soften.   

Garnish and serve: Right before serving, I sprinkle the top of the tiramisu with fresh matcha powder. 

Expert tip

Getting the right ingredients

With some recipes, you can make exceptions But not with this one First of all, the matcha powder has to be high-quality ceremonial grade, or else your dessert may end up tasting bitter Since it is the main flavor in this dish, it is important to get this one right Another ingredient that has to be right is the ladyfingers In America, they can be hard to find because many of them are soft Try to find the ones with a hard texture and a sweet, sugary coating called Savoiardi. Balocco is a good brand, and Vincenzovo is another. The softer ones will get too soggy. 

More tips to consider:

• Don’t soak the cookies. Just dip them for 1 to 2 seconds long enough to get them wet but not soaked.
• Be sure to sift the matcha powder several times through a fine-mesh strainer. This will avoid clumps.
• Make sure the water is not too hot, as it can cause the matcha to taste bitter or burn. 
• Do not overmix the mascarpone. This can cause it to become watery or separated. 
• Wait until you are ready to serve the tiramisu before sprinkling it with matcha powder. Otherwise, it will be absorbed and turn dark.
• Wipe the knife with a damp paper towel after each cut for a clean slice.

Recipe variations and add-ins:

• Caramel sauce: For an extra indulgent treat, use my homemade caramel sauce instead of strawberry sauce. 
• Other fruit: Instead of strawberries, this can be enjoyed with cherries, blackberries, blueberries, or raspberries.
• Add pudding: Make your cream thicker and creamier by adding a box of strawberry pudding mix and ¼ cup of milk.
• Chocolate: Adding chocolate always makes things taste better. So, adding mini chocolate chips to the cream mixture takes this to a whole new level of deliciousness, and a bit of chocolate sauce on top is even better. 
• Make it boozy: As long as the kids are not joining in, I like to add ¼ cup of tequila to the matcha soak to make this dessert boozy.

Serving suggestions:

This dessert goes wonderfully with a scoop of vanilla ice cream or my homemade strawberry sorbet This cold treat is so easy to make in just 15 minutes, with fruit, honey, and juice I like to make it the night before when I make the tiramisu because it takes several hours to freeze properly Since this is an Italian dessert, I often serve it with an Italian dish, such as my sausage-pesto tortellini casserole With just 6 ingredients, I can make a dinner that is full of flavor and will feed the whole family.

This ultimate Instant Pot chicken cacciatore is perfect for those nights when I am short on time but want something super delicious and homemade These juicy chicken thighs are seasoned with sweet onions, garlic, capers, and chunks of bell peppers and tomatoes for a tasty dinner in about 30 minutes Served with some of my favorite vegetables and homemade breadsticks on the side, I can have everyone fed and ready for my tiramisu surprise. 

How to store leftovers:

• Refrigerate: Leftovers can be stored in an airtight container in the fridge for 4 days.   
• Freezing: Freezing is not recommended.   

Frequently asked questions

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