Try Emiko's matcha tiramisu recipe, then learn how to make the most of matcha and make our matcha cupcakes, matcha crêpe cake, matcha and almond loaf cakes and salted matcha fudge.

Emiko says: "I am generally not one for mashing up two such important cultural icons, but I have to admit that this is really good, to the point that matcha tiramisu has become a classic in its own right. I love this in a pretty bowl, or you can do individual portions in glasses or ramekins."

Recipe extracted from Gohan: Everyday Japanese Cooking by Emiko Davies (£26, Smith Street Books). Photographs: Yuki Sugiura/Emiko Davies. Recipes are sent by the publisher and not retested by us.

Matcha tiramisu recipe


  • 3 eggs, separated
  • 70g sugar
  • 300g mascarpone
  • 2 tsp matcha (green tea powder), plus extra for dusting
  • 100g savoiardi biscuits


  • STEP 1

    To make the mascarpone cream, whisk the egg whites (use a very clean bowl – glass or metal is best – and very clean beaters to quickly get beautifully stiff whites) until you have soft, fluffy peaks that hold their shape.

  • STEP 2

    In a separate bowl, whip the egg yolks with the sugar until you have a creamy, pale mixture. Whip in the mascarpone, 1½ tsp of the matcha and finally, fold in the egg whites. If not using immediately, store covered in the fridge.

  • STEP 3

    Mix the remaining ½ tsp of matcha in 125ml of water. Quickly dip one side of a savoiardi biscuit into the matcha and layer, matcha-side up, in a baking dish or large bowl. Repeat until you have a tight layer that covers the base of the dish. Cover the savoiardi with a thick layer of matcha cream. Repeat to make another layer of savoiardi dipped in matcha, and finish with another layer of cream. Cover and chill in the fridge overnight (or for at least 4 hrs, if you are in a hurry, but the longer the better). When ready to serve, dust with more matcha powder.


Alternative ways with matcha


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