Eggless Matcha Tiramisu Recipe That Will Change The Way You See Desserts
I’ll be honest with you—I’m a big fan of tiramisu, but I always had one problem with it: the raw eggs. I know, it’s traditional, but not everyone feels comfortable eating it.
That’s when I thought, why not make an eggless version that still has all the creaminess and layers we love, but with a twist? And because I’m obsessed with matcha, I decided to bring that into the mix.
What came out was this eggless matcha tiramisu—a dessert that’s light, creamy, and has that earthy matcha flavor that makes every bite feel special.
If you love tiramisu but want something new, or if you’re simply curious about matcha desserts, this is a recipe you’ll want to try.
What Makes Eggless Matcha Tiramisu Special
This is not your typical tiramisu. Instead of using coffee, we soak the ladyfingers in matcha tea. That switch alone makes the flavor completely unique—less bitter than coffee but still deep and earthy. On top of that, the cream layer is made without raw eggs, so it feels lighter and safer for everyone to enjoy.
The result? A dessert that’s creamy, slightly sweet, a little earthy, and totally addictive. You won’t even miss the traditional version once you try this.
Ingredients You’ll Need
To keep things simple, I’ll break it down for you. Here’s what you need:
- Ladyfingers (savoiardi) – these are the base and soak up the matcha.
- Matcha powder – high-quality matcha is best for a rich, green color and smooth taste.
- Hot water – to whisk the matcha into a tea for dipping.
- Mascarpone cheese – the creamy heart of tiramisu.
- Heavy cream – whipped to make the filling airy.
- Sugar – to sweeten the cream.
- Vanilla extract – for extra flavor.
That’s it—just simple ingredients, but when layered together, they create magic.
How To Make Eggless Matcha Tiramisu Step by Step
Let me walk you through it so you can see how easy it actually is.
1. Make the Matcha Tea
Whisk matcha powder with hot water until smooth and frothy. This will be the dip for your ladyfingers.
2. Prepare the Cream
In a bowl, whip the heavy cream and sugar until soft peaks form. In another bowl, mix mascarpone with vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture until it’s light and fluffy.
3. Dip the Ladyfingers
Quickly dip each ladyfinger into the matcha tea. Don’t soak them too long, or they’ll get soggy. Just a quick dip is enough.
4. Layer It Up
Start with a layer of matcha-soaked ladyfingers in a dish. Spread the cream mixture on top. Repeat with another layer of ladyfingers and another layer of cream.
5. Dust with Matcha
Finish by dusting the top with matcha powder. Use a fine sieve so it spreads evenly and looks pretty.
6. Chill and Serve
Refrigerate for at least 4 hours (overnight is even better) so the flavors can blend together. Then slice and enjoy.
Tips to Make It Even Better
- Use good quality matcha – it makes a huge difference in taste and color.
- Don’t oversoak the ladyfingers – a quick dip keeps them soft but not mushy.
- Chill overnight – the longer it sits, the better it tastes.
- Add a little white chocolate – shaving some on top before serving makes it extra fancy.
Why You’ll Love This Recipe
I love this recipe because it feels refreshing compared to traditional tiramisu. The matcha gives it a calm, earthy taste, while the cream keeps it light and dreamy. Plus, since it’s eggless, everyone in the family can enjoy it without worry. It’s the kind of dessert that makes people stop after the first bite and say, “Wow, what is this?”
Serving Ideas
- Serve in glass cups for a modern look.
- Add berries on top for a fresh pop of flavor.
- Sprinkle dark chocolate shavings with the matcha dust for a mix of bitter and sweet.
Storage Instructions
- Keep it in the fridge, covered, for up to 3 days.
- You can’t really freeze it because the texture won’t hold well. Fresh is best.
FAQs About Eggless Matcha Tiramisu
Q1: Can I make this ahead of time?
Yes! In fact, making it the night before makes it taste even better because the flavors blend together.
Q2: Do I have to use mascarpone?
Mascarpone gives the best creamy texture, but if you can’t find it, you can mix cream cheese with a little heavy cream as a substitute.
Q3: What kind of matcha should I buy?
Ceremonial grade matcha is the best for desserts, but culinary grade also works if you want a stronger taste and it’s usually cheaper.
Q4: Can I make it less sweet?
Of course. Just reduce the sugar in the cream to your taste. Matcha already has a natural bitterness that balances the dessert.
Q5: What size dish should I use?
An 8×8-inch square dish works well, but you can also use small glasses to make individual servings.
This eggless matcha tiramisu is proof that classic desserts can be reimagined in new ways. It’s easy, fun to make, and tastes like a dream. Trust me, once you try it, you’ll find yourself making it again and again.
