Eggless Matcha Tiramisu Cake

This eggless matcha tiramisu cake is a light and creamy twist on the classic Italian dessert. I love how the earthy flavor of matcha balances the sweetness of mascarpone cream, while ladyfingers soaked in matcha syrup create a tender base that melts in the mouth. It’s elegant, refreshing, and surprisingly easy to prepare without eggs.

Why You’ll Love This Recipe

I love this recipe because it transforms traditional tiramisu into a Japanese-inspired dessert with a vibrant green tea flavor. It’s egg-free, so I don’t have to worry about raw eggs, and it still turns out rich and creamy. The matcha simple syrup adds a bold flavor that pairs beautifully with the smooth mascarpone cream, and the final dusting of matcha makes it look like a bakery-worthy dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 package ladyfingers, 24 ladyfingers

Matcha Simple Syrup
2 tbsp granulated sugar
2 tbsp matcha powder
1 cup (240 ml) hot water
2-4 tbsp dark rum

Mascarpone Cream
8 oz (225 gr) mascarpone cheese
1 1/2 cups (360 ml) heavy whipping cream
1/3 cup (50 gr) confectioners’ sugar
1/2 tsp vanilla extract

Topping
Whipped cream
Matcha powder, for dusting

Directions

1. I prepare the matcha syrup by whisking sugar and matcha powder into hot water until dissolved. I stir in dark rum and let it cool slightly.
2. I dip each ladyfinger quickly into the syrup, making sure not to soak them too much.
3. I arrange a layer of dipped ladyfingers in the bottom of a serving dish.
4. I whip the heavy cream with confectioners’ sugar and vanilla extract until soft peaks form.
5. I gently fold the mascarpone cheese into the whipped cream until smooth and fluffy.
6. I spread half of the mascarpone cream mixture over the ladyfingers.
7. I repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream.
8. I smooth the top and refrigerate for at least 4 hours, or overnight, to set.
9. Before serving, I pipe or spread whipped cream on top and dust generously with matcha powder.

Servings and Timing

This recipe makes about 8–10 servings. Preparation takes around 25 minutes, and chilling requires at least 4 hours (overnight is best).

Variations

Sometimes I replace the rum with a splash of vanilla or almond extract for a non-alcoholic version. For extra flavor, I add a thin layer of white chocolate shavings between the layers. If I want a stronger matcha kick, I add an extra teaspoon of matcha powder to the syrup.

Storage/Reheating

I keep this tiramisu covered in the refrigerator for up to 3 days. It tastes even better the next day as the flavors blend together. I don’t recommend freezing it since the mascarpone cream may separate. There’s no reheating needed since it’s served chilled.

FAQs

Can I make this tiramisu without alcohol?

Yes, I simply leave out the rum or replace it with extra hot water or vanilla extract.

Can I prepare this dessert in advance?

Yes, I actually prefer making it a day ahead so it sets nicely and the flavors develop fully.

How strong is the matcha flavor?

It has a bold but balanced matcha flavor, and I can adjust it by adding more or less matcha powder.

Can I use green tea instead of matcha?

I don’t recommend it because green tea is milder and won’t give the same vibrant taste or color.

What kind of ladyfingers should I use?

I use store-bought crisp ladyfingers since they soak up the syrup best without turning soggy.

How do I keep the mascarpone cream smooth?

I make sure the mascarpone is at room temperature before folding it into the whipped cream.

Can I replace mascarpone with cream cheese?

Yes, but the flavor will be slightly tangier. I prefer mascarpone for authenticity and creaminess.

Can I make this in individual cups?

Yes, I sometimes layer the soaked ladyfingers and cream into small glasses for a pretty single-serve version.

How long should I chill the tiramisu?

At least 4 hours, but overnight is ideal for the best texture and flavor.

Why is my cream too runny?

It usually happens if the whipped cream isn’t beaten enough or the mascarpone was overmixed. I whip until soft peaks form before combining.

Conclusion

I love making this eggless matcha tiramisu cake because it’s creamy, refreshing, and full of flavor without being overly sweet. The layers of matcha-soaked ladyfingers and mascarpone cream create a beautiful balance, and it always impresses guests. For me, it’s the perfect make-ahead dessert that feels both elegant and comforting.

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