Eggless Matcha Tiramisu Cake
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Eggless Matcha Tiramisu Cake just takes 30 minutes of hands-on work and requires no cooking or baking. It is creamy, rich, and bursting with bitter-earthy matcha flavors.
We love the bitter-sweet espresso in the classic tiramisu, but have you ever thought that tiramisu also tastes great when combined with other flavors? This Eggless Matcha Tiramisu Cake consists of matcha-soaked ladyfingers, layered with a light and airy mascarpone cream, and finished with a generous dusting of matcha powder. It is a tiramisu dessert with a Japanese twist!
Today’s tiramisu is a little different than the classic traditional recipe. This recipe is eggless and requires no cooking or baking. Moreover, it takes only 30 minutes to whip the mascarpone cream to assemble the tiramisu cake. So, if you are uncomfortable with the thought of raw egg yolks in your dessert or you want a delicious dessert in less preparation time, this eggless tiramisu recipe goes out to you.
Easy Tiramisu Cake Without Eggs
Traditional tiramisu uses egg yolks and this recipe is a little different because it is eggless. What I mean by eggless is that this recipe is made without eggs added to the cream. So if you are uncomfortable with the thought of raw eggs in your dessert, this eggless tiramisu recipe goes out to you!
Keep in mind that if it’s an egg allergy that you’re dealing with, you’ll want to check the ingredients in your ladyfingers as well. Those often contain eggs unless specifically marked.
Ingredients You Need
In its traditional form, tiramisu often involves making a custard that incorporates eggs to enrich the filling. However, our spin on this beloved dessert is entirely egg-free, eliminating the need for a custard base. This makes it not only simpler to prepare but also a great option for those who prefer to avoid eggs.
- Ladyfingers. Also called Savoiardi, ladyfingers are Italian sponge biscuits that are a tiramisu classic. They’re easily found in most supermarkets, or you can make a small batch of homemade ladyfingers. Most store-bought supermarkets are made with eggs, so if you want to make the tiramisu completely eggless, you will want to check the ingredients in your ladyfingers or make the eggless ladyfingers at home.
- Matcha powder. The main flavor in this matcha tiramisu recipe. Use a good quality matcha powder!
- Granulated sugar. To sweeten the matcha syrup.
- Dark rum. While optional, a splash of dark rum adds an extra layer of flavor. If you want to make a non-alcoholic tiramisu, just leave the liqueur out.
- Heavy whipping cream. It is essential for achieving a thick, velvety texture in the filling.
- Mascarpone cheese. This is an Italian cream cheese that adds richness to your tiramisu.
- Confectioners’ sugar. To sweeten the cream.
- Vanilla extract. To enhance the vanilla flavor.
Troubleshooting
Make sure to check out these troubleshooting guides before making the recipe.
- Lumpy Mascarpone Cream. Make sure to soften the mascarpone cream before mixing it with whipped cream. Mascarpone does not need to be at room temperature, you can just leave it out of the fridge for a couple of minutes to soften slightly as it softens very quickly. Make sure not to overwhip mascarpone because it has a high fat content and can curdle easily.
- Soggy Tiramisu. Don’t soak the ladyfingers! Quickly dip the cookies into your match syrup. Try not to leave them in the liquid too long.
- Pan alternatives. I chose the cake ring and springform pan because they will make the cake removal from the pans easier. However, if you don’t plan to remove the tiramisu from the pan, you can absolutely use any baking pan. I use a 6-inch/15 cm x 3-inch/7.5 cm cake ring for this recipe. You can double the recipe to fit a 9-inch/22 cm round pan.
- Leaking. If you use a cake ring like me, it is normal to have a little bit of matcha syrup leaking through the gap on the bottom of the cake ring as you assemble the cake. Firstly, make sure you line the bottom of the cake ring with a flat surface. Secondly, make sure you don’t dip the ladyfingers for too long. Then, just wipe if there is any leaking.
More Matcha Recipes
- Poured Matcha Tiramisu
- Tofu Matcha White Chocolate Mousse
- Matcha Tres Leches Cake
- Matcha Cupcakes with Whipped Matcha White Chocolate Ganache
- Zebra-Stripped Matcha Shortbread Cookies
- No-Bake Matcha Oreo Cheesecake
Ingredients
- 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
Instructions
Matcha Simple Syrup
- In a small bowl, combine the sugar and matcha. Add a little bit of hot water and stir vigorously until well combined with no lump. Add the remaining hot water and stir to combine.
- Let the mixture cool completely. Stir in the rum. Let the mixture cool completely before using.
Mascarpone Cream
- In a large bowl using a handheld mixer or stand mixer fitted with a whisk attachment, add heavy whipping cream, confectioners' sugar, and vanilla extract. Beat at high speed until stiff peaks forms.
- Add mascarpone cream and beat at low speed until well incorporated. Refrigerate the mascarpone until using it.
Assemble
- Line the side of a 6×3 inch/15×7.5 cm cake ring or springform pan with baking paper or transparent cake collar. If using a cake ring, place a cake board or a flat surface on the bottom.
- Trim the ladyfingers to fit the pan (I use 8 ladyfingers for each layer).
- One at a time, gently dip both sides of ladyfingers into the matcha simple syrup, then lay them on a single layer on the bottom of the pan. Spread one-third mascarpone cream over the top. Repeat the process for the second and third layers.
- Smooth the cream on top using a bench scrapper or offset spatula.
- Chill for at least 6 hours or overnight to set.
- Remove the mold and baking paper/cake side membrane. Smooth the sides of the cake with a bench scrapper or offset spatula.
- Pipe whipped cream on top to decorate.
- Dust the top with matcha powder generously right before serving.
I just made this in a springform pan and the cake comes out beautifully.
Thanks for the feedback Janice!
Super love it! Your recipe is so simple to make. I omit the rum because I don’t have it and the tiramisu still tastes amazing.