Eggless Matcha Tiramisu Cake

Eggless Matcha Tiramisu Cake takes just 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 just want a dessert in no time, this eggless tiramisu recipe goes out to you.

What is Tiramisu?

The Italian word tiramisu can be translated in several ways to “pick me up” or “cheer me up” or “lift me up”. The name is most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa.

Tiramisu is a coffee-flavored Italian dessert. When making tiramisu, the ladyfingers are soaked in a coffee mixture of espresso, liqueur, and sugar. The crunchy cookies become soft once soaked in the mixture. Next, the ladyfingers are layered with a whipped mixture of eggs, sugar, liqueur, and mascarpone cheese. Tiramisu is finally finished with a dusting of rich cocoa powder, the key component of its taste and appearance.

Matcha vs Green Tea

Some of you may get confused about the difference between green tea and matcha. Don’t confuse matcha with the same green tea that you drink at home or Japanese restaurants. The names are slightly deceptive because green tea and matcha are used interchangeably, but they are actually slightly different. Matcha and green tea both come from the same plant, camellia sinensis, but they are grown and processed differently.

Matcha is made from whole green tea leaves that have been pulverized into a super fine powder. Because the whole leaf is powdered and ingested, instead of just water infused through the tea leaves, matcha has significantly greater substances and deeper flavor than green tea. Moreover, you cannot grind the regular green tea to make matcha, considering matcha is made from shade-grown tea leaves. Processing regular green tea involves the leaves being left in the sun. Comparatively, matcha bushes are specifically kept undercover to increase the chlorophyll and amino acid level in the leaves. That is why matcha has a much richer flavor than green tea.

Please note that matcha comes in both ceremonial-grade and culinary-grade. Ceremonial-grade is considered higher quality and should be used for drinking. Meanwhile, the culinary-grade powder is intended for baking and cooking purposes. For making this recipe, culinary grade matcha will suffice.

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 very 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 choose the cake ring and springform pan because 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 also double the recipe to fit a 9-inch/22 cm 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 the leaking. The cake will stop leaking when it sets in the refrigerator.

Make sure to make tiramisu 1-2 days ahead. When you give it more time, everything will soak and comes together well. 

More Tiramisu Recipes

Check out also my other tiramisu recipes!

• No-Bake Tiramisu Cake
• Tiramisu Layer Cake
• Individual Matcha Tiramisu Cups
• Tiramisu Ice Cream Layer Cake
• Eggless Hojicha Tiramisu Cake

More Matcha Recipes to Try

Do you love matcha? As a matcha lover, you should also try these recipes at home!

• Matcha Pancakes
• Matcha Panna Cotta
• Almond White Chocolate Matcha Cookies
• Matcha White Chocolate Brownies
• Zebra-Striped Matcha Shortbread Cookies

Yield: 1 6-inch/15 cm cake

Eggless Matcha Tiramisu Cake

Print

Eggless Matcha Tiramisu Cake takes just 30 minutes of hands-on work and requires no cooking or baking. It is creamy, rich, and bursting with bitter-earthy matcha flavors.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 1 package ladyfingers (24 ladyfingers)

Matcha Simple Syrup

• 2 tbsp castor sugar
• 2 tbsp matcha powder
• 1 cup hot water (240 ml)
• 2 tbsp dark rum

Mascarpone Cream

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

Topping

• Whipped cream
• Matcha powder, for dusting

Instructions

Matcha Simple Syrup

1. 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.
2. Let the mixture cool slightly. Stir in the rum. Let the mixture cool completely before using.

Mascarpone Cream

1. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the heavy whipping cream, confectioners' sugar, and vanilla extract. Whip until the mixture starts to thicken and stiff peaks form. Set aside.
2. In a large bowl, soften the mascarpone cheese. Add half of the whipped cream and whip on low speed until well incorporated and looks lump-free. Add the remaining whipped cream and whip on high speed until stiff peak. Refrigerate the frosting until using it.

Assemble

1. Line the side of a 6 x 3-inch/15 x 7.5 cm cake ring or round springform pan with baking paper or transparent cake side membrane. If using a cake ring, make sure to place a cake board or a flat surface on the bottom.
2. Trim the ladyfingers to fit the pan (I use 8 ladyfingers for each layer).
3. One at a time, gently dip both sides of ladyfingers into the matcha simple syrup, then place on the bottom of the pan. Top with about one-third the mascarpone cream, spread into an even layer. Repeat the process for the second and third layers.
4. Chill for at least 6 hours or overnight to set.
5. Remove the mold and baking paper/cake side membrane. Smooth the sides of the cake with a scraper or metal spatula.
6. Pipe whipped cream on top if desired.
7. Dust the top with matcha powder generously just before serving. 

Notes

If you don't have a 6-inch round mold, you can also use an 8x8-inch/20x20 cm square baking dish, arranging 12 ladyfingers for each layer.

Double the recipe for a 9-inch/22 cm round mold.

Did you make this recipe?

Please leave a star rating or review on the comment section and tag @jacintahalim on Instagram. This provides helpful feedback to both me and other readers. Happy cooking!