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.
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