Strawberry Matcha Tiramisu: No-Bake Layered Dessert Step-by-step instructions

Before you start

Before starting, make sure you have all the ingredients at hand. Take the mascarpone out of the refrigerator to let it come to room temperature – this will make it easier to fold. Wash and dice the strawberries, and measure out the cane sugar. Separate the eggs, placing the yolks in a bowl and reserving the whites for another use.

Set up a double boiler by bringing a small pot of water to a simmer. Have your 9x9-inch dish ready, along with a fine-mesh sieve for dusting matcha. The prep time is about 30 minutes, and the dessert needs at least 4 hours to chill, so plan accordingly.

Instructions

Prep the Strawberries and Cream

1. 1Prepare the Strawberries and Cream
   In a medium bowl, toss the diced strawberries with the cane sugar. Let them macerate for at least 15 minutes, until the berries release their juices and become glossy. Meanwhile, separate the eggs, placing the yolks in a large heatproof bowl and reserving the whites for another use. Set the bowl over a pot of barely simmering water (make sure the bowl doesn't touch the water) and whisk constantly for 3–4 minutes, until the mixture reaches 160°F (71°C) and thickens slightly.
   Look for The strawberry mixture is juicy and the yolk-sugar mixture is pale, thick, and warm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Whisk the yolks constantly to prevent curdling. If you have a thermometer, use it to confirm the temperature.
2. 2Whip the Mascarpone Cream
   In a separate large bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form. In another bowl, beat the mascarpone cheese with a spatula until smooth. Gently fold the whipped cream into the mascarpone, then fold in the cooled egg yolk mixture until fully combined. The cream should be light and airy.
   Look for The cream is smooth, fluffy, and holds soft peaks when the spatula is lifted.
   Tip Fold gently to keep the cream airy. Overmixing will deflate it, resulting in a denser tiramisu.
3. 3Add Matcha to the Cream
   Sift the 20 g of matcha powder over the mascarpone cream. Using a spatula, fold the matcha into the cream until no green streaks remain. The cream should be uniformly pale green and smooth. Set aside.
   Look for The cream is an even, vibrant green without any dry matcha patches.
   Tip Sifting prevents lumps. Fold slowly to avoid creating green streaks or deflating the cream.

At the end of this phase, you should have macerated strawberries that are glossy and juicy, a thick and pale egg yolk mixture that has reached 160°F (71°C), and a light, airy mascarpone cream that is uniformly green from the matcha. The cream should be smooth and hold soft peaks when you lift the spatula. Taste it – it should be sweet with a pleasant earthy note from the matcha and a slight tang from the mascarpone.

Assemble and Chill

4. 4Warm the Matcha Milk
   Pour the whole milk into a small saucepan and warm over medium heat until it is steaming but not boiling, about 2 minutes. Remove from heat and sift in 1 teaspoon of the extra matcha powder (reserve the rest for dusting). Whisk until the matcha is fully dissolved and the milk is a soft green color. Let it cool for 5 minutes until it is warm but not hot to the touch.
   Look for The milk is steaming, pale green, and no matcha powder floats on top.
   Tip If the milk is too hot, it will make the ladyfingers mushy. Aim for a warm, comfortable temperature.
5. 5Dip the Ladyfingers
   Working one at a time, dip each ladyfinger into the warm matcha milk for about 1–2 seconds per side. The ladyfinger should be moistened but not soaked through. Arrange the dipped ladyfingers in a single layer in the bottom of the 9x9-inch dish, breaking them as needed to fit snugly.
   Look for The ladyfingers are soft but still hold their shape when lifted.
   Tip Dipping too long makes them fall apart. A quick dip is all they need because they soften as the tiramisu chills.
6. 6Layer with Cream and Strawberries
   Spread half of the matcha mascarpone cream evenly over the ladyfingers. Spoon half of the macerated strawberries (including their juices) over the cream and gently spread them into an even layer. Repeat with another layer of dipped ladyfingers, then the remaining cream, and finally the remaining strawberries. Smooth the top with a spatula.
   Look for The layers are visible and the top is smooth; the strawberries are nestled into the cream.
   Tip Reserve a few pretty strawberry pieces for the top garnish if desired, but the video uses all berries in the layers.
7. 7Chill the Tiramisu
   Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, until the tiramisu is fully set and the flavors have melded. The chilling time is essential for the layers to firm up and for the ladyfingers to soften into a cake-like texture.
   Look for After chilling, the tiramisu is firm to the touch and slices cleanly.
   Tip Chilling longer than 4 hours is even better; it allows the matcha and strawberry flavors to deepen.

The assembled tiramisu should have distinct layers: a base of matcha-soaked ladyfingers, a thick layer of green cream, and a generous scattering of strawberries. The top should be smooth and even.

After chilling for at least 4 hours, the tiramisu should be firm enough to slice, and the ladyfingers should have softened to a cake-like texture. The strawberry juices will have created a lovely marbled effect in the cream.

Finish and Serve

8. 8Dust and Garnish
   Just before serving, sift the remaining matcha powder (about 1 tablespoon) evenly over the top of the tiramisu. Arrange the strawberry halves on top for garnish. Use a sharp knife to cut into squares, wiping the knife between cuts for clean edges.
   Look for The top is dusted with a vibrant green layer and garnished with bright red strawberry halves.
   Tip Dust the matcha right before serving to prevent it from absorbing moisture and turning dull.

Just before serving, dust the top with a vibrant layer of matcha powder and arrange the strawberry halves on top. The tiramisu should look stunning – a bright green top with ruby red berries. When you cut into it, the layers should be clean and distinct, with the cream holding its shape and the ladyfingers tender. The aroma is a mix of fresh strawberries and earthy matcha.

Common mistakes

One common mistake is dipping the ladyfingers too long in the matcha milk, which makes them mushy and causes the tiramisu to collapse. A quick 1-2 second dip per side is all they need. Another pitfall is overwhipping the cream – you want soft peaks, not stiff, because the cream needs to fold into the mascarpone without deflating.

Also, make sure the egg yolk mixture is completely cooled before folding it into the mascarpone, otherwise it will melt the cream. Finally, don't skip the chilling time – it's essential for the layers to set and for the flavors to develop.

How to tell it’s done

The tiramisu is done when it has chilled for at least 4 hours and is firm to the touch. When you press the top gently, it should feel set, not jiggly. The ladyfingers will have softened and absorbed the matcha milk and strawberry juices, creating a moist, cake-like texture.

The mascarpone cream will be firm enough to slice cleanly. For the best flavor, let it chill overnight – this allows the matcha and strawberry flavors to meld and deepen. If you use a thermometer to check the egg yolk mixture, it should read 160°F (71°C) to ensure the eggs are fully cooked.

• Egg dishes: 160°F (71°C) in the thickest part