Strawberry Matcha Tiramisu: No-Bake Layered Dessert Tips, FAQ & printable recipe

Tips for success

For the best flavor, use ripe, fragrant strawberries – they will be sweeter and more aromatic. If your strawberries are not very sweet, you can add a little extra cane sugar to the maceration. Let the strawberries sit for at least 15 minutes, but longer is fine – up to an hour.

The sugar will draw out the juices and create a beautiful syrup that adds moisture and flavor to the tiramisu. You can also mash a few berries with the sugar to create a quick compote, but the video uses diced berries.

When folding the matcha into the cream, sift it first to avoid lumps. Use a large spatula and cut down through the center of the cream, then sweep around the side of the bowl, rotating the bowl as you go.

This technique incorporates the matcha without deflating the cream. If you want a stronger matcha flavor, you can add an extra teaspoon to the cream, but be careful not to overpower the strawberries. The balance is key.

Variations

• Classic Coffee Tiramisu: Replace the matcha milk with strong brewed espresso and skip the strawberries. Dust the top with cocoa powder instead of matcha. This gives you the traditional Italian tiramisu flavor with the same creamy texture.
• Berry Medley Tiramisu: Use a mix of strawberries, raspberries, and blueberries for the macerated fruit layer. The combination of berries adds a variety of textures and flavors, making the dessert even more vibrant and fruity.
• Citrus Matcha Tiramisu: Add the zest of one lemon or orange to the mascarpone cream for a bright, citrusy note that complements the matcha and strawberries. You can also add a splash of citrus juice to the macerating strawberries.
• Chocolate Strawberry Tiramisu: Layer the tiramisu with a thin layer of dark chocolate shavings or a drizzle of melted dark chocolate between the cream and strawberries. The chocolate adds a rich, bittersweet contrast to the sweet berries and earthy matcha.

Storage and make-ahead

Fridge

Store covered in the refrigerator for up to 3 days. The tiramisu will soften over time; dust with fresh matcha before serving.

Freezer

This tiramisu can be frozen for up to 1 month. Wrap the dish tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Reheat

This dessert is served cold and should not be reheated. If frozen, thaw in the refrigerator overnight and then dust with matcha before serving.

Store leftover tiramisu in the refrigerator, covered, for up to 3 days. The tiramisu will continue to soften as it sits, and the matcha dusting may absorb moisture and lose its vibrant color. To keep the top fresh, you can dust it with additional matcha just before serving leftovers. The dessert is best enjoyed within 24 hours of assembly, but it will still be delicious for a couple of days.

This tiramisu is perfect for making ahead. Assemble the dessert completely, cover it, and refrigerate for up to 24 hours before serving. In fact, the tiramisu tastes even better the next day as the flavors meld and the ladyfingers fully soften. If you're planning to serve it at a party, you can make it the day before and simply dust with matcha and garnish with strawberries right before serving.

Serving ideas

To serve, use a sharp knife to cut the tiramisu into squares. Wipe the knife clean between cuts to get neat edges. Use a spatula to lift each square onto a plate. The tiramisu is rich and creamy, so a small portion is satisfying.

It pairs beautifully with a cup of green tea or a simple espresso, if you enjoy coffee. The dessert is a showstopper on any dessert table, with its vibrant green and red layers.

For an extra touch, you can serve each slice with a dollop of whipped cream or a few extra macerated strawberries on the side. However, the tiramisu is delicious on its own.

If you have any leftover strawberry syrup from maceration, you can drizzle it over the top before serving – it adds a beautiful glossy finish and extra fruity flavor. This dessert is best served chilled, straight from the refrigerator.

Frequently asked questions

Recipe card

Strawberry Matcha Tiramisu: No-Bake Layered Dessert

Prep 30 minCook 0 minRest 4 hTotal 4 h 30 minServes 9

Ingredients

• 20 g ceremonial matcha powder
• 450 g mascarpone cheese
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 300 g fresh strawberries, diced
• 40 g cane sugar
• 24 ladyfingers (savoiardi)
• 1 cup whole milk
• 1 tbsp matcha powder, for dusting
• 6 strawberry halves, for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.