Matcha Tea-Ramisu

 

We all know tiramisu, or “pick me up,” the classic Italian dessert made with

cocoa, coffee, eggs, and ladyfingers. But have you heard of “tea” ramisu? I

developed this recipe while living in California, where you’ll find matcha—the

grassy, slightly bitter Japanese green tea—at just about any coffee shop. It works great as a stand-in for both the espresso and cocoa powder, creating a fun and truly unique reinterpretation of the original.

—Joe Sasto in his cookbook "Breaking the Rules: A Fresh Take on Italian Classics" © 2025

Ingredients

For the Soaking Syrup

1 cuphot water

2 tablespoonsmatcha green tea powder

1/2 cupwhite sugar

1/4 cupfreshly brewed espresso

For the Matcha Mascarpone Filling

4large eggs, separated

1/4 cuplightly packed light brown sugar

1 teaspoonvanilla extract

8 ouncesmascarpone, softened

2 tablespoonsmatcha green tea powder

1/4 cuppowdered sugar

For the Assembly

1(7-ounce) package ladyfinger cookies

Cocoa powder, to garnish

Matcha green tea powder, to garnish

Directions

Step 1

Make the Soaking Syrup: In a medium shallow bowl (large enough to hold the ladyfingers), whisk together the hot water and matcha until smooth. Add the granulated sugar and espresso and whisk to dissolve the sugar. Set aside to cool.

Step 2

Make the Filling: In a large mixing bowl, whisk together the egg yolks and brown sugar until pale and creamy, about 5 minutes. Stir in the vanilla extract. Add the softened mascarpone and matcha and beat until smooth.

Step 3

In a separate large mixing bowl, use a clean whisk to beat the egg whites and powdered sugar until stiff peaks form, about 5 minutes. Gently fold into the mascarpone mixture, being careful not to deflate the egg whites too much.

Step 4

To Assemble: Have an 8-inch square baking dish ready. Working one at a time, quickly dip half of the ladyfinger cookies into the soaking syrup, flipping to coat each side (don’t leave them to soak for too long or they’ll start to get soggy), then arrange them in an even layer in the bottom of the baking dish. Spread over half of the filling, smooth it out with a spatula, and add a dusting of cocoa powder. Repeat with the remaining ladyfingers and filling. Dust the final top layer of filling with matcha powder.

Step 5

Cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight, to allow the flavors to meld and the tiramisu to set. Serve chilled.

Step 6

PRO TIP: To make this dairy free, sub whipped coconut cream for the mascarpone.

BREAK THE RULES: Add 1/2 cup Amaro Montenegro to the soaking liquid and add a garnish of shaved white chocolate to the finished dish.