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Matcha Tiramisu Used Soy Milk

Matcha Tiramisu Used Soy Milk

Learn how to make a Japanese Matcha Tiramisu for your happy time!

Matcha Tiramisu is a modern Japanese twist on the classic Italian dessert, Tiramisu. 

It features layers of green tea-soaked ladyfingers with a light and airy mascarpone cream, resulting in a creamy, rich, and flavorful dessert. The vibrant green color of the matcha adds an eye-catching element that will impress guests at any gathering.

This dessert is a fusion of Japanese and Italian flavors, combining the traditional elements of Tiramisu with the unique taste of matcha. 

The recipe typically involves soaking ladyfingers in matcha tea, preparing a mascarpone cream filling, and layering the soaked ladyfingers with the cream. 

The dessert is then chilled before serving, allowing the flavors to meld together.

Matcha Tiramisu is known for its decadent and creamy texture, with a distinct matcha flavor that sets it apart from the original Tiramisu. 

It's a delightful treat for both matcha enthusiasts and those looking to experience a new take on a beloved classic dessert.

  • Level:Easy
  • Prep Time:30 min
  • Cook Time:15 minutes
  • Total Time:3 hours(including chilling time in the refrigerator)
  • Servings:6


  • Mascarpone Cheese: 200g
  • Matcha Powder: 10g
  • Sugar: 40g
  • Warm Water: 50g
  • Soy Milk: 80ml
  • Sugar (additional): 10g
  • Sponge Cake: Approximately 180g
  • Finishing Matcha Powder: Approximately 2g

How to Make Matcha Tiramisu


  • Before starting the preparation, ensure that the mascarpone cheese is brought to room temperature.


1.In a small bowl, mix ○ to dissolve the matcha.

2.In a bowl, combine mascarpone and sugar using a rubber spatula.


3.Gradually add soy milk in several portions, mixing thoroughly each time.


4.In a separate bowl, whip the heavy cream until it forms stiff peaks.


5.Once whipped, add the whipped cream from step 4 to the bowl from step 2 and mix. Then, transfer the mixture to a piping bag.

6.Cut the sponge cake to a thickness of about 0.8mm and cut out eight pieces to fit the size of the mold. Place one piece at a time at the bottom of the container, and evenly soak the sponge cake with the matcha from step 1 using a brush.


7.Pipe the cheese cream from step 5 evenly into the container, filling it to about half.

8.Place the remaining sponge cake, soak it evenly with the matcha from step 1 using a brush, and pipe the remaining cheese cream uniformly. 

9.Chill in the refrigerator for at least 3 hours. (The cream is loose, so chilling thoroughly will allow the sponge cake to absorb moisture and achieve the desired cream consistency.)

10.Just before serving, sift the matcha powder through a small sieve.

11. Enjoy your Matcha Time!!

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