Does matcha tiramisu taste like coffee ?

No — it’s earthy, not roasted.

Can you make it without eggs ?

Yes, simply omit the yolks and whip extra cream.

Ceremonial or high-end culinary.

4–12 hours; overnight is best.

Too much heat, oxidation, or low-quality matcha.

Scale

2–3 tsp matcha powder

1/2 cup warm water (170–175°F)

1 tbsp sugar

1 cup heavy cream (cold)

1 cup mascarpone cheese

3 egg yolks (optional)

1/3 cup granulated sugar

1/2–1 tsp matcha powder for cream

1/2 tsp vanilla extract

Pinch of salt

20–24 ladyfingers

Matcha powder for dusting

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1. Sift matcha and whisk with warm water and sugar until smooth.

2. Whisk egg yolks with sugar until pale, then fold in mascarpone.

3. Whip cold cream to soft peaks and fold into mascarpone mixture.

4. Tint the cream with a small amount of matcha until pale green.

5. Dip each ladyfinger for 1 second in the matcha syrup.

6. Layer ladyfingers and cream in a pan, repeating for two layers.

7. Smooth the top evenly.

8. Chill for at least 4 hours or overnight.

9. Dust with matcha just before serving and cut into slices.

Use high-quality matcha for best color.

Do not dust matcha before chilling.

Do not oversoak ladyfingers.

Whip cream only to soft peaks for smooth texture.