Matcha Tiramisu Recipe | Perfect Vegan Dessert

Recipe Note

And voilà, your Matchamisu is ready (pretty cool abbreviation for Matcha Tiramisu, right?). One last, very important tip: If you share this Matcha Tiramisu with friends or family, it's best to make double the amount right away. From experience, there's rarely more than a few minutes' worth left of this high-protein dessert ;)

Why I swear by vegan Matcha Tiramisu

I still remember my first Matcha Tiramisu well – at a friend's place, who simply stirred Matcha powder into the Tiramisu cream. Since then, this combo just won't let me go. What fascinates me about Matcha Tiramisu is that Matcha brings this special umami note that perfectly complements the creaminess of the dessert. Instead of espresso as the soak, you get a flavor that is fresh, slightly bitter, and a bit sweet at the same time. This balance between the slightly bitter green tea and the sweet cream tastes simply incredible.

And the best part: Vegan Tiramisu comes without raw eggs. Yet, in the end, you get a dessert that couldn't be creamier. This Matcha dessert is my absolute favorite when I want to impress guests, without spending hours in the kitchen. That's why I now make Matcha Tiramisu for every birthday, every dinner, and sometimes just because it's Sunday – or any other day of the week ;)

High-quality Matcha makes the difference

I'll be honest with you: Skimping on Matcha powder is the biggest mistake you can make with this Tiramisu Matcha recipe. The quality of the Matcha is crucial for the flavor and color. High-quality Matcha has a bright green color and tastes smooth and slightly sweet. Lower-quality Matcha can taste bitter and looks more gray-green – definitely not what you want in your dessert. If you use our Matcha protein powder for this recipe, you're absolutely safe and don't have to worry about the quality. But if you want to try a version without protein powder (just pure Matcha), you should pay attention to these things when buying your Matcha:

Ceremonial Grade vs. Culinary Grade: Ceremonial Grade Matcha is ideal for desserts because it is finer, milder, and more aromatic. Culinary Grade also works but has a stronger taste and can be a bit more bitter. For an intense flavor, it's best to choose high-quality organic Matcha from Japan.

My tips for buying and storing: Look for organic certification and airtight packaging. Matcha should be stored cool, dark, and dry—light and air cause oxidation, which makes your matcha powder lose exactly the color and flavor that make the tiramisu so special.

And very important for the Matcha infusion: Matcha should be prepared with water under 80 °C. Boiling water burns the tea and makes the tiramisu bitter. So: boil the water, let it cool briefly, then stir in the powder.

Protein for a protein-rich green dessert

Here comes my favorite hack: Matcha Tiramisu with protein. It might sound unusual at first, but it works really well—and turns the dessert into a treat that can also help maintain your muscle mass thanks to the protein content.

I mix the protein powder directly into the cream: Stir vegan quark and protein powder together and add a little water or plant milk if the paste gets too thick. Then fold in the whipped vegan cream. This keeps the texture creamy and the powder dissolves evenly.

If you get this ratio right, you’ll have the perfect high-protein Matcha Tiramisu: a dessert that stays absolutely creamy in taste but also delivers a solid portion of plant-based protein.

The best Matcha Tiramisu variations

One of my favorite things about this recipe: You can twist it in so many directions however you want. Here are my favorite variations.

• Matcha Strawberry Tiramisu: Are you as addicted to Strawberry Matcha Latte as I am? Then you’ll love this version! Fruity combinations are super popular in tiramisu, and strawberries go really well with the slightly bitter matcha. Just layer fresh strawberry slices between the biscuits. A real gamechanger: If you stir in Strawberry Protein Powder (preferably instead of vanilla protein powder, otherwise it gets too lumpy) into the cream, it not only adds a fresh strawberry flavor but also gives you an extra protein boost. Your Strawberry Matcha Tiramisu is ready!

• Want to try something completely new? Then give your dessert an exotic twist and make a Tropical Matcha Tiramisu out of it! Layer juicy mango pieces between the biscuits. For the cream, it's best to use our Tropical Protein Powder, which not only gives you a fruity-exotic flavor but also adds extra protein.

• Not in the mood for a classic vegan tiramisu with ladyfingers? No problem at all. Matcha tiramisu works wonderfully with crumbled vegan cookies – I like oat cookies best for this – or leftovers from a vegan cake base. The advantage here: cookies often keep a bit more crunch, which creates a brilliant contrast to the creamy protein layer!

Perfect consistency – my secret tips

Creaminess is everything in a good matcha tiramisu without egg. Here are my tricks to get the consistency perfect every time:

• Whip vegan cream properly: The whipping cream must be really well chilled – preferably overnight in the fridge. Also, put the bowl briefly in the freezer beforehand. Then the cream whips up nicely stiff and the cream holds its shape.

• Vegan quark at room temperature: This might sound contradictory, but the quark shouldn’t be ice cold when you mix it with the protein powder. Slightly warmed, it’s easier to work with and no lumps form in the mascarpone cream alternative.

• Layer step by step: First a layer of soaked ladyfingers in the baking dish or glass, then cream, then ladyfingers again, then cream. Don’t rush – if the cream is spread too thinly, the layers will blend together.

Into the fridge and wait: You don’t have to bake, but you do need patience. The dessert must soak for at least 4 hours. But the wait is worth it because it tastes best when well soaked.

Meal prep and storage

Tiramisu requires at least 4 hours of chilling time – this is essential so that the matcha soak blends with the cream and the ladyfingers get the perfect texture. Overnight in the fridge is ideal for tiramisu. So it’s best to plan: tiramisu should rest in the fridge for 8 to 12 hours. That’s why I usually prepare it in the evening and serve it the next day.

In the refrigerator, the vegan Matcha Tiramisu, covered with foil or stored in a sealed container, keeps well for 2–3 days. And what about freezing? Technically it's possible, but the cream can become grainy and the texture suffers, so I wouldn't really recommend it. But that's all just theory, because honestly: the Matcha Tiramisu tastes so good that usually the whole dish is spooned up on the same day anyway. Just before serving, dust the tiramisu with matcha powder – it gives the final visual kick and an extra note. In the meantime, you can enjoy the rest of the matcha shake. This way you make sure everything gets used up.

If you want to transport the matcha tiramisu: It’s best to leave it in the baking dish and portion it on site. Or layer it directly in individual glasses – looks pretty and is great for taking along: The classic reimagined as a Matcha Tiramisu Recipe for any occasion.

Substitution table

Missing an ingredient or want to experiment? No problem, just swap it out:

Nutrition