Matcha Latte Tiramisu
A spring-ready spin on tiramisu — layers of matcha-soaked ladyfingers, airy mascarpone cream, and a whisper of vanilla. Chic, trendy, and perfect for Mother’s Day or bridal showers.
Ingredients
Matcha Latte Soak
- 1 1/2 cups hot water
- 2 tablespoons matcha powder sifted
- 3 tablespoons honey or sugar
- 1/2 cup whole milk or oat milk
Mascarpone Cream
- 8 ounces mascarpone cheese room temperature
- 1 cup heavy cream chilled
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Assembly
- 1 7-ounce package ladyfinger cookies
- Additional matcha powder for dusting
Instructions
- In a shallow dish, whisk hot water with sifted matcha and honey until smooth. Stir in milk to create a matcha latte soak. Let cool slightly.
- In a large bowl, beat chilled heavy cream with powdered sugar until soft peaks form.
- Add mascarpone and vanilla to the whipped cream. Beat until smooth and fluffy.
- Quickly dip each ladyfinger into the cooled matcha latte soak, turning once to coat lightly (don’t oversoak).
- Layer half the soaked ladyfingers in the bottom of an 8x8-inch dish. Spread with half the mascarpone cream.
- Repeat with remaining ladyfingers and cream. Smooth the top with a spatula.
- Dust generously with matcha powder through a fine sieve.
- Chill at least 4 hours or overnight for best flavor and texture before serving.
Notes
This tiramisu skips espresso for a matcha latte glow-up — soothing, photogenic, and a little unexpected. Swap honey for maple syrup, or use gluten-free ladyfingers if needed. For a toddler-friendly twist, assemble in small jars so little hands can grab their own portion. Messy in a beautiful way, just like life. Fancy-feeling food for fried people.