Matcha Tiramisu Recipe | Perfect Vegan Dessert

Recipe Note

And voilà, your matchamisu is ready (a pretty cool abbreviation for matcha tiramisu, right?). One last, very important tip: If you're sharing this matcha tiramisu with friends or family, it's best to make a double batch right away. In my experience, there is rarely any of this high-protein dessert left after more than a few minutes ;)

Why I swear by vegan matcha tiramisu

I still remember my first matcha tiramisu - at a friend's house, where she simply stirred matcha powder into the tiramisu cream. I've been unable to get this combination out of my head ever since. What fascinates me so much about matcha tiramisu is that matcha brings a distinctive umami note that pairs perfectly with the creaminess of the dessert. Instead of espresso as a soaking liquid, you get a flavor that is simultaneously fresh, bitter, and slightly sweet. This balance between the slightly bitter green tea and the sweet cream tastes absolutely incredible.

And the best part: Vegan tiramisu comes without raw eggs . Yet you still end up with a dessert that could hardly 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 all the difference

I'll be honest with you: Saving money on matcha powder is the biggest mistake you can make with this matcha tiramisu recipe. The quality of the matcha is crucial for the flavor and color. High-quality matcha has a bright green color, tastes smooth and slightly sweet. Inferior matcha can taste bitter and look more gray-green - you definitely don't want that in your dessert. If you use our matcha protein powder for this recipe, you're absolutely on the safe side and don't have to worry about quality. But if you want to make a version without protein powder (i.e. with 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 works too, but has a more robust flavor and can be somewhat more bitter. For an intense aroma, it is best to choose high-quality organic matcha from Japan.

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

And one very important tip for the matcha soak: Matcha should be prepared with water below 80 °C. Boiling water burns the tea and makes the tiramisu bitter. So: Boil the water, let it cool briefly, and only then whisk it with the powder.

A protein-rich green dessert

Now comes my favorite hack: Matcha tiramisu with protein. It may sound unusual at first, but it works really well – and turns the dessert into a treat that, thanks to its protein content, can also contribute to maintaining your muscle mass.

I mix the protein powder directly into the cream: Stir together the vegan quark and protein powder, adding a little water or plant-based milk if the paste becomes too thick. Then fold in the whipped vegan cream. This keeps the texture creamy and allows the powder to dissolve evenly.

If you get this ratio right, you’ll have the perfect High Protein Matcha Tiramisu: A dessert that remains wonderfully creamy in flavor while also providing you with a generous serving of plant-based protein.

The Best Matcha Tiramisu Variations

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

• Strawberry Matcha Tiramisu: Are you just as obsessed with Strawberry Matcha Latte? Then you’ll love this variation! Fruity combinations are very popular in tiramisu, and strawberries pair really well with the earthy matcha. Simply layer fresh strawberry slices between the ladyfingers. A real game changer: If you also stir strawberry protein powder (preferably instead of the vanilla protein powder, otherwise it will become too lumpy) into the cream, it adds a fresh strawberry flavor and provides an extra serving of protein. Your Strawberry Matcha Tiramisu is ready!

• Want to try something completely new? Then give your dessert an exotic twist and turn it into a Tropical Matcha Tiramisu! Layer juicy mango pieces between the ladyfingers. For the cream, we recommend using our tropical protein powder, which gives you not only a fruity, exotic flavor but also 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 leftover vegan cake base. The advantage here: Cookies often retain a little more crunch, creating a brilliant contrast with the creamy protein layer!

Perfect consistency - my top tips

Creaminess is everything in a good egg-free matcha tiramisu. Here are my tricks to make sure the consistency is perfect every time:

• Whip the vegan cream properly: The whipping cream really needs to be well chilled - preferably overnight in the refrigerator. Place the bowl in the freezer for a short time beforehand as well. This makes the cream nice and firm and helps it hold its shape.

• Vegan quark at room temperature: This may sound contradictory, but the quark shouldn’t be ice-cold when you mix it with the protein powder. Slightly bringing it to room temperature makes it easier to work with and prevents lumps from forming in the mascarpone cream alternative.

• Layer step by step: First, add a layer of soaked ladyfingers to the baking dish or glass, then cream, then ladyfingers again, followed by cream. Don’t rush - if the cream is spread too thinly, the layers will run into each other.

Into the refrigerator and wait: You don’t have to bake, but you still need patience. The dessert must chill for at least 4 hours. The wait is worth it, though, because it tastes best once it has had enough time to set.

Meal prep and storage

Tiramisu needs at least 4 hours of chilling time - this is essential so that the matcha soaking mixture blends with the cream and the ladyfingers develop the perfect texture. Refrigerating tiramisu overnight is ideal. So it’s best to plan for this: Tiramisu should rest in the refrigerator for 8 to 12 hours. That’s why I usually prepare it in the evening and serve it the next day.

Vegan matcha tiramisu keeps well in the refrigerator for 2–3 days when covered with plastic wrap or stored in a sealed container. What about freezing it? Technically, it’s possible, but the cream may become grainy and the texture will suffer, so I wouldn’t really recommend it. But that’s all just theory anyway because, honestly: Matcha tiramisu tastes so good that the entire dish is usually spooned clean on the same day. Dust the tiramisu with matcha powder just before serving - this adds the final visual touch and an extra note of flavor. In the meantime, you can enjoy the rest of the matcha shake. That way, you can be sure everything gets used up.

If you want to transport the matcha tiramisu: It is best to leave it in the baking dish and portion it only when you arrive. Or layer it directly in individual glasses - it looks lovely and is perfect for taking along: The classic reimagined as a Matcha Tiramisu Recipe for any occasion.

Substitution table

Are you missing an ingredient or would you like to experiment? No problem, simply swap it out:

Nutrition