Name: Strawberry Matcha Tiramisu
Prep time: 40 min
Cook time: 10 min
Total time: 12 h 50 min
Cuisine: Fusion
Ingredients: 400 g fresh strawberries; 40 g granulated sugar; 2 tablespoons corn flour; 2 tablespoons water; 600 g mascarpone; 600 ml double cream; 6 large egg yolks; 80 g granulated sugar; 1/8 teaspoon salt; 1 teaspoon vanilla extract; Pink food colouring (optional); 1 to 2 tablespoons matcha powder; 350 ml warm water; Around 40 sponge fingers

I make this strawberry matcha tiramisu when I want a dessert that feels creamy, light, and a little different from the classic version. I layer matcha-soaked sponge fingers with a smooth strawberry mascarpone cream, then finish everything with a soft dusting of matcha for a beautiful and refreshing no-bake dessert.

Why You’ll Love This Recipe

I love how this recipe brings together sweet strawberries, earthy matcha, and rich mascarpone in one elegant dessert. The flavors feel balanced, with the fruit adding freshness and the matcha adding a gentle bitterness that keeps the tiramisu from feeling too heavy. I also like that I can prepare it ahead of time, which makes it perfect for gatherings, celebrations, or a relaxing weekend dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberry puree:

400 g fresh strawberries

40 g granulated sugar

2 tablespoons corn flour

2 tablespoons water

For the mascarpone cream:

600 g mascarpone

600 ml double cream

6 large egg yolks

80 g granulated sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

Pink food colouring, optional

For assembly:

1 to 2 tablespoons matcha powder

350 ml warm water

Around 40 sponge fingers

Directions

I start by adding the strawberries to a food processor and blending them until smooth. Then I sieve the mixture to remove the seeds and get a smoother puree.

I pour the strawberry puree into a pot and add the sugar. In a small bowl, I mix the corn flour with the water, then stir it into the puree. I cook everything over medium heat, stirring constantly, until the puree thickens. After that, I transfer it to the fridge and let it cool for 30 minutes.

I add the mascarpone to a bowl and beat it for about 1 minute just to loosen it, then I set it aside. In another large bowl, I whip the double cream until soft peaks form and set that aside too.

Then I bring a pot of water to a gentle simmer. In a heatproof bowl, I whisk together the egg yolks, granulated sugar, and salt. I place the bowl over the simmering water, making sure the bottom does not touch the water, and whisk for about 5 minutes until the mixture looks lighter and the sugar dissolves.

Next I remove the bowl from the heat and add the mascarpone, vanilla extract, and cooled strawberry puree. I mix until smooth and fully combined. Then I whisk in a large spoonful of whipped cream, fold in half of the remaining whipped cream, and gently fold in the rest until the mixture is light and even.

In a wide bowl, I whisk together the matcha powder and warm water. I quickly dip each sponge finger in the matcha mixture for about 2 seconds on each side, then arrange them in a 9-inch square dish to make the first layer.

Next I spread half of the mascarpone cream over the sponge fingers. Then I add another layer of dipped sponge fingers and spread the remaining mascarpone cream over the top.

I finish the tiramisu with a dusting of extra matcha powder, then refrigerate it overnight until set. I slice and serve it the next day for the best texture and flavor.

Servings and timing

I get 12 servings from this recipe.

Prep time: 40 minutes

Cooking time: 10 minutes

Total time: 12 hours 50 minutes

Calories: 540 kcal per serving

Variations

I sometimes switch up this recipe depending on the flavor I want. For a stronger green tea taste, I add a little more matcha to the soaking liquid or dust a slightly heavier layer on top. When I want a brighter berry flavor, I mix in extra strawberry puree between the layers. I can also leave out the pink food colouring for a more natural look. For a softer and sweeter finish, I top each slice with fresh strawberries right before serving.

Storage/Reheating

I store this tiramisu covered in the refrigerator for up to 3 days. I find that the flavor gets even better after the first night, which makes it a great make-ahead dessert. Since this is a chilled dessert with mascarpone and cream, I do not reheat it. I serve it straight from the fridge or let it sit at room temperature for a few minutes before slicing if I want a slightly softer texture.

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FAQs

Can I make this tiramisu ahead of time?

Yes, I actually prefer making it ahead. I find that an overnight chill gives the layers time to set properly and helps the flavors blend together beautifully.

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries if fresh ones are not available. I thaw them first and cook the puree as written so the texture stays thick and smooth.

What does matcha add to this dessert?

I find that matcha adds a gentle earthy note that balances the sweetness of the strawberries and mascarpone cream. It gives the tiramisu a more complex and refreshing flavor.

Can I make this without food colouring?

Yes, I can leave out the food colouring completely. The dessert will still taste the same, and the strawberry puree will naturally add some color to the cream.

How do I keep the sponge fingers from getting soggy?

I dip each sponge finger very quickly, about 2 seconds on each side. I find that a fast dip gives them enough flavor without making the layers too wet.

Conclusion

I think this strawberry matcha tiramisu is a beautiful dessert for anyone who enjoys fruity flavors with a soft matcha twist. I love how creamy, delicate, and refreshing it feels, and I also appreciate that I can prepare it in advance. It is the kind of dessert I make when I want something impressive, comforting, and full of flavor.

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