If you love the flavors of a Strawberry Matcha Latte, this dessert is about to be your new obsession. I originally created this Strawberry Matcha Tiramisu for a Wicked-themed Galentine’s party—hello pink and green moment—but it was such a hit that it immediately earned a permanent spot in my recipe rotation.
This no-bake twist on a tiramisu starts with a strawberry purée that gets folded into mascarpone cream, then layered between matcha-soaked ladyfingers. It’s creamy, lightly sweet, and perfectly balanced by the earthy matcha and fresh strawberry flavor. It’s also the perfect alternative to those that may not like coffee but have always wanted to try tiramisu. Finish it off with a dusting of matcha or blended freeze-dried strawberries for that extra pop of color.
Serve it in a baking dish for easy slicing, or layer it into coupe glasses for a cute, elevated presentation. Either way, it’s the ultimate make-ahead dessert—perfect for Galentine’s, Valentine’s, or anytime you want something a little fun and different.
Tips & Tricks
- Let everything cool before assembling
Make sure both the strawberry purée and matcha mixture have cooled before dipping the ladyfingers. Warm liquids can cause the mascarpone filling to loosen and the cookies to fall apart. - Quick dunk only
A fast 2–3 second dip is all you need. Ladyfingers soak up liquid fast, and over-dunking will give you a soggy tiramisu. - Use good-quality matcha
You don’t need ceremonial-grade, but a good culinary matcha will make a big difference in color and flavor—less bitterness, more vibrant green. - Don’t rush the chill time
This dessert gets better as it rests. Refrigerating for at least 4–6 hours (ideally overnight) allows the layers to set and the flavors to fully develop. - Individual vs. family-style
Coupe glasses or jars make this extra cute for parties, while an 8×8” or 9×9” dish is perfect for slicing and serving a crowd. Same method, just depends on what you prefer.
Strawberry Matcha Tiramisu
- Total Time: 8.5 hours
- Yield: 6-8
Description
This Strawberry Matcha Tiramisu is the perfect make ahead dessert made with matcha-soaked ladyfingers, strawberry mascarpone cream, and ribbons of strawberry puree, that’s perfect for Valentine’s Day, Galentine’s, or any special occasion.
Ingredients
For the Strawberry Puree:
- 16oz frozen strawberries
- Juice from ½ lemon
- ¼ cup sugar
For the Strawberry Mascarpone Filling:
- 4 egg yolks
- ¼ cup granulated sugar
- 16oz mascarpone (BelGioioso brand highly recommended)
- ½ cup strawberry puree
- ¼ cup heavy cream
- 2 tsp vanilla bean paste or vanilla extract
- ¼ tsp salt
For the Matcha Tiramisu:
- 1 cup hot water
- 1½ tbsps matcha
- 2 tbsps white sugar
- 24 packaged ladyfingers
- Blended dehydrated strawberry powder or matcha for topping
Instructions
For the Strawberry Matcha Tiramisu:
- Start by making your strawberry puree. Add frozen strawberries to a saucepan with the lemon juice. Cook on medium heat for about 10 minutes until the strawberries have cooked down and released their juices. Add the sugar and stir, cooking for another 10 minutes on low until thickened. Shut off the heat and let cool slightly, then blend until smooth. Set aside in the fridge to let cool completely while you work on the mascarpone filling.
- Add egg yolks and sugar to a bowl and using an electric mixer or stand mixer, beat for 5 minutes or until pale in color and slightly thickened. Add mascarpone, ½ cup strawberry puree, heavy cream, vanilla, and salt and beat until combined.
- In a shallow dish, add your matcha and the hot water and whisk until there are no more clumps. Whisk in the white sugar and let cool slightly.
- Start assembling your tiramisu in an 8×8” or 9×9” baking dish. If using coupe glasses, you may need to break the lady fingers in half to fit. Dip the lady fingers in the matcha mixture for about 3 seconds (a quick double dunk should do the trick). Don’t dunk them for too long or else you run the risk of them falling apart. Place the ladyfingers in the bottom of the baking dish, breaking them in half if needed to fit the bottom. You should use around ~12 lady fingers per layer depending on the size of your dish.
- Add half the mascarpone filling and spread evenly using a spatula. Dollop over the remaining strawberry puree (you should have about ½ cup left). Repeat the layering process to add another layer of soaked ladyfingers and spread the rest of the mascarpone filling over top.
- Cover the tiramisu with plastic wrap and place in the refrigerator to set at least 4-6 hours, ideally overnight.
- When ready to serve, dust lightly with blended strawberry powder or matcha and enjoy!
- Prep Time: 30
- Category: Dessert
- Method: No Bake