Jasmine Matcha Tiramisu

September 2, 2026

I first came across an Instagram recipe for Earl Grey matcha tiramisu, and since jasmine tea is one of my favorite teas, I decided to give it my own twist and use jasmine instead. Surprisingly, this is such a straightforward dessert to make! It’s definitely not a traditional tiramisu as the cream does not have egg. But it’s just as delicious, with the earthy matcha balanced by the fragrant jasmine tea. You can change up the two flavors with any other ingredients you like! Maybe I will bring this to this year’s holiday potluck!

Ingredients

~4 servings

Ladyfingers, as needed
100g heavy cream
6g matcha powder
16g powdered sugar
100g mascarpone
Milk, as needed
3–5g loose-leaf jasmine tea
~150–200g hot water

Instructions

Step 1: Bring the mascarpone to room temperature. Steep 3–5g loose-leaf jasmine tea in ~150–200g hot water. Let it infuse while preparing the matcha cream.
Step 2: In a bowl, mix 100g heavy cream, 6g matcha powder, and 16g powdered sugar until thoroughly combined and no visible matcha powder remains. Strain the mixture through a fine-mesh sieve 3 times to remove any matcha lumps and ensure a smooth cream.
Step 3: Whisk the matcha cream, starting at low speed and gradually increasing to high, until soft peaks form.
Step 4: Add 100g room-temperature mascarpone and gently whisk until incorporated. The ideal texture should be smooth and slightly flowy, not runny, but not overly stiff. If the cream becomes too thick from over-whipping, add milk 1 tbsp at a time and mix until the desired consistency is reached.
Step 5: Pour the jasmine tea into a shallow bowl. Quickly dip each ladyfinger into the tea and arrange them in container. You can also brush the tea onto the ladyfingers, but I find dipping gives them a much stronger jasmine flavor. Dip it QUICK, otherwise the ladyfinger will be too soggy and may fall apart.
Step 6: Once you have a layer of jasmine-infused ladyfingers, spread a layer of matcha cream over them and smooth the surface. Repeat with another layer of ladyfingers and matcha cream.
Step 7: Refrigerate the tiramisu overnight. Right before serving, dust generously with matcha powder. Avoid adding the matcha too early, as it will absorb moisture and become darker and damp on the surface.