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Green Tea + White Chocolate Tiramisu


  • 3 egg yolks
  • 1/4 cup sugar divided
  • 3 tablespoons white chocolate liqueur divided (I had Godiva brand on hand and love it)
  • 1 drop of green food coloring optional
  • 8 oz mascarpone softened
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup water
  • 1/4 teaspoon matcha green tea powder plus more to dust the layers with
  • 28-32 lady finger cookies


  1. In a glass bowl whisk together the egg yolks and sugar until the mixture becomes a lighter shade of yellow. Whisk in 2 tablespoons of the liqueur. Then place the glass bowl over a pot of simmering water (DIY double boiler action).
  2. I also added a drop of green food coloring, but this is totally optional. Whisk the mixture as it cooks until it's a thin custard. The goal here is to just lightly cook the egg yolks into a custard, but it doesn't have to be a super thick one. Some tiramisu recipes will completely skip this step and have you use the raw egg yolks in the batter we're about to make. You can do this if you choose. Totally up to you, but I prefer to cook them into a custard first.
  3. Once the mixture thickens (8-10 minutes over the simmering water), remove from heat and allow to cool in the refrigerator while you prep the rest of the dessert.
  4. In a stand mixer (or with an electric mixer) beat the heavy whipping cream and remaining 2 tablespoons sugar until soft peaks form (whipped cream).
  5. In a separate bowl stir the room temperature mascarpone so it will be easier to fold into the whipped cream. You want to avoid as many lumps as you can, but tiramisu usually has some and that's OK.
  6. Fold together the whipped cream, mascarpone, and cooled yolk custard. Set aside.
  7. In a glass mixing bowl or large glass, combine the 1/2 cup water and 1/4 teaspoon matcha powder and whisk until no powder lumps remain. Then stir in the remaining 1 tablespoon of white chocolate liqueur.
  8. Now we're ready to assemble our tiramisu! This is the fun part! Layer in enough lady fingers to cover the bottom of your dish (I used a square baking pan but you could use individual glass cups or other dishes you prefer). You can first dip the lady fingers in the green tea/liqueur mixture or you can spoon the liquid over the lady fingers after you've arranged them (I usually do the latter).
  9. Top the cookies with a layer of the whipped cream custard, then lightly dust with matcha powder. Repeat this whole process three times. For the top layer I like to pipe the mixture with a round pastry tip as I think it helps to hide any lumps that might still be in the batter.
  10. Allow your tiramisu to chill in the refrigerator for a couple of hours before serving. This will allow the crispy lady fingers to soften, and the entire dessert blends together and becomes much easier to cut. Be sure to serve this within eight hours of making it though as it can begin to break down and become kind of runny in a bad way after a while.