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Eggless Matcha Tiramisu Cake Recipe

★★★★★

4.9 from 87 reviews
  • Author: Lana
  • Total Time: 6 hours 15 minutes
  • Yield: 1 cake (serves 8-10) 1x
  • Diet: Vegetarian

Description

This Eggless Matcha Tiramisu Cake is a delightful twist on the classic Italian dessert, featuring layers of ladyfingers soaked in a vibrant matcha simple syrup infused with dark rum, combined with a luscious mascarpone and whipped cream mixture. Perfectly chilled, this no-bake cake offers a rich, creamy texture with the unique earthy flavor of matcha, making it an elegant and refreshing treat for any occasion.

Ingredients

Scale

Matcha Simple Syrup

  • 2 tbsp granulated sugar
  • 2 tbsp matcha powder
  • 1 cup hot water
  • 2–4 tbsp dark rum

Mascarpone Cream

  • 8 oz mascarpone cheese
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup confectioners’ sugar
  • 1/2 tsp vanilla extract

Assembly

  • 1 package ladyfingers (about 24–26 pieces)
  • Whipped cream, for decoration
  • Matcha powder, for dusting

Instructions

  1. Prepare Matcha Simple Syrup: In a small bowl, combine the granulated sugar and matcha powder. Add a small amount of hot water and stir vigorously until the mixture is smooth and free of lumps. Then add the remaining hot water and mix well. Allow the syrup to cool completely before stirring in the dark rum.
  2. Make Mascarpone Cream: Using a handheld or stand mixer with a whisk attachment, beat the heavy whipping cream, confectioners’ sugar, and vanilla extract on high speed until stiff peaks form. Gently fold in the mascarpone cheese and continue to beat on low speed just until well incorporated. Refrigerate the mascarpone cream until ready to assemble.
  3. Prepare Cake Mold: Line the sides of a 6×3 inch (15×7.5 cm) cake ring or springform pan with baking paper or a transparent cake collar. If using a cake ring, place a cake board or flat surface on the bottom to support the cake.
  4. Trim Ladyfingers: Trim the ladyfingers to fit the diameter of your pan, using approximately 8 ladyfingers per layer.
  5. Layer Ladyfingers: One at a time, gently dip both sides of the ladyfingers into the matcha simple syrup, ensuring they are moistened but not soaked. Arrange them in a single layer on the bottom of the prepared pan.
  6. Add Cream Layers: Spread one-third of the mascarpone cream evenly over the layer of soaked ladyfingers. Repeat the dipping, layering, and spreading process two more times to create three layers total.
  7. Smooth the Top: Use a bench scraper or offset spatula to smooth the top layer of mascarpone cream for an even finish.
  8. Chill the Cake: Refrigerate the assembled cake for at least 6 hours, or overnight, to allow the layers to set and flavors to meld.
  9. Remove Mold and Garnish: Carefully remove the cake ring and baking paper or collar. Smooth the sides of the cake if needed. Pipe whipped cream decoratively on top and generously dust with matcha powder just before serving.

Notes

  • Adjust the amount of dark rum based on preference or omit it entirely for a non-alcoholic version.
  • Make sure the matcha powder is high quality and finely sifted to avoid clumps in the syrup.
  • The cake requires chilling time to set properly; do not skip refrigeration.
  • Use fresh heavy cream for best results when whipping.
  • For easier handling, chill the ladyfingers briefly before dipping to prevent them from becoming too soggy.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-Japanese Fusion

Keywords: Eggless Matcha Tiramisu Cake, Matcha Tiramisu, Eggless Tiramisu, No-Bake Tiramisu, Matcha Dessert, Vegetarian Dessert

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Find it online: https://mealsbylana.com/eggless-matcha-tiramisu-cake-recipe/