Strawberry Matcha Tiramisù

Strawberry matcha tiramisu is a fresh, vibrant fusion of two cultures, combining the classic Italian dessert with Japanese matcha and sweet strawberries. It’s an indulgent treat that remains surprisingly light and refreshing.

Lately, my social media has been flooded with fruit syrup–flavoured matcha lattes. Apart from being aesthetically pleasing, they’re genuinely delicious! The sweet, fruity syrup pairs beautifully with the earthy notes of matcha. This trend has naturally inspired a wave of fruit-and-matcha desserts. Recently, I’ve been baking more with matcha; in fact, over the past few weeks I shared these matcha and white chocolate cookies, which were incredible. As the weather gets lighter, I wanted to shift toward fresher desserts, and tiramisù is always a perfect choice. In this version, the classic Italian dessert is reimagined by soaking the biscuits in matcha and infusing the mascarpone cream with strawberry purée, along with fresh strawberries.

What type of Matcha to use?

For this recipe I used culinary grade matcha and it worked perfectly. Culinary matcha is commonly used for baking and cooking because its stronger flavour holds up well when mixed with other ingredients.

However, you can also use high-quality ceremonial grade matcha if that is what you have on hand. Ceremonial matcha usually has a brighter green colour and a smoother, more delicate flavour. Since it tends to be more expensive, many people prefer to save it for drinking rather than baking. No matter which type you choose, try to use a good quality matcha with a vibrant green colour. Lower quality matcha can sometimes give baked goods a duller colour and a slightly more bitter taste.

FAQs

How to store this Strawberry Matcha Tiramisù?

Store your strawberry matcha tiramisù covered in the refrigerator, ideally in an airtight container or tightly wrapped. Store for up to 2–3 days to keep it fresh and prevent it from absorbing other odors. For the best texture and flavor, avoid freezing, as the mascarpone cream can separate and the strawberries may become watery once thawed.

Can I make the strawberry purée myself?

Yes, you can! It’s simple and tastes amazing! Just blend fresh or thawed strawberries until smooth, then (optionally) strain to remove seeds for a silkier texture. You can add a little sugar or honey if the berries aren’t very sweet, and a squeeze of lemon juice to brighten the flavour. For a thicker purée, I suggest to simmer the purée for a few minutes to reduce it, then let it cool completely.

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