Creamy, decadent matcha tiramisu infused with the flavor of Japanese green tea and milk tea from your favorite Hong Kong-style cafe - no eggs or alcohol required!
Can't get enough of no-bake layered desserts? Try my Mango Float or Taro Mille Crepe Cake next!
Matcha milk tea tiramisu is one of the easiest desserts you can make at home! It takes about 30 minutes of prep and ZERO bake time. My matcha tiramisu is infused with the flavors of Hong Kong milk tea and topped with several layers of matcha, turning an Italian classic into the ultimate Asian fusion.
Tiramisu is a layered dessert from Italy, typically made with several layers of ladyfingers dipped in expresso or liqueur, creamy mascarpone filling, and cocoa powder. In my version, I add an Asian flair by replacing the cocoa powder with matcha powder and the expresso with Hong Kong-style milk tea.
This matcha tiramisu is made without eggs or alcohol, so it's great for kids and those with weaker immune systems.
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🧂 Ingredients
My tiramisu filling is made without eggs, simplifying the recipe and making it safer for people with weaker immune systems. In addition, it replaces mascarpone with a mixture of cream cheese and sour cream to reduce the overall cost.
Ladyfingers are the cake-like ingredient in tiramisu. They're dipped in milk tea and then placed side by side to form cake-like layers.
Evaporated milk and Ceylon tea are used to make Hong Kong-style milk tea. Ceylon tea has a robust and bold flavor that can be enjoyed with milk to mellow out its bitter taste.
🔪 Instructions
Step 1. Prepare milk tea
Combine 5 Ceylon tea bags with 1.5 cups water in a small pot over medium heat. Bring the mixture to a simmer, turn off the heat, and steep for 10 minutes. Stir in evaporated milk.
Pour the mixture into a flat-bottomed container large enough for a ladyfinger to lay flat. If you used tea leaves, strain the mixture first.
Step 2. Prepare creamy filling
In a medium-sized mixing bowl, beat cream cheese until soft and fluffy (about 2 minutes).
Add sour cream, heavy cream, sugar, and vanilla to the bowl and beat until smooth (about 3 minutes). The filling should be thick and heavy with stiff peaks. Cover with saran wrap and refrigerate until ready to use.
Step 3. Create layers
Working one at a time, quickly dip a ladyfinger into the milk tea (do not let the ladyfinger soak for any period of time - the dip should be in and out instantly), then place it in an 8x10 baking dish. Repeat until you have arranged a single layer of ladyfingers
💭 Tip
Use a sharp knife to cut ladyfingers so they fit into the baking dish like Lego pieces. See the top-right corner of the image above.
Spread a third of the creamy filling over the ladyfingers. Make sure to smooth out the surface as much as possible.
Sprinkle 1 tablespoon of matcha powder over the creamy filling using a fine sieve. You can do this by placing the matcha powder in the sieve, holding it over the tiramisu, and using a metal spoon to tap the side of the sieve.
Repeat the above steps to create a second and third layer, but do not add matcha powder to the third layer, as it will get discolored and soggy while it rests in the refrigerator.
Step 4. Refrigerate
Cover with saran wrap or a lid and refrigerate for at least 4 hours, preferably overnight. Just before serving, dust a final layer of matcha powder on top.
💭 Top Tips
- Dip the ladyfingers in the milk tea quickly to avoid the ladyfingers getting soggy. If you notice the ladyfingers getting too wet, you can try dipping only one side of the ladyfingers in the milk tea.
- Push the matcha powder through a sieve to prevent it from clumping. When layering the matcha, use a metal spoon to lightly tap the side of the sieve to sprinkle it in an even layer.
🥡 Storage & Leftovers
Storing: Store match tiramisu in an air-tight container in the refrigerator for up to 5 days. It's best to cover it with plastic wrap or keep it in an airtight container to prevent it from drying out or absorbing odors from other foods in the fridge.
📖 Recipe FAQs
When dipping the ladyfingers in the coffee/tea mixture, ensure you do it quickly - a quick in and out, less than half a second. There should be no soaking at all. Don't worry about the ladyfingers feeling stiff, as they will soften while they rest in the fridge.
Chill the tiramisu for at least 4 hours before serving to allow the ladyfingers to soften. Chilling overnight is ideal as it will give more time for the flavors to meld.
Did you enjoy this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. I'd love to hear your feedback!
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📋 Recipe
Matcha milk tea tiramisu (No egg or alcohol)
Ingredients
- 48 ladyfingers (two 200g packages)
- 3 tablespoon matcha powder
Milk tea
- 5 bags Ceylon tea leaves (or 3 tablespoons of tea leaves)
- 1½ cups water
- ½ cup evaporated milk
Creamy filling
- 1 pound cream cheese
- 2 tablespoon sour cream
- 2 cups heavy cream
- 1½ cups confectioner's (powdered) sugar
- 2 teaspoon vanilla extract
Instructions
Milk tea
- In a saucepan over medium heat, combine tea bags and water. Bring to a simmer, then turn off the heat and steep for 10 minutes. Stir in evaporated milk.
- Pour milk tea into a flat-bottomed container large enough for a ladyfinger to lay flat. If you used tea leaves, strain the milk tea first.
Creamy filling
- In a medium-sized mixing bowl, beat cream cheese until soft and fluffy (about 2 minutes).
- Add sour cream, heavy cream, sugar, and vanilla, and beat until smooth (about 3 minutes). Cover with saran wrap and refrigerate until you're ready to assemble the cake.
Assembling the cake
- Working one at a time, quickly dip a ladyfinger into the milk tea, then place it in an 8x10 baking dish. Repeat until you have arranged a single layer of ladyfingers. Spread a third of the creamy filling over the ladyfingers. Sprinkle 1 tablespoon of matcha powder over the creamy filling using a fine sieve.
- Create a second layer by repeating the above steps.
- Create a third layer, but do not add matcha powder to the third layer, as it will get discolored and soggy while it rests in the refrigerator.
- Cover with saran wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust a final layer of matcha powder on top.
Notes
- Dip the ladyfingers in the milk tea quickly to avoid the ladyfingers getting soggy. If you notice the ladyfingers getting too wet, you can try dipping only one side of the ladyfingers in the milk tea.
- Push the matcha powder through a sieve to prevent it from clumping. When layering the matcha, use a metal spoon to lightly tap the side of the sieve to sprinkle it in an even layer.
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