I have been looking for ways to spice up the standard tiramisu so I came up with this Matcha Milk Tea Tiramisu. It is the perfect balance of flavors and I will tell you why. The creamy filling is very sweet and it pairs beautifully with the earthiness of the matcha and milk tea. It is also egg and alcohol-free.
Can't get enough of no-bake desserts? Try my Mango Float or Taro Mille Crepe Cake next!
๐ต About This Recipe
This recipe is super easy to make and requires zero bake time. All you do is layer the ingredients together and then let it chill in the fridge for about 4 hours. It is also alcohol-free and egg-free, so you can make it for kids and people who have dietary restrictions.
For the cream filling, I am using a combination of sour cream and cream cheese instead of mascarpone. It tastes almost the exact same but is way more budget-friendly. I learned this technique from a pastry chef back when I worked in fine dining, and now I do it every time I make tiramisu!
๐ง Ingredients
- Ladyfingers: These are a type of dry biscuit from Italy. You can buy them at pretty much every grocery store. I would recommend buying at least two packages for this recipe.
- Matcha Powder: I get my matcha powder from Costco. They sell it in big tins for around $15. The quality is actually very nice compared to some other brands I have used.
- Milk Tea: This is a standard Hong Kong-style milk tea recipe made with evaporated milk, Ceylon tea, and water. Ceylon tea is my favorite type of black tea, but you can any type of black tea.
- Cream filling: Cream cheese, sour cream, heavy cream, powdered sugar, and vanilla extract.
๐ช Instructions
STEP 1: Combine the tea bags and water in a saucepan over medium heat. Bring to a simmer, then turn off the heat and let it steep for 8-10 minutes. Remove the tea bags then stir in the evaporated milk. Pour the milk tea into a flat-bottomed container large enough for the ladyfingers to lay flat.
STEP 2: In a medium-sized mixing bowl, beat cream cheese for 2 minutes until soft and fluffy. Add the sour cream, heavy cream, powdered sugar, and vanilla extract, and beat for another 3 minutes until smooth.
STEP 3: 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 into an 8x10 baking dish. Repeat until you have arranged a single layer of ladyfingers.
STEP 4: Spread a third of the cream filling over the ladyfingers. Make sure to smooth out the surface as much as possible.
STEP 5: Use a fine-meshed sieve to sprinkle 1 tablespoon of matcha powder over the cream filling. The sieve helps eliminate clumps.
STEP 6: Repeat STEPS 3-5 two more times for a total of three layers, but do not add matcha powder to the final layer, as the matcha will get discolored as it sits in the fridge.
STEP 7: Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to let the flavors get even better. Just before serving, dust a final layer of matcha powder on top, slice, and serve. Enjoy!
๐ Recipe
Matcha Milk Tea Tiramisu (No Egg Or Alcohol)
Ingredients
Milk tea
- 5 Ceylon tea bags (or 3 tablespoons of tea leaves)
- 1 ยฝ cups water
- ยฝ cup evaporated milk
Cream filling
- 1 pound cream cheese (see notes)
- 2 tablespoons sour cream
- 2 cups heavy cream
- 1ยฝ cups confectioner's (powdered) sugar
- 2 teaspoons vanilla extract
Assembling
- 48 ladyfingers (two 200g packages)
- 3 tablespoons matcha powder
Instructions
- Combine the tea bags and water in a saucepan over medium heat. Bring to a simmer, then turn off the heat and let it steep for 8-10 minutes. Remove the tea bags then stir in the evaporated milk. Pour the milk tea into a flat-bottomed container large enough for the ladyfingers to lay flat.
- In a medium-sized mixing bowl, beat cream cheese for 2 minutes until soft and fluffy. Add the sour cream, heavy cream, powdered sugar, and vanilla extract, and beat for another 3 minutes until smooth.
- 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 into an 8x10 baking dish. Repeat until you have arranged a single layer of ladyfingers.
- Spread a third of the cream filling over the ladyfingers then use a fine sieve to spread 1 tablespoon of matcha powder over the creamy filling. Repeat these layers two more times but omit the matcha on the final layer.
- Cover with plastic wrap and refrigerate for at least 4 hours. I prefer to leave this overnight as the flavor will be even better. Just before serving, dust a final layer of matcha powder on top, then slice and serve. Enjoy!
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