Reviewed by: Takahiro Sugiyama (CEO, meguri Inc.)
Matcha tiramisu needs no baking and shows off matcha’s green. But classic tiramisu often uses raw egg yolks, so a café needs to decide on egg handling and shelf life as well as the recipe. We checked tea companies’ official recipes and documents from authorities in Singapore, Thailand, the US and Japan.
What is matcha tiramisu?
Matcha tiramisu is tiramisu with the coffee replaced by matcha, and the cocoa on top replaced by matcha as well. Knowing how the original is built makes it easier to decide where, and how much, matcha to use.
How the original tiramisu is built
Encyclopaedia Britannica describes tiramisu as a dessert of Italian origin that layers espresso and liqueur-soaked sponge cake with a mascarpone filling (mascarpone is a soft Italian cheese made from cream), topped with cocoa powder. The name means “pick me up.”
According to the same entry, its origin is debated, and most sources agree it is a variation on a northeastern Italian dessert of egg yolks beaten with sugar and served with savoiardi (ladyfinger biscuits). Italy’s Ministry of Agriculture gave the PAT (traditional agricultural food product) designation for tiramisu to the Friuli–Venezia Giulia region. The 2 restaurants that claim to have invented it both use savoiardi, and neither uses alcohol.
3 places to use matcha
Matcha tiramisu uses matcha in 3 places:
- Soaking liquid: the liquid the sponge or biscuits soak up. Matcha is dissolved in water instead of coffee
- Cream: matcha mixed into the mascarpone cream (many recipes leave it out)
- Topping: matcha dusted on the surface instead of cocoa
Of the official recipes compared below, 4 out of 5 leave matcha out of the cream and get the matcha flavour and colour from the soaking liquid and topping only.
Matcha amounts in official recipes
In tea companies’ official recipes, the 3 that give a number of servings use about 1.25 to 1.7g of matcha per serving in the soaking liquid, and 4 out of 5 leave matcha out of the cream. None of the recipes gives the matcha for the topping in grams.
5 official recipes compared
We compared recipes published by tea companies in Japan, Australia and Canada. The Yamamasa Koyamaen recipe appears on the website of the appliance maker Tiger Corporation as Yamamasa Koyamaen’s recipe.
| Source | Yield | Matcha in soaking liquid | Matcha in cream | Matcha on top | Eggs |
|---|---|---|---|---|---|
| Nakamura Tokichi Honten (tea company in Uji, Kyoto) | 4 glasses | 5g (60ml water at 70 to 80°C, 2 tsp cane sugar) | None | To taste | 2 egg yolks (no heating step) |
| Yamamasa Koyamaen (tea company in Uji, Kyoto) | 8 servings | 10g (150mL water, 20g granulated sugar) | None | Extra, not counted | None |
| Purematcha (Australian matcha seller) | 6 to 8 servings | 10g (250ml water at about 70°C) | None | No amount given | 3 egg yolks (heated to 70°C over a water bath) |
| Amoda Tea (Canadian tea company) | Not given | 3 tsp (3/4 cup hot water) | 1 tsp (mixed into half the cream) | No amount given | None |
| Genuine Tea (Canadian tea company) | 9×9 inch dish | 1 tbsp (2 cups cooled green tea) | None | No amount given | 3 egg yolks (no heating step) |
The mascarpone is 200g at Nakamura Tokichi Honten, 300g at Yamamasa Koyamaen and 250g at Purematcha.
Source: Nakamura Tokichi Honten, “抹茶ティラミス” (Matcha tiramisu, in Japanese) https://tokichi.jp/blogs/life-with-cha/recipe-matcha-tiramisu
Strength of the soaking liquid, and matcha per serving
Dividing the matcha by the liquid gives about 8.3% at Nakamura Tokichi Honten, about 6.7% at Yamamasa Koyamaen and 4% at Purematcha (our calculation). If the same amount of liquid is soaked up, a stronger liquid puts more matcha into the sponge (our approach).
Per serving, Nakamura Tokichi Honten is 5g ÷ 4 glasses = 1.25g, Yamamasa Koyamaen is 10g ÷ 8 servings = 1.25g, and Purematcha is 10g ÷ 6 to 8 servings = about 1.25 to 1.7g (our calculation). Amoda Tea and Genuine Tea do not give a number of servings, so a per-serving figure cannot be worked out. This is less than the 2 to 3g used in one matcha latte. Latte recipes are compared in How to Make a Hot Matcha Latte.
Matcha in the cream or not
Of the 5, only Amoda Tea puts matcha in the cream. It splits the cream in half, mixes 1 teaspoon of matcha into one half, and layers the matcha cream and plain cream alternately. The amounts are given by volume, so the ratio to the cream cannot be worked out in grams.
Matcha in the cream turns the white mascarpone layer green and changes how the cross-section looks. To set your shop’s standard, first test with matcha only in the soaking liquid, and add it to the cream only if the matcha flavour is not strong enough. This keeps the amount of matcha down (our approach).
How to make matcha tiramisu
There are 4 steps: make the soaking liquid, make the cream, layer and chill, then dust with matcha. Matcha comes in at 2 of them: the soaking liquid and the topping.
Making the soaking liquid without lumps
Nakamura Tokichi Honten sifts the matcha through a tea strainer, adds hot water and sugar, dissolves it well and lets it cool. Purematcha sifts the matcha, whisks it smooth with a little warm water, then adds the rest of the water. Sifting the matcha and working it into a paste with a little water before adding the rest is the same method as for lattes and syrup.
The Yamamasa Koyamaen recipe mixes the water, sugar and matcha in a blender. Shops that make large batches can mix it in one go with a machine like this. Dissolving matcha in sugar syrup ahead of time is covered in Matcha Syrup, and whisking it in water in How to Make a Hot Matcha Latte.
Making the cream and layering
Nakamura Tokichi Honten mixes egg yolks with granulated sugar until pale, adds mascarpone until smooth, then folds in separately whipped cream. It lines the bottom of the container with sponge, soaks it with matcha syrup, adds a layer of cream, and repeats this 2 or 3 times.
Genuine Tea says to dip the biscuits in the soaking liquid only briefly and not let them soak. Amoda Tea also warns that dipping too long makes the biscuits soggy.
Chilling time
Nakamura Tokichi Honten chills for at least 2 hours, and Purematcha, Amoda Tea and Genuine Tea for at least 4 hours (or overnight). This time lets the cream set and the biscuits soften, and it is not the same thing as shelf life.
The matcha topping and its colour
Based on the tea companies’ documents, keep the topping green by sifting it on just before serving and not leaving it in the light for long. Matcha tiramisu is not baked, so once it is made, watch how long it sits in the light.
Dust just before eating
Nakamura Tokichi Honten writes that dusting the matcha just before eating keeps the colour bright for longer. Purematcha also dusts with matcha before serving. In a shop, you can prepare up to layering and chilling in advance, and dust the matcha when an order comes in or just before putting it on display.
Showcase lights fade the colour too
Yamamasa Koyamaen explains that matcha’s green fades in light, whether sunlight or artificial light, and that the same happens when matcha is used in confectionery. As an example, it says a matcha cake displayed in a showcase under lights for a long time loses its colour, and it suggests packaging that blocks light and avoiding long display under light.
If you use a showcase, put out fewer at a time and refill more often, so each piece spends less time under the lights (our suggestion). How heat and acid change matcha’s colour is covered in Matcha for Baking.
Raw eggs: what each country’s authorities say
Tiramisu with unheated egg yolks is a raw-egg dessert, and the Singapore Food Agency names tiramisu when it recommends pasteurised eggs. To serve it in a shop, choose pasteurised eggs, heated egg yolks or no eggs.
Singapore Food Agency (SFA)
SFA explains that Salmonella infections (Salmonella is a bacterium that causes food poisoning) are often linked to eating eggs, specifically Salmonella Enteritidis. It says that raw or lightly cooked eggs are relatively safe in Singapore because both imported and local eggs are covered by inspection and testing, but it still advises avoiding raw eggs, especially for young children, pregnant women, the elderly, and people who are immunocompromised or have chronic illness.
It then says to consider pasteurised eggs (eggs heat-treated to kill harmful bacteria) for dishes that need raw or lightly cooked eggs, naming tiramisu as an example. It recommends refrigerating food containing eggs promptly, below 4°C.
Source: Singapore Food Agency, “Are Raw Eggs Safe to Eat?” https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/raw-eggs
Thailand’s Department of Health and Japan
Thailand’s Department of Health (กรมอนามัย), part of the Ministry of Public Health, advised in 2017 that people avoid eating raw eggs, because uncooked eggs may be contaminated with microorganisms that are harmful to health.
In Japan, the Food Safety Commission explains that the best-before date on eggs is the date until which they can be eaten raw. A Ministry of Health notice (1998) requires restaurants that serve shell eggs raw as they are to use eggs labelled for raw consumption that are within their date. The Ministry of Agriculture, Forestry and Fisheries (MAFF) lists Western-style fresh cakes among foods that cause Salmonella poisoning, and advises using eggs straight after cracking them.
US FDA Food Code
The Food Code is a model that US states and local governments use for their restaurant rules, and the version that applies is the one each area has adopted. The 2022 edition says that pasteurised eggs are used for dishes made with raw eggs, such as meringue and ice cream, unless they are cooked at set temperatures and times (3-302.13). The exception is when the shop does not serve a highly susceptible population (for example, a nursing home), the dish is served on the customer’s request or selection, and the customer is told about the risk of raw animal foods, for example on the menu (3-401.11(D), 3-603.11).
For egg dishes that are not served right away, the cooking options are 68°C for 17 seconds, or 63°C for 3 minutes, 66°C for 1 minute, or 70°C for less than 1 second (3-401.11(A)(2)). Shops that serve a highly susceptible population use pasteurised eggs, as a rule, for dishes in which several eggs are broken and combined (3-801.11).
3 options for a shop
- Use pasteurised eggs: the method SFA and the Food Code point to. The Food Code says “pasteurized eggs or egg products”
- Heat the egg yolks: Purematcha heats the yolks and sugar over a water bath to 70°C. Measure with a thermometer and use the Food Code’s temperature and time combinations as a guide
- Use no eggs: the Yamamasa Koyamaen and Amoda Tea recipes make the cream without eggs, from mascarpone, cream and sugar
Whichever you choose, check the rules of the health authority where your shop is before you open.
Chilling temperature and shelf life
The refrigeration guide is below 4°C in Singapore and 5°C or below in the US Food Code, and the Food Code sets a maximum of 7 days for refrigerated food made in a shop. The tea companies’ official recipes do not give a number of days.
Refrigeration temperature
SFA recommends refrigerating food containing eggs below 4°C, and the Food Code holds cold food at 5°C (41°F) or below. Japan’s Food Safety Commission tells households to keep eggs in the refrigerator at 10°C or below.
The FDA’s egg safety page says cooked eggs and egg dishes should not be left out of the refrigerator for more than 2 hours, or more than 1 hour when it is above 32°C (90°F). If you display it in a showcase, use a refrigerated one. Pasteurisation and equipment cleaning rules for cold dairy desserts are covered in Matcha Ice Cream.
Number of days
The Food Code says that refrigerated food made in a shop and kept for more than 24 hours must be marked with the date by which it is eaten, sold or discarded, for a maximum of 7 days at 5°C or below, counting the day it was made as day 1. When it is combined with ingredients that already carry a date, it keeps the date of the earliest-prepared or first-opened ingredient. This is an upper limit, not a statement that tiramisu keeps for 7 days.
We did not find official information from a manufacturer giving the number of days opened mascarpone keeps. Meiji, a Japanese dairy maker, advises eating dairy products as soon as possible after opening, regardless of the best-before date. Set a short shelf life in your shop, based on the labels of the dairy products you use and your local health authority’s rules, and record it.
Allergen labelling
Matcha tiramisu usually contains egg, milk and wheat. Mascarpone and cream contain milk, and biscuits and sponge contain wheat and egg. Even with egg-free cream, the biscuits may contain egg.
Labelling rules for packaged food
Each country sets which allergens must be declared on packaged food.
| Country | Rule | Egg, milk and wheat |
|---|---|---|
| Singapore | Food Regulations (list on SFA’s page) | Cereals containing gluten (such as wheat), eggs and egg products, milk and milk products (including lactose), and others |
| Thailand | Ministry of Public Health Notification No. 450 (2024, repealing No. 367 and others) | Cereals containing gluten, eggs and egg products, milk and dairy products (including lactose), and others |
| US | Major food allergens | 9, including milk, eggs, wheat and sesame |
| Japan | Specified ingredients | 9, including egg, milk, wheat and cashew nuts |
Singapore’s labelling rules for prepacked food were amended in 2025, and the changes took effect on 30 January 2026. SFA’s briefing material says allergens on the list in these rules must still be declared after the amendment. We checked the Thai notification in the unofficial English translation published by Thailand’s Food and Drug Administration.
Serving in a shop
If you sell it packed in cups to take away, check with your local authority whether it falls under the labelling rules for packaged food. When serving it in the shop, writing on the menu or showcase card that it contains egg, milk and wheat lets customers check before they order (our suggestion).
Matching grade and cost per serving
For matcha tiramisu, the drinking grades suited to dusting and cream are a good guide, and the matcha cost per serving is the soaking liquid plus the topping. Each serving uses little matcha, so moving up a grade makes only a small difference per serving (our approach).
Which grade
For matcha used in food processing, Yamamasa Koyamaen recommends drinking grades for uses that bring out the matcha aroma, such as dusting (“振りかける”, furikakeru) and cream. Matcha tiramisu is not baked, so the aroma and colour of the matcha in the soaking liquid and topping come through as they are. Grade names and what they mean are covered in Matcha Grades, and choosing matcha for each baking use in Matcha for Baking.
Working out the matcha cost per serving
Matcha cost per serving = buying price per 1kg ÷ 1,000 × (matcha in the soaking liquid per serving + matcha on top per serving). Using the soaking liquid amounts in the official recipes, the per-serving figures are as follows (our calculation).
| Recipe | Matcha in soaking liquid per serving | Matcha cost formula |
|---|---|---|
| Nakamura Tokichi Honten (5g for 4) | 1.25g | Buying price per 1kg ÷ 1,000 × (1.25 + topping in g) |
| Yamamasa Koyamaen (10g for 8 servings) | 1.25g | Buying price per 1kg ÷ 1,000 × (1.25 + topping in g) |
| Purematcha (10g for 6 to 8 servings) | About 1.25 to 1.7g | Buying price per 1kg ÷ 1,000 × (1.7 + topping in g) |
None of the recipes gives the topping in grams, so weigh the amount you dust on each serving in your shop, record it and put it into the formula. Include matcha that falls outside the strainer and any second dusting in the actual amount used.
Include ingredients other than matcha
Besides matcha, divide the cost of mascarpone, cream, biscuits, eggs, sugar and containers by the number of servings and add it. Include servings that go unsold within your set shelf life and are thrown away. How matcha prices are set is covered in Matcha Prices. Recipes and costs for other menus that use the same matcha are compared in Matcha Ice Cream and Matcha Lemonade, Tonic and Soda.
Sources
- Encyclopaedia Britannica, “tiramisu” https://www.britannica.com/topic/tiramisu
- Nakamura Tokichi Honten, “抹茶ティラミス” (Matcha tiramisu, in Japanese) https://tokichi.jp/blogs/life-with-cha/recipe-matcha-tiramisu
- Tiger Corporation, “【山政小山園】抹茶ティラミス” (Yamamasa Koyamaen matcha tiramisu, in Japanese) https://www.tiger-corporation.com/en/jpn/feature/recipe/matcha-tiramisu/
- Purematcha, “Matcha Tiramisu Recipe by Holly Belle Wood” https://purematcha.com.au/en-us/blogs/matcha-recipes/matcha-tiramisu-recipe-by-holly-belle-wood
- Amoda Tea, “Matcha Tiramisu” https://amodatea.com/blogs/amoda-tea-blog/matcha-tiramisu
- Genuine Tea, “Matcha Tiramisu” https://genuinetea.ca/blogs/news/matcha-tiramisu-recipe
- Yamamasa Koyamaen, “加工用抹茶・他パウダー（業務用・製菓用）” (Matcha and other powders for processing, in Japanese) https://www.yamamasa-koyamaen.co.jp/product/for-processing.html
- Yamamasa Koyamaen, “抹茶の取扱い” (Handling matcha, in Japanese) https://www.yamamasa-koyamaen.co.jp/matcha/basic/handling.html
- Singapore Food Agency, “Are Raw Eggs Safe to Eat?” https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/raw-eggs
- Singapore Food Agency, “Salmonella and Eggs” https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/salmonella-and-eggs
- Singapore Food Regulations https://sso.agc.gov.sg/SL/SFA1973-RG1
- Singapore Food Agency, “Food Allergy & Intolerance” https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/food-allergy-intolerance
- Singapore Food Agency, “Amendments to Labelling Requirements for Prepacked Food” https://www.sfa.gov.sg/docs/default-source/food-manufacturing-and-storage/labelling-amendments-to-the-food-regulations.pdf
- Thailand Department of Health, “กรมอนามัย แนะ เลี่ยงกินไข่ดิบ” (Department of Health advises avoiding raw eggs, in Thai) https://anamai.moph.go.th/th/news-anamai/39804
- Thailand Ministry of Public Health, Notification No. 450 (2024), unofficial English translation by the Thai Food and Drug Administration https://food.fda.moph.go.th/media.php?id=657392349080592384&name=P450_EN.pdf
- US Food and Drug Administration, “FDA Food Code 2022” https://www.fda.gov/media/164194/download
- US Food and Drug Administration, “What You Need to Know About Egg Safety” https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
- US Food and Drug Administration, “Food Allergies” https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies
- Food Safety Commission of Japan, “キッズボックス” July 2022 (Kids box, in Japanese) https://www.fsc.go.jp/kids-box/index.data/202207_kidsbox.pdf
- Ministry of Health, Labour and Welfare, notice on raw consumption of eggs (1998, in Japanese) https://www.mhlw.go.jp/web/t_doc?dataId=00ta5686&dataType=1&pageNo=1
- MAFF, “サルモネラ” (Salmonella, in Japanese) https://www.maff.go.jp/j/syouan/seisaku/foodpoisoning/f_encyclopedia/salmonella.html
- Consumer Affairs Agency, “食物アレルギー表示に関する情報” handbook, April 2026 (Food allergy labelling, in Japanese) https://www.caa.go.jp/policies/policy/food_labeling/food_sanitation/allergy/assets/food_labeling_cms204_260401_02.pdf
- Meiji, “乳製品の賞味期限と保存のめやす” (Best-before dates and storage of dairy products, in Japanese) https://www.meiji.co.jp/meiji-shokuiku/know/keep/
