Strawberry Matcha Tiramisu

Strawberry and matcha might seem like an unlikely duo, but they’ve become a popular pairing in cafés and desserts alike, showing up in lattes, ice cream, soda floats, and layered bakery sweets. The sweet-tart brightness of strawberries plays beautifully off the grassy, gently bitter notes of matcha, creating a refreshing, complex combo for a fresh, bright, summery riff on classic desserts such as tiramisu.

My colleague Julia Levy, from our Birmingham, Alabama, test kitchen, saw the potential of this flavor pairing and developed a version that brings balance and structure to every layer in her strawberry matcha tiramisu. It layers compote-like strawberries, matcha syrup-soaked ladyfingers, and a silky mascarpone filling for a creamy, sweet, and earthy dessert. Visually striking and make-ahead friendly, it's simultaneously playful and elegant. 

A Jammy Strawberry Layer That Won't Weep

For the perfect jammy strawberries, Julia simmers them with sugar, which draws out their juices, concentrates their flavor, and thickens the mixture into something glossy, spoonable, and just loose enough to spread. The strawberry mixture holds its shape without weeping into the cream, creating a clean, distinct layer in the tiramisu. 

A splash of lemon juice perks up the strawberries, while an optional touch of St. Germain—a French elderflower liqueur—offers gentle floral notes that enhance the fruit's aroma and subtly echo the grassy flavors in matcha. It bridges the gap between the berry and tea, softening their contrast and pulling the flavors into balance.

A Syrup That Lets the Matcha Shine

Instead of the espresso soak used in classic tiramisu, this version uses a matcha syrup for dipping the ladyfingers into. Made with honey and matcha, the syrup brings gentle sweetness and floral, earthy complexity to the dessert—playing beautifully against the strawberries and creamy mascarpone filling.

Matcha comes in several grades, each with its own intensity, bitterness, and aroma. Depending on the variety, the tea can range from grassy and herbaceous to sweet, nutty, or even slightly savory, and in this context, it brings a grounding note that pulls everything into balance. While ceremonial-grade matcha is more delicate and best suited for drinking, culinary-grade matcha works well here: It's flavorful and robust enough to stand up to the richness of the mascarpone without overpowering the dessert. Just be sure to choose unsweetened matcha, as culinary matcha sold in the US is often sweetened, and combining sweetened matcha with honey would lead to a cloyingly sweet syrup.

Ensuring a Light, Lush Mascarpone Filling

No tiramisu is complete without its signature mascarpone layer. In the classic version, mascarpone is typically mixed into a zabaglione—a warm custard made by whisking egg yolks and sugar over gentle heat. But that method can be finicky: Overworking the mascarpone risks breaking its delicate emulsion, leading to a grainy or stiff filling.

This recipe avoids these risks by taking a gentler approach. The mascarpone is first whipped with softly whipped cream—just enough to combine—then folded into the egg yolks and sugar, which have been beaten until pale and voluminous. This technique keeps the filling light and airy while preserving its luxurious richness.

The result is silky and stable, with a mousse-like texture that slices cleanly and holds its shape after chilling. It's rich but not heavy, and soft and billowy—just as it should be.

Bringing It All Together

Assembling this tiramisu is straightforward. Each ladyfinger is gently soaked in matcha syrup just long enough to absorb flavor without falling apart, then layered with the strawberries and creamy mascarpone. After assembly, the whole dessert is chilled for at least eight hours. The resting time allows the filling to fully set.

A light dusting of matcha powder across the top just before serving adds visual drama and a final hit of aromatic bitterness. The result is cool and creamy, with layered textures and balanced flavors. It's a fresh, earthy take on tiramisu that proves that matcha and strawberry are a true love match.