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Clarice Lam's green matcha tea coconut pineapple cake
Ain’t nothin’ mean about this matcha green tea pineapple-coconut cake!
Courtesy of Clarice Lam

Tee Up Dessert Time With a Matcha Tea Tiramisu!

Bright, sunny, layered, delicious

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

June 26, 2024 1:40 pm

In this no-bake recipe, tiramisu lives up to its Italian name of “pick-me-up”…it’s packed with matcha green tea, as well as lush, delicious peaches and lovely coconut cream. A tropical-tasting treat that’ll bring the dazzle to your dinner party. It comes courtesy of pastry chef and cookbook author Clarice Lam, who’s appeared on TV shows like Beat Bobby Flay, and whose work has appeared in The New York Times, Food & Wine and beyond. “My Matcha Coconut Peach Tiramisu is lighter than air, thanks to a delicate coconut whip that pairs perfectly with refreshingly sweet and juicy fresh peaches, and earthy matcha-soaked ladyfingers,” says Clarice. “This is an excellent, easy, no-bake dessert that can be made in advance and packed for a splendid summer picnic.Do enjoy.

Matcha Coconut Peach Tiramisu

Servings: 1 tiramisu

Copy Ingredients

  • ¾ cup water, very hot
  • 1 ½ Tbsp. matcha powder, plus 1 Tbsp. for dusting, ceremonial grade if possible
  • 3 cups heavy cream
  • 10 oz. coconut cream, solid part only
  • ½ cup powdered sugar
  • ¼ tsp. kosher salt
  • 2-3 fresh peaches, skins peeled, pitted, ¼-inch diced
  • 1 pack (24 pieces) ladyfingers

Copy Directions

    1. 1. Make the soaking liquid by whisking together the very hot water and 1 ½ Tbsp. matcha powder. Set aside.

    2. 2. Make the coconut whip. In the bowl of a stand mixer, add the heavy cream, coconut cream, powdered sugar and salt. Whisk to stiff peaks.

    3. 3. To assemble, add enough coconut whip to the bottom of your pan and spread it out to ½-inch layer. Quickly dip each ladyfinger on both sides into the matcha soaking liquid to saturate. Arrange them next to each other to form a single layer on top of the coconut whip.

    4. 4. Add a little less than half the remaining coconut whip and spread into an even layer on top of the ladyfingers. Sprinkle the diced fresh peaches on top, then add another layer of ladyfingers as in step 3.

    5. 5. Spread a thin layer of the remaining whip over the ladyfingers just to form an even layer and place the rest in a piping bag fitted with a decorative tip. Pipe the rest of the whip to cover the tiramisu and dust the top with 1 Tbsp. matcha powder through a fine mesh sieve. The decorative piping is optional, feel free to just spread the rest of the whip over the top if desired. 

    6. 6. Refrigerate at least 6 hours, preferably overnight. Then serve!

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