Irresistible Tiramisu Matcha Latte

If you ask me, matcha lattes get even better when you borrow from Italian desserts.

This drink takes the classic tiramisu and turns it into a creamy, cold matcha latte that’s perfect for an afternoon pick-me-up. A fluffy mascarpone cream sits on top of earthy matcha mixed with cold milk and ice.

The topping is whipped with just a touch of sugar and vanilla, giving you that same rich feel as the dessert. A pinch of salt balances everything out, and the layered look makes it feel a bit fancy.

It’s a simple recipe that feels like a treat, great for when you want something different from your usual coffee shop order.

What Kind of Mascarpone Should I Use?

For this tiramisu matcha latte, any good quality mascarpone cheese will work perfectly. You’ll find mascarpone in the specialty cheese section of most grocery stores, usually near the cream cheese or in the Italian foods aisle. If your local store doesn’t carry it, you can substitute with cream cheese mixed with a bit of heavy cream, though the flavor won’t be quite as authentic. Make sure your mascarpone is fresh and smooth – it should be creamy white without any yellowing or separation, which can happen if it’s been sitting too long.

Options for Substitutions

This matcha latte is pretty forgiving when it comes to swaps, so here are some options:

• Mascarpone: If you can’t find mascarpone, cream cheese works well as a substitute. Just make sure it’s softened to room temperature so it blends smoothly. You could also try ricotta mixed with a bit of heavy cream for a lighter option.
• Matcha powder: Don’t substitute this one – matcha is what makes this drink special. The quality matters too, so try to use culinary-grade matcha at minimum for the best flavor and color.
• Heavy cream: You can use half-and-half if you want something lighter, though your foam won’t be quite as thick. Coconut cream works for a dairy-free version and whips up nicely too.
• Milk: Any milk works here – whole, 2%, oat, almond, or soy. Just keep in mind that non-dairy options might change the flavor slightly and some foam better than others.
• Sugar: Feel free to swap with honey, maple syrup, or your preferred sweetener. Start with less if using liquid sweeteners since they tend to taste sweeter than granulated sugar.

Watch Out for These Mistakes While Making

The biggest mistake when making a matcha latte is using water that’s too hot, which can make your matcha taste bitter and grassy – stick to water around 175°F or let boiling water cool for a minute before whisking.

Clumpy matcha is another common issue that happens when you skip sifting the powder, so always use a fine-mesh sieve to break up any lumps before adding your water.

When whipping the mascarpone cream topping, be careful not to overbeat it or you’ll end up with a grainy texture instead of smooth and fluffy – stop as soon as soft peaks form.

Finally, make sure to whisk your matcha vigorously in a zigzag motion for the full 20-30 seconds to create that signature foam, as a half-hearted stir won’t give you the creamy consistency you’re looking for.

What to Serve With Tiramisu Matcha Latte?

This creamy matcha latte is perfect alongside some light Italian cookies like biscotti or ladyfingers, which you can dip right into the drink for an extra treat. I love pairing it with a simple almond croissant or a slice of pound cake for a nice afternoon pick-me-up. If you’re serving this as a dessert drink, it goes really well after a light lunch like a caprese salad or some pasta primavera. You could also enjoy it with some fresh berries or a small piece of dark chocolate on the side to balance out the creamy sweetness.

Storage Instructions

Best Fresh: This tiramisu matcha latte is really best enjoyed right after you make it, while the layers are still pretty and the ice is cold. If you absolutely need to save some, you can keep it in the fridge in a sealed container for a few hours, but the ice will melt and the layers will mix together.

Prep Ahead: If you want to make things easier in the morning, whip up the mascarpone cream mixture the night before and store it in the fridge. Then all you have to do is prepare the matcha layer and assemble your latte when you’re ready to drink it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 7-9 g
• Fat: 20-24 g
• Carbohydrates: 22-28 g

Ingredients

For the cheese topping:

• 1/3 cup cream (I prefer Horizon Organic heavy cream for a stable whip)
• 1/3 cup mascarpone (softened to room temperature for a lump-free topping)
• 2 tbsp milk
• 1.5 tsp sugar
• Pinch of salt

For the matcha base:

• 1 1/2 tsp matcha (I always use Ippodo Tea culinary grade for vibrant color)
• 1/4 cup water
• 1 cup milk
• 1 cup ice
• 1/8 tsp vanilla

Step 1: Prepare the Mascarpone Cream Topping

• 1/3 cup heavy cream
• 1/3 cup mascarpone
• 2 tbsp milk
• 1.5 tsp sugar
• Pinch of salt
• 1/8 tsp vanilla

In a medium bowl, combine the softened mascarpone, heavy cream, 2 tablespoons milk, sugar, salt, and vanilla.

Whip with an electric mixer or by hand for 5-10 seconds until smooth and slightly thickened—you want a spreadable consistency, not stiff peaks.

I always use room temperature mascarpone here because it whips into a lump-free topping that’s silky and elegant on top of the latte.

Step 2: Create the Matcha Base

• 1 1/2 tsp matcha
• 1/4 cup water

Sift the matcha powder into a small bowl to remove any lumps.

Add the 1/4 cup water and whisk vigorously for 20-30 seconds until the matcha is fully dissolved and the mixture becomes foamy.

For the best flavor and color, I always use culinary-grade matcha like Ippodo—it dissolves more smoothly than ceremonial grade and gives a vibrant, rich flavor.

Step 3: Assemble and Serve the Latte

• 1 cup ice
• 1 cup milk
• matcha mixture from Step 2
• mascarpone cream topping from Step 1
• Additional matcha powder for dusting

Fill a tall glass with ice and pour in the 1 cup of milk.

Add the prepared matcha mixture from Step 2 and stir to combine evenly.

Top generously with the mascarpone cream from Step 1, then dust the surface with a light sprinkle of additional matcha powder for visual appeal.

Serve immediately with a spoon and straw so the drinker can enjoy the creamy topping with each sip.

Irresistible Tiramisu Matcha Latte

Delicious Irresistible Tiramisu Matcha Latte recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 1 glass

Calories 325 kcal

Ingredients

  

For the cheese topping::

• 1/3 cup cream (I prefer Horizon Organic heavy cream for a stable whip)
• 1/3 cup mascarpone (softened to room temperature for a lump-free topping)
• 2 tbsp milk
• 1.5 tsp sugar
• Pinch of salt

For the matcha base::

• 1 1/2 tsp matcha (I always use Ippodo Tea culinary grade for vibrant color)
• 1/4 cup water
• 1 cup milk
• 1 cup ice
• 1/8 tsp vanilla

Instructions

 

• In a medium bowl, combine the softened mascarpone, heavy cream, 2 tablespoons milk, sugar, salt, and vanilla. Whip with an electric mixer or by hand for 5-10 seconds until smooth and slightly thickened—you want a spreadable consistency, not stiff peaks. I always use room temperature mascarpone here because it whips into a lump-free topping that's silky and elegant on top of the latte.
• Sift the matcha powder into a small bowl to remove any lumps. Add the 1/4 cup water and whisk vigorously for 20-30 seconds until the matcha is fully dissolved and the mixture becomes foamy. For the best flavor and color, I always use culinary-grade matcha like Ippodo—it dissolves more smoothly than ceremonial grade and gives a vibrant, rich flavor.
• Fill a tall glass with ice and pour in the 1 cup of milk. Add the prepared matcha mixture from Step 2 and stir to combine evenly. Top generously with the mascarpone cream from Step 1, then dust the surface with a light sprinkle of additional matcha powder for visual appeal. Serve immediately with a spoon and straw so the drinker can enjoy the creamy topping with each sip.