Strawberry matcha tiramisu replaces the coffee soak of a classic tiramisu with a honey matcha syrup, and the plain cream filling with mascarpone folded into whipped egg yolks. Instead of the traditional cocoa dusting, jammy cooked strawberries layer through the middle and a final dusting of matcha powder finishes the top. Eight hours of chilling, nine hours total from start to table, and the result holds for up to three days in the fridge.

Three components build in parallel while the first two cool: jammy strawberries cooked down with sugar and lemon, a honey matcha syrup, and a mascarpone filling made from whipped egg yolks folded with mascarpone and cream. Each component is straightforward on its own; the assembly is what brings them together into a layered dessert with distinct flavor in every section.

The jammy strawberries

One pound of fresh or frozen strawberries, hulled and quartered, cooked with three tablespoons of sugar and a tablespoon of lemon juice in a saucepan over medium heat for fifteen to twenty minutes, stirring occasionally, until the strawberries are soft and the mixture has thickened to a loose jam consistency. Remove from heat and stir in a tablespoon of elderflower liqueur if using; the floral note complements the strawberry and matcha without dominating. Transfer to a shallow dish and cool to room temperature, about twenty minutes.

The cooked-down strawberries are the element that distinguishes this from a tiramisu with fresh fruit. Raw strawberries in a layered dessert release their liquid during chilling and make the layers wet and unstable. Cooked strawberries have their liquid concentrated into a thick, jammy consistency that holds through the overnight chill without soaking into the ladyfingers or the mascarpone.

The matcha syrup

A third cup each of water and honey, with one and a half tablespoons of unsweetened matcha powder, brought to a simmer over medium heat and stirred until the honey dissolves. Transfer to a shallow dish and cool to room temperature before using. The honey provides the sweetness and body that espresso provides in a classic tiramisu soak; the matcha adds its grassy, slightly bitter flavor that runs through every ladyfinger.

The syrup must be cool before dipping the ladyfingers. Hot or warm syrup will dissolve the ladyfingers rather than soaking them. The dip time is five seconds per side; longer and the ladyfinger becomes too saturated to hold its shape in the pan.

The mascarpone filling

Beat four egg yolks with half a cup of sugar on high speed for about four minutes until pale yellow and tripled in volume. This is the step that creates the structure of the filling; the air beaten into the yolks and the sugar gives the mascarpone mixture its lightness. In a separate bowl, beat a cup of chilled heavy cream to soft peaks, then add the eight-ounce container of mascarpone and a teaspoon of vanilla and beat until soft and billowy. Fold the mascarpone mixture into the whipped egg yolks until combined. Refrigerate until assembly.

The egg yolks in this recipe are not cooked. This is a raw egg yolk filling in the traditional tiramisu style. If you prefer to avoid raw eggs, substitute a cooked zabaglione base or use a pasteurized egg product.

Assembly

Dip twelve ladyfingers one at a time into the cooled matcha syrup, five seconds per side, and arrange in a single layer in an eight-inch square pan. Spread half the jammy strawberries over the ladyfingers in an even layer. Spread half the mascarpone filling over the strawberries. Repeat with the remaining twelve ladyfingers, strawberries, and filling. Cover loosely with plastic wrap and refrigerate for at least eight hours.

The eight-hour chill is what sets the filling from a spreadable mousse into something that holds clean squares when cut. Before the chill the dessert is assembled but not yet a tiramisu in texture; after eight hours the layers are firm, the ladyfingers have softened into a cake-like consistency, and the whole thing cuts and lifts cleanly. Dust with additional matcha powder through a fine-mesh sieve just before serving. Serves 6. Nutrition per serving: 621 calories, 70g carbohydrates, 11g protein, 35g fat.

Make-ahead notes

This tiramisu holds in the refrigerator for up to three days from assembly. The flavor actually improves on day two as the matcha and strawberry flavors deepen into the mascarpone. Do not cook and refrigerate the strawberries or the matcha syrup before assembling — both thicken significantly when cold and won't spread properly over the ladyfingers. Cool both components to room temperature and assemble while they're still fluid.