Layers of matcha soaked sponge, velvety azuki red bean paste with luscious French whipped cream. This Azuki Matcha Tiramisu is delicate and so nicely smooth, with a true blend of innovation and tradition. Expect each bite to be generously packed with a harmony of textures and flavours!

By the way, why Azuki Red Bean and Matcha you might ask? These two cornerstone flavours in Japan are found together in many yummy desserts including dorayaki, taiyaki and mochi. Both flavours add an amazing depth to cream-based desserts like the tiramisu, and they all blend so nicely together.

Before I share on some tips in making this Azuki Matcha Tiramisu, I would also like to share how this is perfect for serving at parties especially given how elegant the layers look. Of course, no judgement and I completely understand if you would like to save every last bite for yourself!

Now, here are some things to note in mastering the perfect Azuki Matcha Tiramisu, particularly the ingredients:

  • Whipped Cream
    Aim for a whipped cream that is slightly airy with a light sweetness. My preference is to use French cream for its high quality (including fat content) and it’s silky, luscious mouthfeel. Additionally, I really like that it can whip up within 5 minutes even in the hot and humid climate of Southeast Asia!
  • Matcha
    I used matcha suitable for everyday drinking. You can change this up depending on your preference and budget, be it through the variety of matcha (or perhaps even houjicha), and also the grade of matcha (e.g. ceremonial).
  • Azuki Red Bean Paste
    I’ve never made this at home because I found the entire process of boiling the red beans, draining and mashing to be rather tedious. Instead, I use store bought here.

Apart from the tips above, make sure to get a hand mixer on standby if you would liek to save some elbow grease. Else, this Azuki Matcha Tiramisu is easy to execute and will surely be the love of any parties.

Without further ado, the recipe!

Azuki Matcha Tiramisu Recipe
by Javier Tan May-31-2025

Think matcha soaked sponge, smooth and sweet Azuki red bean with luscious French cream – this Azuki Matcha Tiramisu is absolutely delightful!

Ingredients

  • 1 Cup or 240g Mascarpone (removed from fridge for 10 mins)
  • Approx 1 Tsp or 5ml of Vanilla Essence / Extract
  • 1 and 1/2 Cups or 360ml of Whipping Cream (I used French)
  • At least 3/4 Cup or 200ml of Brewed Matcha
  • 16 Tiramisu Fingers (or to taste)
  • Matcha powder (for dusting, to taste)
  • Azuki red bean paste (to taste)

Instructions

  1. Firstly, beat the mascarpone for a couple of minutes before mixing in the vanilla.
  2. Then, pour in the whipping cream and whisk until stiff peaks (it should take just at most 5 mins with an electric whisk, 8 – 10 mins handheld whisk!). Set aside.
  3. Dip the tiramisu fingers into the brewed matcha and form a base layer. Then, top with whipped cream, azuki red bean paste and a dusting of matcha.
  4. Repeat the same thing for each layer (tiramisu soakaed in coffee, followed by cream, red bean paste and matcha dusting). I did the final finish of red bean paste and matcha dusting only when I am ready to serve.
  5. Refrigerate until ready to serve.
  6. Once ready, top with dollops of azuki red bean paste and matcha dusting as desired.
  7. Serve and enjoy!

Details

  • Prep time: 1 hour 30 mins
  • Cook time: 10 mins
  • Total time: 1 hour 40 mins
  • Yield: 1 Amazing Batch of Azuki Red Bean Tiramisu

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to 2 weeks, and stable at room temperature if taken out for 4 hours.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan