A Matcha Yogurt Tiramisu for the Flavour a 23 September Report Says Is Beating Pumpkin Spice
Matcha led latte searches in 29 US states this year against pumpkin spice's three, according to a 23 September report on Google Trends data. This no-bake dessert folds matcha into the viral yogurt tiramisu format instead of coffee.
Sunday, September 27, 2026/3 min read
Pumpkin spice is not losing outright, but it is losing ground, and the data behind that claim keeps getting more specific. A 1 September report on Google Trends data found pumpkin spice latte searches leading in just three US states over the last week of August, down from 32 states in 2025 and 48 in 2024, while matcha led in 29. Three weeks later, a 23 September piece citing the same MenuData figures reported matcha drink orders up 6.5 per cent even as pumpkin spice orders fell 6.9 per cent, attributing the shift partly to the pumpkin spice latte's two decades of novelty finally wearing thin next to a drink with year-round availability.
Why tiramisu is the format to put it in
Separately from the matcha-versus-pumpkin story, yogurt tiramisu has spent 2026 becoming one of the year's most shared desserts, a no-bake mashup of coffee-soaked biscuits layered with sweetened yogurt instead of the traditional mascarpone, chilled until it sets into clean, sliceable layers. Matcha's slightly bitter, grassy edge does the same job espresso does in the original, cutting through the yogurt's sweetness, so swapping one for the other is less a reinvention than a like-for-like substitution that happens to ride two live trends into a single dessert.
Ingredients, for a 20cm square dish, serves eight
- 500g full-fat Greek yogurt (2 cups)
- 250g mascarpone, at room temperature (1 cup)
- 75g icing sugar, sifted (2/3 cup)
- 1 teaspoon vanilla extract
- 2 tablespoons culinary-grade matcha powder, plus extra for dusting
- 350ml whole milk, warm but not hot (1 1/2 cups)
- 2 tablespoons honey or maple syrup, for the milk
- 24 sponge fingers (ladyfingers)
- Cocoa powder or extra matcha, for the top
Method
Whisk the Greek yogurt, mascarpone, icing sugar and vanilla together in a large bowl until smooth and no lumps of mascarpone remain; a stand mixer on low speed makes this faster, but a whisk and a bit of elbow grease works just as well. Set the bowl aside.
Sift the matcha powder into a shallow dish and whisk in the warm milk and honey until fully dissolved with no clumps, then leave it to cool to room temperature; dipping the sponge fingers into hot liquid will make them collapse.
Working one at a time, dip each sponge finger into the cooled matcha milk for no more than two or three seconds per side, long enough to soak in but not so long that it turns to mush, and arrange a single layer across the base of the dish, trimming pieces to fit the corners. Spread half the yogurt mixture evenly over the first layer, then repeat with a second layer of dipped sponge fingers and the remaining yogurt mixture, smoothing the top.
Cover and refrigerate for at least four hours, ideally overnight, to let the layers set and the flavours meld. Just before serving, dust generously with sifted matcha powder or cocoa powder, cutting into squares with a sharp knife wiped clean between cuts for neat edges.
Two swaps
Swap the sponge fingers for digestive biscuits or graham crackers if that is what is available; dip them slightly longer, as they absorb liquid more slowly. For a lighter version, use quark or a thick plant-based yogurt instead of mascarpone, though the set will be softer and best served in bowls rather than cut into clean squares.
Storage
Keeps covered in the fridge for up to three days; the flavour and texture actually improve on day two as the sponge fully absorbs the matcha milk. It does not freeze well, as the yogurt separates on thawing.
Published in The Outspoken Digest
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