Description
This Vegan Matcha Tiramisu is a delightful plant-based twist on the classic Italian dessert, featuring layers of vegan ladyfingers soaked in a fragrant matcha mixture and a creamy mascarpone-style filling made from vegan cream cheese, coconut cream, and vegan yogurt. Perfectly chilled for at least 4 hours, this dessert offers a smooth, rich texture combined with the unique earthy flavor of ceremonial grade matcha, making it an elegant and refreshing treat for any occasion.
Ingredients
Scale
Vegan Ladyfingers
- 26 vegan ladyfingers
Mascarpone Cream
- 600 g vegan cream cheese, chilled
- 120 g vegan Greek-style yogurt, chilled
- 240 g coconut cream, chilled
- 120 g powdered sugar
- 1 ½ teaspoons matcha powder (ceremonial grade)
- 2 teaspoons vanilla extract
Matcha Soak
- 1 ½ teaspoons matcha powder (ceremonial grade)
- 60 ml hot water (ideally 80°C / 176°F)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 120 ml non-dairy milk (such as almond or soy milk)
Topping
- 1 tablespoon matcha powder (ceremonial grade), for dusting
Instructions
- Prep Ahead: Prepare the vegan ladyfingers up to 3 days in advance or at least 1 hour before assembling the tiramisu to ensure they have enough time to cool properly.
- Make Mascarpone Cream: In a large mixing bowl, whisk the vegan cream cheese with an electric mixer until smooth and creamy. Add the vegan Greek-style yogurt and chilled coconut cream, blending until fully incorporated. In a separate bowl, whisk together powdered sugar and matcha powder to break up any lumps, then mix this into the cream cheese mixture along with the vanilla extract until well combined.
- Prepare Matcha Soak: Combine the matcha powder and hot water (around 80°C/176°F) using a matcha whisk or electric frother until smooth and frothy. If no matcha whisk is available, sift the powder through a fine mesh sieve before whisking. Stir in the granulated sugar and vanilla extract, followed by the non-dairy milk, mixing until integrated.
- Assemble Tiramisu – First Layer: Spread about 4 tablespoons of the mascarpone cream evenly at the bottom of your serving dish.
- Dunk Ladyfingers: Quickly dip half of the vegan ladyfingers into the prepared matcha soak, ensuring they are moistened but not soggy. Arrange these soaked ladyfingers in a single layer over the mascarpone cream in the dish.
- Add Second Cream Layer: Spread half of the remaining mascarpone cream evenly over the ladyfinger layer using an offset spatula.
- Second Ladyfinger Layer: Dip the remaining ladyfingers into the matcha soak similarly and place them in a single layer atop the cream layer.
- Final Cream Layer: Spread the last of the mascarpone cream evenly over the second ladyfinger layer, smoothing the top with an offset spatula.
- Chill and Set: Refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow it to chill and set completely. The longer chilling time will enhance the firmness and flavor melding.
- Finish and Serve: Just before serving, dust the top generously with the remaining matcha powder to add a vibrant green finish and an extra burst of matcha flavor.
Notes
- Use ceremonial grade matcha for the best flavor and vibrant color.
- Ensure all dairy-free creams and yogurts are well chilled before mixing for optimal texture.
- Do not over-soak the ladyfingers to prevent sogginess; a quick dip is sufficient.
- The dessert can be prepared up to 3 days in advance, making it convenient for gatherings.
- For a smoother matcha soak, use an electric frother if a traditional matcha whisk is unavailable.
