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Vegan Matcha Tiramisu Recipe

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4.1 from 10 reviews

This Vegan Matcha Tiramisu offers a delightful twist on the classic Italian dessert by combining creamy vegan mascarpone layers with the vibrant, earthy flavors of ceremonial grade matcha. Made without dairy or eggs, this refreshing and elegant treat is perfect for those following a plant-based lifestyle or anyone seeking a unique dessert experience. The recipe involves preparing vegan ladyfingers ahead of time, assembling with a luscious mascarpone cream, and soaking in a matcha-infused syrup, resulting in a beautifully layered, chilled tiramisu that is both light and indulgent.

Ingredients

Prep Ahead (1-3 days in advance)

  • 26 vegan ladyfingers *

Mascarpone Cream

  • 600 g (21 oz) vegan cream cheese, chilled
  • 120 g (½ cup) vegan Greek-style yogurt, chilled
  • 240 g (1 cup) coconut cream, chilled
  • 120 g (1 cup) powdered sugar
  • 1 ½ teaspoons matcha ceremonial grade
  • 2 teaspoons vanilla extract

Matcha Soak

  • 1 ½ teaspoons matcha ceremonial grade
  • 60 ml (¼ cup) hot water (ideally 80°C/176°F)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 120 ml (½ cup) non-dairy milk

Topping (to serve)

  • 1 tablespoon matcha powder ceremonial grade

Instructions

  1. Prepare Vegan Ladyfingers: Prepare the vegan ladyfingers up to three days ahead or at least one hour before assembling the tiramisu to allow them to cool completely.
  2. 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, whisking to combine fully. Separately, sift the powdered sugar and whisk together with matcha powder to remove lumps, then mix into the creamy cheese blend along with the vanilla extract until smooth.
  3. Prepare Matcha Soak: Using a matcha whisk or electric frother, whisk matcha powder with hot water heated to about 80°C (176°F) until smooth. If a matcha whisk isn’t available, sift the matcha before mixing with a regular whisk to avoid lumps. Whisk in the granulated sugar, vanilla extract, and non-dairy milk until fully combined.
  4. Assemble Layers: Spread 4 tablespoons of the mascarpone cream evenly over the bottom of your serving dish. Quickly dip half the vegan ladyfingers into the matcha soak, then arrange them in a single layer atop the cream. Add half of the remaining mascarpone cream above the ladyfingers, smoothing with an offset spatula. Repeat with another soaked ladyfinger layer and the remaining cream, then smooth the top.
  5. Chill to Set: Refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld and the dessert to set properly. The longer it chills, the more firm and flavorful it becomes.
  6. Serve: Just before serving, dust the top evenly with the remaining tablespoon of ceremonial grade matcha powder for a vibrant finish.

Notes

  • Note 1: Vegan ladyfingers can be homemade or store-bought, ensure they are fully cooled before use.
  • Note 2: Keep your vegan cream cheese and yogurt well chilled to achieve the best texture in your mascarpone cream.
  • Note 3: Use full-fat coconut cream that has been refrigerated overnight so the thick cream separates; avoid using coconut milk diluted with water.
  • Note 4: Use ceremonial grade matcha powder for a smooth, vibrant flavor; culinary grade can be used but flavor and color will differ.
  • Note 5: Use unsweetened non-dairy milk such as almond, soy, or oat milk for the soak to maintain balance of sweetness.
  • For best results, use an offset spatula to smooth layers evenly during assembly.
  • Chilling overnight enhances the dessert’s texture and flavor melding.

Find it online: https://flavorspath.com/vegan-matcha-tiramisu-recipe/