Name: Vegan Matcha Tiramisu Recipe
Prep time: 45 min
Total time: 4 h 45 min
Cuisine: Italian
Ingredients: 26 vegan ladyfingers (prepared ahead); 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 (ceremonial grade); 2 teaspoons vanilla extract; 1 ½ teaspoons matcha (ceremonial grade); 60 ml hot water (ideally 80ºC/176ºF); 2 tablespoons granulated sugar; ½ teaspoon vanilla extract; 120 ml non-dairy milk; 1 tablespoon matcha powder (ceremonial grade) for dusting

Introduction

This Vegan Matcha Tiramisu is a delightful twist on the classic Italian dessert, featuring a creamy, plant-based mascarpone and the vibrant flavor of ceremonial-grade matcha. Light, refreshing, and beautifully layered, it’s perfect for special occasions or whenever you crave a sophisticated sweet treat.

The dessert is a round slice of tiramisu on a white plate, showing three layers: the bottom layer has light green soaked ladyfinger biscuits, the middle layer is thick creamy pale yellow mascarpone with a soft texture, and the top layer is a dense coating of bright green matcha powder covering the entire surface. A spoon with a bite of the tiramisu rests in the foreground, emphasizing the creamy inside, while a small bowl with loose matcha powder is partially visible near the bottom right, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 vegan ladyfingers

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 ceremonial grade matcha (for mascarpone cream)

2 teaspoons vanilla extract

1 ½ teaspoons ceremonial grade matcha (for soak)

60 ml hot water (around 80°C/176°F)

2 tablespoons granulated sugar

½ teaspoon vanilla extract

120 ml non-dairy milk

1 tablespoon ceremonial grade matcha powder (for dusting)

Instructions

Step 1: Prepare the vegan ladyfingers up to 3 days in advance, or at least an hour before assembling, allowing them time to cool.

Step 2: In a large bowl, whisk the vegan cream cheese with an electric mixer until smooth. Add the vegan Greek-style yogurt and chilled coconut cream, and continue whisking until creamy.

Step 3: In a separate bowl, sift or whisk together the powdered sugar and 1 ½ teaspoons matcha to break up any lumps. Stir the matcha-sugar mixture and 2 teaspoons vanilla extract into the cream cheese mixture.

Step 4: For the matcha soak, whisk the 1 ½ teaspoons matcha powder into the hot water using a matcha whisk or electric frother until smooth. If you don’t have a matcha whisk, sift the powder through a fine-mesh sieve and whisk with a regular whisk.

Step 5: Whisk in the granulated sugar, ½ teaspoon vanilla extract, and non-dairy milk until fully combined.

Step 6: To assemble, spread 4 tablespoons of the mascarpone cream evenly on the bottom of your serving dish.

Step 7: Quickly dip half of the ladyfingers into the matcha soak and arrange them in a single layer on top of the cream.

Step 8: Spread half of the remaining mascarpone cream over the ladyfingers using an offset spatula.

Step 9: Repeat by dipping the remaining ladyfingers in the matcha soak and layering them over the cream, followed by the final half of the mascarpone cream. Smooth the top evenly.

Step 10: Refrigerate the tiramisu for at least 4 hours or overnight to allow it to chill and set properly.

Step 11: Just before serving, dust the top with the remaining 1 tablespoon of matcha powder for a beautiful finish.

Tips & Variations

Use ceremonial grade matcha for the best flavor and vibrant green color.

For a creamier texture, ensure all dairy-free ingredients are well chilled before mixing.

Experiment with different non-dairy milks like almond or oat for subtle flavor differences in the soak.

Gently dip the ladyfingers to avoid them soaking up too much liquid and becoming soggy.

FAQs

Can I make this tiramisu gluten-free?

Yes, simply substitute the vegan ladyfingers with gluten-free vegan ladyfinger cookies or another gluten-free biscuit of your choice.

What can I use if I don’t have coconut cream?

You can replace the coconut cream with full-fat canned coconut milk (chilled so the cream separates) or another thick, creamy plant-based alternative like cashew cream.