Description
This Vegan Matcha Tiramisu is a delightful plant-based twist on the classic Italian dessert. Featuring layers of tender vegan ladyfingers soaked in a fragrant matcha mixture and enveloped in a creamy, luscious vegan mascarpone-style filling made from cream cheese, Greek-style yogurt, and coconut cream. Lightly sweetened and infused with ceremonial grade matcha and vanilla, this tiramisu is a refreshing, dairy-free treat perfect for gatherings or a special indulgence.
Ingredients
Scale
Vegan Ladyfingers
- 26 vegan ladyfingers (prepared ahead)
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 (ceremonial grade)
- 2 teaspoons vanilla extract
Matcha Soak
- 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
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, allowing them to cool properly.
- Make Mascarpone Cream: In a large mixing bowl, whisk the chilled vegan cream cheese with an electric mixer until smooth. Add the vegan Greek-style yogurt and coconut cream, mixing until fully combined and creamy.
- Incorporate Matcha and Sugar: In a separate bowl, sift or whisk together powdered sugar and 1 ½ teaspoons matcha to break up any lumps. Add this matcha-sugar mixture and 2 teaspoons vanilla extract to the cream cheese blend and whisk until evenly mixed.
- Prepare Matcha Soak: In a bowl, whisk 1 ½ teaspoons matcha powder with 60 ml hot water (approx. 80ºC/176ºF) using a traditional matcha whisk or an electric frother until smooth. If needed, sift matcha prior to whisking to avoid clumps.
- Add Sweeteners to Soak: Whisk in 2 tablespoons granulated sugar and ½ teaspoon vanilla extract into the matcha mixture. Then incorporate 120 ml non-dairy milk, mixing thoroughly to create a smooth soaking liquid.
- Assemble First Layer: Spread 4 tablespoons of the mascarpone cream evenly in the bottom of your serving dish. Quickly dip half of the vegan ladyfingers into the matcha soak and arrange them in a single layer over the cream.
- Add Cream Layer: Spread half of the remaining mascarpone cream evenly over the ladyfingers using an offset spatula.
- Second Layer: Repeat the dipping and layering process with the remaining ladyfingers and mascarpone cream, smoothing out the top layer.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours or preferably overnight to allow it to set properly and develop flavors.
- Finish and Serve: Just before serving, dust the top generously with the remaining 1 tablespoon of matcha powder for a vibrant finish.
Notes
- Use ceremonial grade matcha for the best flavor and vibrant color.
- Chilling the cream components thoroughly helps achieve the right texture for the mascarpone cream.
- Adjust soaking time of ladyfingers to avoid sogginess; quick dips are recommended.
- The tiramisu tastes best after chilling overnight, allowing flavors to meld perfectly.
- This recipe is entirely vegan and dairy-free, suitable for those avoiding animal products.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Vegan Tiramisu, Matcha Dessert, Dairy-free dessert, Plant-based tiramisu, Vegan sweets, Matcha recipes
