Description
This Vegan Matcha Tiramisu is a refreshing plant-based twist on the classic Italian dessert, featuring layers of vegan ladyfingers soaked in a vibrant matcha mixture, and a creamy mascarpone-style filling made with vegan cream cheese, coconut cream, and vegan yogurt. Perfectly chilled and dusted with ceremonial-grade matcha, this dessert is an elegant, dairy-free treat for any occasion.
Ingredients
Scale
Vegan Ladyfingers
- 26 vegan ladyfingers (prepared ahead of time)
Mascarpone Cream
- 600 g vegan cream cheese, chilled
- 120 g vegan Greek-style yogurt, chilled
- 240 g coconut cream, chilled
- 120 g powdered sugar
- 1½ teaspoons matcha powder (ceremonial grade)
- 2 teaspoons vanilla extract
Matcha Soak
- 1½ teaspoons matcha powder (ceremonial grade)
- 60 ml hot water (about 80°C/176°F)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 120 ml non-dairy milk
For Garnish
- 1 tablespoon matcha powder (ceremonial grade)
Instructions
- Prep ahead: Prepare the vegan ladyfingers up to 3 days in advance or at least an hour before assembling the tiramisu to ensure they have completely cooled.
- Make the Mascarpone Cream: In a large mixing bowl, whisk the chilled vegan cream cheese with an electric mixer until smooth and creamy. Blend in the vegan Greek-style yogurt and chilled coconut cream to create a silky mixture.
- Add Matcha and Sugar: In a separate bowl, sift or whisk the powdered sugar together with 1½ teaspoons matcha powder to remove lumps, then combine this mixture with the cream cheese blend along with 2 teaspoons vanilla extract. Mix until fully incorporated.
- Prepare the Matcha Soak: Using a matcha whisk or electric frother, whisk 1½ teaspoons matcha powder into 60 ml hot water (ideally 80°C/176°F) until smooth. If a matcha whisk is unavailable, sift matcha before mixing. Next, whisk in granulated sugar and vanilla extract until dissolved, then add 120 ml non-dairy milk and combine thoroughly.
- Assemble the Tiramisu: Spread 4 tablespoons of the mascarpone cream evenly on the bottom of your serving dish. Quickly dip half of the vegan ladyfingers individually into the matcha soak—do not soak too long to prevent sogginess—and arrange them in a single layer over the cream.
- Add Cream Layers and Ladyfingers: Spread half of the remaining mascarpone cream over the ladyfingers evenly using an offset spatula. Repeat the dipping and layering process with the remaining ladyfingers and top with the remaining mascarpone cream, smoothing the surface carefully.
- Chill and Set: Cover the tiramisu and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set firmly.
- Garnish before Serving: Just before serving, dust the top of the tiramisu generously with the remaining 1 tablespoon of matcha powder for a fresh, vibrant finish.
Notes
- Use ceremonial grade matcha powder for the best flavor and vibrant color.
- Ensure all dairy-free ingredients like cream cheese, yogurt, and coconut cream are well chilled for optimal creaminess.
- Don’t soak the ladyfingers too long in the matcha mixture to avoid sogginess.
- You can prepare the vegan ladyfingers ahead of time and store them in an airtight container to save time on assembly day.
- For an extra rich texture, use full-fat coconut cream.
