Description
A delightful vegan twist on the classic Italian tiramisu, this Vegan Matcha Tiramisu layers creamy vegan mascarpone with ceremonial grade matcha-soaked vegan ladyfingers. It offers a rich and refreshing dessert made entirely from plant-based ingredients, perfect for those seeking a dairy-free and egg-free indulgence.
Ingredients
Scale
Vegan Ladyfingers
- 26 vegan ladyfingers (see note 1)
Mascarpone Cream
- 600 g vegan cream cheese (chilled, see note 2)
- 120 g vegan Greek-style yogurt (chilled, see note 2)
- 240 g coconut cream (chilled, see note 3)
- 120 g powdered sugar
- 1 ½ teaspoons matcha powder (ceremonial grade, see note 4)
- 2 teaspoons vanilla extract
Matcha Soak
- 1 ½ teaspoons matcha powder (ceremonial grade)
- 60 ml hot water (around 80°C/176°F)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 120 ml non-dairy milk (see note 5)
Garnish
- 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 allow them to cool completely.
- Make Mascarpone Cream: In a large mixing bowl, whisk the chilled vegan cream cheese with an electric mixer until smooth and creamy. Add the vegan Greek-style yogurt and chilled coconut cream and mix until fully combined and smooth.
- Incorporate Flavor: In a separate small bowl, whisk together the powdered sugar and 1 ½ teaspoons of matcha powder to break up any lumps. Gently fold this matcha-sugar mixture and the vanilla extract into the cream cheese mixture until evenly blended.
- Prepare Matcha Soak: Using a matcha whisk or electric frother, blend 1 ½ teaspoons of matcha powder with 60 ml of hot water (around 80°C/176°F) until smooth. If a matcha whisk is unavailable, sift the matcha through a fine mesh sieve before whisking. Then whisk in the granulated sugar and vanilla extract until dissolved, followed by adding the non-dairy milk, stirring well to combine.
- Assemble the Tiramisu – First Layer: Spoon about 4 tablespoons of the mascarpone cream into the bottom of your serving dish and spread evenly.
- Layer the Ladyfingers: Quickly dip half of the vegan ladyfingers individually into the matcha soak, ensuring they absorb some liquid but do not become soggy. Arrange these soaked ladyfingers in a single layer over the mascarpone cream.
- Add Second Cream Layer: Spread half of the remaining mascarpone cream mixture evenly over the first layer of ladyfingers using an offset spatula for smoothness.
- Repeat Layers: Dip the remaining vegan ladyfingers in the matcha soak as before and arrange them in a single layer over the cream. Then, spread the second half of the mascarpone cream on top, smoothing the surface with the spatula.
- Chill to Set: Cover and refrigerate the assembled tiramisu for at least 4 hours or preferably overnight to allow it to set firmly and the flavors to meld.
- Serve: Just before serving, dust the top generously with the remaining 1 tablespoon of ceremonial grade matcha powder for a vibrant finish and added flavor.
Notes
- Note 1: Vegan ladyfingers can be store-bought or homemade; ensure they are completely cooled before use to prevent sogginess.
- Note 2: Use high-quality, chilled vegan cream cheese and Greek-style yogurt to achieve the best creamy texture and flavor.
- Note 3: Chilled coconut cream provides richness and stability to the cream mixture; refrigerate a can of full-fat coconut milk overnight and scoop the solidified cream.
- Note 4: Use ceremonial grade matcha for the best flavor and vibrant green color.
- Note 5: Choose your preferred non-dairy milk such as almond, soy, or oat milk to suit your taste and dietary needs.
