This matcha tiramisu recipe puts a wonderful Japanese twist on the classic Italian dessert. It combines the smooth, earthy flavor of matcha with layers of soft sheet cake and the luscious creaminess of a cashew-based mascarpone.
I fell in love with green tea a long time ago and I can’t go past the simple elegance it brings to this dessert. It’s so easy and fun to put together and never fails to impress!
Why you’ll love this recipe
- Distinctive flavor & texture. The subtle complexity of the sweetened matcha flavor combined with velvety mascarpone and soft layered cake is simply one you (and your friends) will never forget.
- Advanced preparation. Matcha tiramisu can be made in advance and stored in the refrigerator, ready for any upcoming occasions.
- Naturally vegan. With the inclusion of a cashew mascarpone, there is no need for eggs or dairy in this recipe.
Ingredients needed
The vanilla sheet cake:
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- Soy milk. Provides a creamy, dairy-free base for the sheet cake’s wet ingredients.
- Apple cider vinegar. Acts as a leavening agent and provides moisture to the cake once mixed with the soy milk.
- Vegan butter. Contributes to the smoothness and richness of the sheet cake.
- Pastry flour. Adds structure and a delicate crumb to the dessert, creating a light and fluffy texture.
- Matcha powder. The star ingredient, infusing the tiramisu with its distinctive earthy, slightly bitter, and vibrant green tea flavor.
- Baking powder & baking soda. These work in conjunction to ensure optimal leavening, contributing to the overall fluffiness of the cake layer.
- Sugar, vanilla extract & salt. To taste.
For the soaking syrup:
- Hot water, matcha powder & sugar. Forms a soaking syrup to infuse the sheet cakelayers.
- Whisky or rum (alcohol optional). If you’re looking to give a traditional tiramisu kick, a little whisky or rum is all you need.
For the cashew mascarpone base:
- Raw cashews. Serve as the creamy, non-dairy base, creating a smooth and velvety texture for the mascarpone.
- Agave nectar. Adds sweetness to balance the nutty richness of cashews.
- Melted coconut oil. Enhances the richness of the mascarpone, contributing to its luxurious consistency.
- Vanilla bean pod. Infuses a subtle and aromatic vanilla flavor.
- Soy milk. Serves as a liquid component to achieve the desired consistency.
- Salt. To taste.
Mix-ins for the vanilla cream layer:
- Soy milk & coconut oil.
Mix-ins for the matcha cream layer:
- Matcha powder & hot water.
How to make matcha tiramisu
Step 1 – Preparation. Preheat oven to 175 degrees Celsius (347 degrees Fahrenheit ) and grease a 8×6 inch cookie sheet with baking paper.
Step 2 – Prepare the sheet cake ingredients. Whisk the soy milk and apple cider vinegar in a bowl and set aside for 5 minutes to curdle. Sieve the pastry flour, baking powder, baking soda and matcha powder into a bowl while this is curdling. Set aside. In a large mixing bowl, whip the vegan butter, sugar and salt till light and fluffy, for about a minute. Then fold in the vanilla extract.
Step 3 – Combine the wet and dry ingredients. Alternate whisking in the soy milk mixture and dry ingredients into the large mixing bowl with the whisked butter, starting with a third of the wet ingredients and ending with the last third of the dry mixture. Spread the batter out onto the prepared cookie sheet and bake for 20 minutes, or until cooked through.
Step 4 – Prepare the soaking syrup. Mix matcha powder, hot water and sugar together till the sugar has dissolved. Mix in the optional whisky. Set aside.
Step 5 – Prepare the cashew mascarpone fillings. In a high speed blender, combine cashews, agave, coconut oil, salt, seeds of the vanilla bean pod and soy milk. Blend thoroughly until smooth and silky.
Divide this mixture in half. To make the vanilla cream, take the first half of the mascarpone mixture and thoroughly whisk in extra 1/4 cup soy milk and 1 tablespoon coconut oil. Set aside. For the matcha cream, blend the second half of mascarpone cream with a cooled matcha/hot water mixture.
Step 6 – Assemble. Cut a piece of sheet cake to fit the bottom of a tiramisu dish, or individual ramekin or glass. Dip this in the soaking syrup for just a second or two and place into the bottom of your vessel. Top with an even layer of vanilla cream and dust with matcha powder. At this point, freeze for 10 minutes. Once out of the freezer, top with a layer of matcha cream. Freeze for another 10 minutes. Repeat this process once more – soaked cake, vanilla cream and matcha cream – freezing cream layers for 10 minutes before continuing.
Once complete, dust the tops of you tiramisu with matcha powder and leave in the fridge for at least 4-6 hours to firm up before serving!
Tips to make the best recipe
- Use high quality matcha powder. Invest in high-quality matcha powder for an authentic and robust flavor. Look for vibrant green color and ceremonial-grade matcha, as it will significantly impact the taste and visual appeal of your tiramisu. Culinary grade matcha will also work.
- Manage the consistency of the mascarpone. Ensure your cashew mascarpone has a smooth and creamy consistency. Although not required, you can soak the cashews before blending to achieve a more silky texture, and adjust the ratio of ingredients if needed to achieve the desired richness.\
- Top with sesame brittle. I added a little black and white sesame nougatine to garnish my individual tiramisu glasses for a little extra crunch and color!
Storage instructions
To store: Cover and seal you tiramisu glasses or dish and keep in the fridge. Consume within 3-4 days for optimal freshness.
More dessert recipes to try
Frequently asked questions
Yes, you can use various plant-based milks like almond, soy, oat, or coconut milk. Choose one that complements the flavors of matcha.
Raw cashews are commonly used for their neutral flavor and creamy texture when blended. While roasted cashews can alter the taste, you can experiment based on personal preference.
I recommended preparing this dessert a day in advance to allow the flavors to meld and the dessert to set.
Matcha Tiramisu
Ingredients
Matcha Vanilla Sheet Cake:
- 1/2 cup soy milk
- 1 teaspoon apple cider vinegar
- 4 tablespoons vegan butter
- 1/8 teaspoon salt
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 2/3 cup pastry flour
- 1 teaspoon matcha powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Matcha Soaking Syrup
- 3/4 cup hot water
- 2 teaspoons matcha powder
- 3 tablespoons sugar
- 1 tablespoon whisky optional
Vegan Mascarpone Filling:
- 1 3/4 cup raw cashews no need to soak
- 1/3 cup agave nectar
- 1/3 cup melted coconut oil
- 1/4 teaspoon salt
- 1 vanilla bean pod seeded
- 3/4 cup soy milk
For Vanilla Cream:
- 1/4 cup soy milk
- 1 tablespoon melted coconut oil
For Matcha Cream:
- 1 tablespoon matcha powder
- 1/3 cup hot water mixed with matcha and left to cool
Instructions
- Preheat oven to 175 degrees Celsius. Grease and line a 8×6 inch cookie sheet with baking paper. Set aside.
- Whisk soy milk and apple cider vinegar in a bowl set aside for 5 minutes to curdle. Sieve the pastry flour, baking powder, baking soda and matcha powder into a bowl. Set aside.
- In another bowl, whisk vegan butter, sugar and salt till light and fluffy, about a minute. Whisk in the vanilla extract. Then, alternate whisking in the soy milk mixture and dry ingredients, starting with 1/3 of the soy milk and ending with the last third of the dry mixture.
- Spread mixture out onto prepared cookie sheet and bake for 20 minutes, or until cooked through. It's okay if you over bake it slightly, it doesn't make a difference.
- Meanwhile, prepare soaking syrup. Mix matcha powder, hot water and sugar together till the sugar has dissolved. Set aside.
- To prepare the vegan mascarpone filling, in a high speed blender, combine cashews, agave, coconut oil, salt, vanilla seeds and soy milk. Blend thoroughly until smooth and silky.
- Divide mixture into half. To make the vanilla cream, use first half of mixture and thoroughly whisk in extra 1/4 cup of soy milk and 1 tablespoon coconut oil. Set aside.
- For the matcha cream, blend second half of mascarpone mixture with your cooled matcha/hot water mixture.
- To assemble, have ready a tiramisu dish or individual ramekins/glasses. Cut a piece of sheet cake to fit the bottom of your ramekin or glass. Dip this in soaking syrup for just a second or two and place into the bottom of your vessel.
- Top with a layer of vanilla cream and dust with matcha powder. At this point, freeze for 10 minutes.
- Once out of the freezer, top with a layer of matcha cream. Freeze for another 10 minutes.
- Repeat process once more – soaked cake, vanilla cream and matcha cream – freezing cream layers for 10 minutes before continuing.
- Once complete, dust the tops of you tiramisu with matcha powder and leave in the fridge for at least 4-6 hours to firm up before eating.
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