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matcha tiramisu recipe.

Matcha Tiramisu

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. 
5 from 3 votes
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 586 kcal

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 8x6 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.

Notes

TO STORE: Cover and seal you tiramisu glasses or dish and keep in the fridge. Consume within 3-4 days for optimal freshness.

Nutrition

Calories: 586kcalCarbohydrates: 51gProtein: 13gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.04gSodium: 324mgPotassium: 385mgFiber: 3gSugar: 30gVitamin A: 815IUVitamin C: 7mgCalcium: 123mgIron: 4mg
Keyword matcha tiramisu
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