Vegan Matcha Tiramisu Dessert
Tiramisu! Actually one of the most requested recipes by all of you, at least when I was asking around a bit on Instagram and Co. And while I already shared a more traditional vegan Tiramisu recipe on the (german!) Pandoo blog (*ad!), today I’ll back you guys up with this Matcha Green Tea Variation over here on my blog!
And to spice things up even more, I assembled it in some cute little glass jars instead of making a huge pan of tiramisu. This way you can have small portions of it any day you want without the need for a bigger occasion! … However, now that I think about it you shouldn’t need an ‘occasion’ for a big pan of tiramisu at all…
and now here comes the recipe for this:
Vegan Matcha Tiramisu Dessert
Ingredients (for 3 dessert glasses)*:
for the biscuit layer:
100g ground almonds or hazelnuts
100g flour*
1/2 baking soda
1/2 tsp baking powder
a pinch of salt
60g sugar
120g plant milk
25g soy yogurt
vanilla
1/2 tsp apple cider vinegar
for the cashew cream layer:
100g cashews
75g thick soy yogurt / plant based greek yogurt alternative*
30g liquid sweetener of choice
vanilla
a pinch of salt
100g vegan whipping cream*
1/2 cream stiffener
additionally:
1/2 cups of brewed and cooled matcha
some more matcha powder for decoration
Instructions:
Place cashews in some water into the fridge over night to soak.
The next day preheat your oven to 180°C and prepare the biscuit. For that combine dry ingredients first, then add the plant milk, soy yogurt and apple cider vinegar and mix until just combined. (Try to not overmix the dough or it might loose some of its fluffiness!)
Transfer the dough to a baking tray or baking dish lined with parchment paper and spread out thinly. Then bake for about 25mins until a wooden prick inserted in the centre comes out clean.
Let the biscuit cool down completely after baking it and prepare the cream layer.
Drain and place the soaked cashews in a blender and add the soy yogurt, sweetener, vanilla and salt. Then blend until you get a smooth and creamy texture.
Whip up your vegan whipping cream and add cream stiffener and optionally a little bit of sweetener.
Then fold in the cashew cream and place the mix into the fridge until you’re ready to assemble. Also cook up your matcha and let it cool down as well.
When the biscuit has cooled down, cut out round shapes or chop into smaller bits, so that it’ll fit your dessert glasses.
Now dunk the the biscuit pieces into the cooled matcha and add layers of them to your glasses while adding layers of the cashew cream in between.
End with a cream layer and sprinkle some more matcha powder on top for decoration. Then place the tiramisu glasses into the fridge for at least 3 hours or overnight so that they can set.
Layers upon layers.
*Notes:
You don’t have to assemble this tiramisu separately in those dessert glass jars of course. If you double the amount of ingredients you can easily fill up a middle-sized baking tray as well. (However, if you choose to do so give note nr. 3 & 4 a quick read through!)
For the dough to be light and fluffy I’d suggest you use very fine and light flour for this recipe. Cake or pastry flour, as well as all-purpose or while spelt flour should work.
If you want to make this recipe in a bigger pan and cut the tiramisu into pieces, it’s especially important that the cream is thick and stable enough to hold its shape. Therefore I suggest you use the thickest plant based yogurt or greek yogurt alternative you can find! (Here in Germany I feel like the Alpro Skyr Style Yogurt is the best one to use!)
Same goes for the vegan whipping cream. The cream should stiffen up really well to act as a stabilizing ingredient for the cream layer! (I use the brands Soyatoo, Schlagfix or Rama here!) If you can’t find a good one though, you could try to use a thick and whipped coconut cream instead.
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi