Publised on 14/08/2023 by Richard. Last Updated on 19/09/2023 by Richard.
A deliciously smooth vegan matcha tiramisu, made with vegan sponge fingers, homemade creamy filling and sake spiked matcha tea.
So, first I brought you my classic vegan tiramisu, and now I bring you my vegan matcha tiramisu. If you follow me on Instagram, you'll know my matcha hyperfixation has been blossoming for quite some time! But this recipe really is the pinnacle. The matcha flavour is perfectly earthy with a perfectly balanced bitterness and sweetness. The texture of the sponge fingers is PERFECT and that tiny kick of sake - I'm telling you - it's life changing.
This vegan matcha tiramisu is one of those recipes that I've just been SO pumped to share with you! I know that matcha is a sort of like it or hate it flavours, but I genuinely think this is the dessert to make a convert of most people!
Jump to:
🧈 Vegan Matcha Tiramisu Ingredients
This vegan matcha tiramisu recipe is closely related to my classic tiramisu recipe. I'd say they're sisters, not twins! but there are some obvious and crucial differences, so be sure to read below before you get started.
It's also worth bearing in mind that you'll need twelve sponge fingers for this recipe. Vegan sponge fingers (or savoiardi) are difficult to come across - but don't worry! I've made a FLAWLESS recipe for you, so you can whip up a batch at home! Do this first before you start the vegan matcha tiramisu recipe.
Here's everything you'll need to make this recipe. PS. Full recipe is at the bottom of this page - scroll there for quantities and method.
- Matcha powder (ideally ceremonial grade)
- Caster sugar (aka superfine sugar in the USA)
- Sake (aka Japanese rice wine. choose a sweet variety if you can or substitute for white rum.)
- Vegan savoiardi sponge fingers (use one batch of my recipe or use store bought)
- Vegan butter (melted)
- Firm silken tofu (room temperature)
- Soy yoghurt (plain, unflavoured and unsweetened at room temperature)
- Caster sugar
- Vanilla extract
📝A Note About Matcha
So even though I LOVE matcha, I'm definitely not an expert by any means. However, let me tell you three rules I like to stick to when making matcha to ensure you get the most out of it!
- Use ceremonial grade matcha (if you can). I've tried this recipe with cheap stuff, middle range stuff AND ceremonial grade matcha and the difference in flavour is staggering. Cheaper matcha has that muddy almost fishy flavour, but ceremonial grade is smooth and fresh with a gentle bitterness. If you can, get the good stuff!
- Don't use boiling water! Matcha should be made with hot water, so try to keep it below 85ºc.
- If you don't have a proper matcha bowl and whisk (like I don't) just use an electric milk frother! I use the one off my ancient nespresso coffee machine and it works wonderfully! Alternatively just use a small bowl and a small whisk!
🥣 Vegan Matcha Tiramisu Method
You can find the full recipe for my vegan matcha tiramisu at the bottom of this page. But here's a wee breakdown for you! Hopefully the visuals help you nail this recipe FIRST TIME ROUND!
1. Make the creamy filling! The key here is to make sure your ingredients are all at room temp before you do anything! Oh and your vegan butter needs to be melted! Otherwise the mixture will split. It's also essential to use "block-style" vegan butter and not soft margarine (I use "baking block" in the UK but Naturli or Miyokos vegan butters also work great!). Otherwise the mixture won't set properly in the fridge.
2. Soak the vegan sponge fingers in matcha! I also like to add a splash of sake to this recipe to give the vegan matcha tiramisu a little kick. Traditional tiramisu uses marsala wine or rum for this kick, so it's consistent with the classic type of recipe too! Depending on how well baked your sponge fingers are, you'll want to let the matcha soak in for a good few minutes on each side, but make sure the sponge fingers aren't falling apart.
3. Layer the vegan matcha tiramisu! I recommend doing a third of the cream filling followed by half of your soaked sponge fingers, followed by another identical layer, followed by the last of the cream. Make sure you don't pack TOO many ladyfingers into the container, otherwise you won't leave enough room for the cream (which is a very important element.
4. Finally, refrigerate the vegan matcha tiramisu for at least 6 hours, or ideally overnight. The texture will change (and improve) dramatically, so don't skip this step! Then right before serving, dust the top of the dessert with more matcha!
🔀 Substitutions and Swaps!
Here are my suggestions, if you'd like to make any swapsies to my vegan matcha tiramisu.
The flour. When making your vegan sponge fingers, feel free to use gluten free flour instead. Just use a decent 1:1 swap like Bob's Red Mill.
The vegan butter. This can be replaced with coconut oil, if necessary, but be sure to use a deodorised brand, otherwise the flavour of coconut will be overwhelming. Also be aware that heating coconut oil too much makes it taste BAD! So when melting it, be sure to only heat it gently.
The Matcha. Obviously if you're looking for a classic tiramisu, with coffee instead of matcha, you can find my original recipe here!
🔪 Equipment
Here's everything you'll need to make a gorgeous vegan matcha tiramisu.
- 1 wide bowl
- 1 deep 21x15cm dish
- 1 High Speed Blender
- sieve for dusting or tea strainer
🤷♀️ Vegan Matcha Tiramisu FAQs
A: Matcha tiramisu is a twist on classic tiramisu but using matcha in place of coffee and in place of the cocoa usually dusted on top.
A: Most sugars in the UK (and many in the US) are vegan. Some, however, are not. When buying sugar, google the brand and product to check their vegan credentials.
A: No, tiramisu is not traditionally vegan - but this version of the recipe is! Traditional tiramisu uses mascarpone, egg and butter, but this recipe is completely vegan with no lack of flavour.
Vegan Matcha Tiramisu
Equipment
- 1 wide bowl
- 1 deep 21x15cm dish
- 1 High Speed Blender
- sieve for dusting or tea strainer
Ingredients
For the Sponge Layer
- 150 ml hot water (ideally 80ºc (176f))
- 1.5 teaspoon matcha powder (ideally ceremonial grade)
- 5 tablespoon caster sugar (aka superfine sugar in the USA)
- 4 tablespoon sake (aka Japanese rice wine. choose a sweet variety if you can or substitute for white rum.)
- 12 vegan savoiardi sponge fingers (use one batch of my recipe or use store bought)
For the Cream Layer
- 170 g vegan butter (melted)
- 350 g firm silken tofu (room temperature)
- 120 g soy yoghurt (plain, unflavoured and unsweetened at room temperature)
- 120 g caster sugar
- 1 teaspoon vanilla extract
For Serving
- 2 teaspoon matcha powder (ideally ceremonial grade)
Instructions
To Make the Sponge Layer
- In a matcha bowl, use a bamboo chasen or matcha whisk to combine the hot water and the matcha powder until smooth and foamy. Alternatively, use an electric milk frother or small whisk to combine the hot water and matcha powder.150 ml hot water, 1.5 teaspoon matcha powder
- Transfer the prepared matcha tea to a wide bowl and whisk in the caster sugar and sake until no granules of sugar remain.5 tablespoon caster sugar, 4 tablespoon sake
- One by one, dunk each savoiardi sponge finger in the matcha mixture and leave to soak for 1-2 minutes. Flip and dip again, before placing on a baking sheet or separate plate.12 vegan savoiardi sponge fingers
To Make the Cream Layer
- Place all the cream layer ingredients in the cup of a high-speed blender and blend until smooth. If the mixture appears to have split or doesn't quite look smooth, put the lid on the blender cup and sit it in a bowl of just-boiled water for 5-10 minutes before blending again.170 g vegan butter, 350 g firm silken tofu, 120 g soy yoghurt, 120 g caster sugar, 1 teaspoon vanilla extract
- Pour one third of the cream mixture into a deep 21x15cm dish. Top with six of the soaked savoiardi sponge fingers. Follow with another third of the cream mixture, followed by another layer of six soaked savoiardi sponge fingers. Top with the remaining third of the cream mixture and give the dish a gentle jiggle to even out the final cream layer and fill the cracks between the sponge fingers.
- Cover with a lid or cling film (making sure it's not touching the cream surface) and place in the fridge for at least 6 hours or ideally overnight.
- Right before serving, dust with the remaining matcha then slice and enjoy.2 teaspoon matcha powder
LeeFongYin Macy
I àm so much enjoy I can learn more and know more.hello, thank you.