Vegan Matcha Tiramisu
A deliciously smooth vegan matcha tiramisu, made with vegan sponge fingers, homemade creamy filling and sake spiked matcha tea.
Servings: 6 portions
Calories: 415kcal
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
Video
Nutrition
Calories: 415kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 219mg | Potassium: 142mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 1321IU | Calcium: 29mg | Iron: 2mg