SAKAO Matcha Tiramisu (vegan)

A Japanese and vegan version of the classic tiramisu!

In this recipe, we replace coffee with a lightly sweetened matcha syrup, in which homemade ladyfingers are soaked. The whole is accompanied by a light and creamy vanilla coconut cream.

A gourmet dessert where the delicate bitterness of matcha perfectly balances the sweetness of the coconut cream.

Ingredients

For topping

• SAKAO organic matcha, to taste

Ladyfingers

• 1 cup vegan margarine (if firm, let it soften at room temperature for about 1 hour beforehand)

• ½ cup sugar

• 1 tsp vanilla paste or extract

• 2 tbsp plant-based milk

• 2 cups (240 g) all-purpose flour

• 2 tsp baking powder

• A pinch of salt

Vanilla coconut cream

• 3 cups cold coconut cream, refrigerated for at least 12 hours (about 2 to 3 cans depending on the brand)

• ¾ cup powdered sugar

• 2 tsp vanilla paste or extract

Matcha syrup

• 2 tbsp SAKAO organic matcha

• 1 cup hot water

• ¼ cup maple syrup

• 1 tsp vanilla paste or extract

Preparation

1. Prepare the ladyfingers

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.

Using a stand mixer or hand mixer, cream the margarine with the sugar and vanilla. Add the plant-based milk and mix until smooth and creamy.

Stir in the flour, baking powder, and salt, then mix until the dough is smooth.

Lightly flour your work surface and shape the dough into logs about 1 inch (2.5 cm) wide. Flatten the dough to about 1 cm thick, then cut into biscuits about 10 cm long.

Place the biscuits on the baking sheet, leaving some space between each. You should get about 18 to 19 biscuits.

Bake for 10 to 15 minutes, until lightly golden. Let cool completely.

Once the biscuits are cooled, choose a container to assemble the tiramisu. A dish of about 9 × 12 inches (23 × 30 cm) works well. Depending on the size chosen, you can make two or three layers.

2. Prepare the coconut cream

Place the metal bowl you will be using in the freezer for a few minutes so it is very cold.

Pour the cold coconut cream into the bowl, then add the powdered sugar and vanilla.

Beat on high speed for 3 to 5 minutes, until the cream is light and airy. Refrigerate.

3. Prepare the matcha syrup

Heat the water.

Place the matcha in a deep bowl. Add a small amount of hot water and whisk until a smooth, lump-free paste is formed.

Gradually add the rest of the water, then stir in the maple syrup and vanilla. Mix well.

The syrup should remain warm enough for the biscuits to soak well.

4. Assemble the tiramisu

Prepare a small sieve with some matcha and set aside.

Dip 3 to 4 biscuits at a time in the matcha syrup for about 20 seconds.

Arrange a first layer of biscuits in the bottom of the dish, then cover with a generous layer of vanilla coconut cream. Lightly sprinkle with matcha.

Repeat the same steps to form subsequent layers.

Cover the dish with plastic wrap and refrigerate for a few hours before serving to allow the flavors and textures to develop properly.

When serving, sprinkle a final thin layer of matcha on top.

Zero-waste tip 🍵

If you have any matcha syrup left over, do not throw it away! Strain it, add a little plant-based milk and a few ice cubes, and you'll have a delicious iced matcha latte to enjoy with your tiramisu.

Enjoy your meal!