Vegan Matcha Tiramisu

with a sweet matcha base dripping with Lyre's Amaretti

Vegan Matcha Tiramisu layered in a glass
Goal muscle_building
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 294
Protein 15 g
Fat 17 g
CARBOHYDRATES 19 g
Ingredients …

4 Persons

You will need

1.
For the matcha biscuit:
175 ml soy milk
1 tsp apple cider vinegar
90 g spelt flour
80 g stevia
1 tsp baking powder
0.5 tsp baking soda
1 tsp matcha powder
3 tbsp coconut oil

2.
For the vegan mascarpone cream:
150 g silken tofu
250 g soy quark
0.5 vanilla bean, seeds scraped out

3.
For the matcha cream:
1 tbsp matcha powder
20 ml hot water
You'll also need: matcha powder for dusting
Lyre's Amaretti to dip your base

Vegan Matcha Tiramisu

with a sweet matcha base dripping with Lyre's Amaretti

By: Anne-Sophie Hoffman
If you’ve had one tiramisu, you’ve had them all. Wrong! Our light, fluffy, super creamy dessert will have you spinning in circles. And we could take or leave the alcohol – but not the nutty amaretto flavor. Our matcha tiramisu makes it all possible. We soak our vanilla matcha cookies with Lyre’s non-alcoholic Amaretti. Its almond aroma and sharpness bring the flavors of our matcha tiramisu to the next level. Refined with matcha, our interpretation of the classic Italian dessert is totally vegan and heavenly sweet, without any added refined sugar.

Preparation

  • Preheat the oven to 175° C. Line a 15x20cm baking tray with parchment paper and set aside for later.
  • Ingredients:
    175 ml soy milk, 1 tsp apple cider vinegar
    First, make the biscuit dough. Put the soy milk and apple cider vinegar into a bowl, mix well, and let stand for 5 minutes.
  • Ingredients:
    90 g spelt flour, 80 g stevia, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp matcha powder, 3 tbsp Coconut oil, 1 tsp Vegan Protein Vanilla
    Put the flour, stevia, baking powder, baking soda, and matcha powder into a bowl. Add the Coconut Oil and the Vegan Protein. Mix well.
  • Stirring constantly, add the soy milk-vinegar mixture.
  • Put the batter into the baking tray. Bake for 20 minutes at 175° C.
  • Ingredients:
    150 g silken tofu, 250 g soy quark or soy yogurt, 2 tsp Flavour Kick Vanilla, 1 tbsp Vegan Protein Vanilla, 0.5  vanilla bean (seeds)
    Put all the ingredients for the vegan mascarpone cream in a high-powered food processor or blender. Mix until they reach a common consistency.
  • Divide the mascarpone cream evenly between two bowls.
  • Ingredients:
    1 tsp matcha powder, 20 ml water
    To make the matcha cream: Mix the matcha powder with hot water. Stir very well to remove any clumps. Set aside to cool.
  • Once the matcha liquid has cooled, mix it well with one bowl of the mascarpone cream.
  • Ingredients:
    Now assemble the matcha tiramisu. Prepare a glass to serve in. Use the rim of the glass or a round cookie cutter to cut circles out of the cake. Dip the cake in the amaretti liqueur. Make sure the cake is fully soaked with the amaretti.
  • Ingredients:
    matcha powder
    The cake circles are the base for your tiramisu. Then spread a layer of the vanilla cream on top. Dust with matcha powder.
  • Now spread a layer of matcha cream on top.
  • Repeat the process again (soaked cake, vanilla cream, matcha cream).
  • Dust the tiramisu with matcha powder. Set aside in the fridge for 4-6 hours to rest before serving.
  • Enjoy!
Our tip Vegan Matcha Tiramisu

You've got options other than matcha tiramisu!

You can use this vegan matcha tiramisu recipe as the basis for countless tiramisu variations. Switch the matcha powder out for cocoa powder and you've got a vegan version of the classic with less sugar. If you love coffee, don't miss soaking the base in Lyre's Coffee Originale. Its full-bodied flavor, with notes of espresso, spices, caramel, and roasted nuts, will make your tiramisu absolutely irresistible! If you don't have spelt flour, or want to use another flour, feel free to substitute for wheat or anything else.
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