Vegan Matcha Tiramisu

Name: Vegan Matcha Tiramisu
Total time: 40 min
Ingredients: soy milk; apple cider vinegar; spelt flour; stevia; baking powder; baking soda; matcha powder; coconut oil; Vegan Protein Vanilla; silken tofu; soy quark; Flavour Kick Vanilla; Vegan Protein Vanilla; vanilla bean, seeds scraped out; matcha powder; hot water

with a sweet matcha base dripping with Lyre's Amaretti

40 min

By Anne-Sophie Hoffman
October 12, 2021

Why trust us?

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.

Ingredients

4 Persons

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
1 tsp

Vegan Protein Vanilla

For the vegan mascarpone cream:

150 g

silken tofu
250 g

soy quark
2 TL

Flavour Kick Vanilla
1 EL

Vegan Protein Vanilla
0.5

vanilla bean, seeds scraped out

For the matcha cream:

1 tbsp

matcha powder
20 ml

hot water
You’ll also need:

matcha powder for dusting

Preparation

1

Preheat the oven to 175° C. Line a 15x20cm baking tray with parchment paper and set aside for later.
2

First, make the biscuit dough. Put the soy milk and apple cider vinegar into a bowl, mix well, and let stand for 5 minutes.
3

Put the flour, stevia, baking powder, baking soda, and matcha powder into a bowl. Add the Coconut Oil and the Vegan Protein. Mix well.
4

Stirring constantly, add the soy milk-vinegar mixture.
5

Put the batter into the baking tray. Bake for 20 minutes at 175° C.
6

Put all the ingredients for the vegan mascarpone cream in a high-powered food processor or blender. Mix until they reach a common consistency.
7

Divide the mascarpone cream evenly between two bowls.
8

To make the matcha cream: Mix the matcha powder with hot water. Stir very well to remove any clumps. Set aside to cool.
9

Once the matcha liquid has cooled, mix it well with one bowl of the mascarpone cream.
10

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.
11

The cake circles are the base for your tiramisu. Then spread a layer of the vanilla cream on top. Dust with matcha powder.
12

Now spread a layer of matcha cream on top.
13

Repeat the process again (soaked cake, vanilla cream, matcha cream).
14

Dust the tiramisu with matcha powder. Set aside in the fridge for 4-6 hours to rest before serving.
1

Enjoy!