Ingredients
Scale
Vegan Ladyfingers Layer:
- 26 vegan ladyfingers
Mascarpone Matcha Cream:
- 600g (21 oz) vegan cream cheese, chilled
- 120g (½ cup) vegan Greek-style yogurt, chilled
- 240g (1 cup) coconut cream, chilled
- 120g (1 cup) powdered sugar
- 1 ½ teaspoons ceremonial grade matcha
- 2 teaspoons vanilla extract
Matcha Soak:
- 1 ½ teaspoons ceremonial grade matcha
- 60ml (¼ cup) hot water
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 120ml (½ cup) non-dairy milk
Topping:
- 1 tablespoon ceremonial grade matcha powder, for dusting
Instructions
- Prepare the mascarpone cream.
In a large mixing bowl, add vegan cream cheese, coconut cream, and vegan Greek-style yogurt, all straight from the fridge. Using your mixer, beat them together until the mixture is smooth and creamy—about 2 minutes. - Add sugar, matcha, and vanilla.
Sift 1 ½ teaspoons of ceremonial-grade matcha into a bowl with the powdered sugar. Add this mix and the vanilla extract to your cream mixture. Whip everything together until all the matcha is combined and the cream turns pale green and fluffy. Taste and adjust sugar as needed. - Make the matcha soak.
In a medium bowl, dissolve 1 ½ teaspoons matcha in 60ml hot water using a small whisk. Stir in granulated sugar and vanilla, then add the non-dairy milk. Whisk until the mixture is smooth and bright green. Let it cool down to room temperature. - Dip the ladyfingers.
Working quickly, dip each vegan ladyfinger into the matcha soak for just 1–2 seconds (don’t leave them in, or they might get soggy). Arrange half the soaked ladyfingers in a single layer in the bottom of your baking dish. - Layer the mascarpone matcha cream.
Spread half the matcha mascarpone cream evenly over the ladyfingers. Use a spatula to smooth it out. - Repeat and finish layering.
Dip the next batch of ladyfingers, layer them over the first cream layer, and top with the remaining matcha mascarpone cream. Smooth the surface with a spatula. - Chill.
Cover the dish with wrap and let the tiramisu chill in the fridge for at least 4 hours. If you’ve got the time, overnight is best—the flavors blend and the layers set up beautifully. - Dust and serve.
Right before serving, sift the remaining matcha powder over the top using a fine mesh strainer. Slice and enjoy!
Notes
- Make sure to chill your cream cheese, coconut cream, and yogurt before whipping; cold ingredients blend up firmer.
- Sift the matcha powder for the cream and topping to avoid lumps and get a smooth, even green color.
- Dip ladyfingers quickly—over-soaked cookies can turn mushy.
- Let the tiramisu rest overnight for maximum flavor and a set, scoopable texture.
- Use a very sharp knife to slice for cleaner servings.
- If serving guests, dust with matcha just before bringing to the table for a bright green finish.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Fusion (Italian–Japanese)
Nutrition
- Serving Size: 1 slice (about 1/8 of recipe)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg