The Best Matcha Tiramisu Recipe You’ll Ever Make!

June 20, 2020

I’m super excited to write this post! After repeated requests on the blog and, especially, on my Instagram account – I’m stepping into the niche of vegan food recipes! Yay 🥳

And what’s better than writing a recipe for my favorite dessert in the world – TIRAMISU.

If you’re vegan and have traveled to Japan you probably know the vegan restaurant chain Ain Soph. They’re just exceptional! There are a few locations in Tokyo and one in Kyoto, with all the vegan food you could crave. Hamburgers, pancakes, pasta, and many delicious desserts. One of their delicious desserts is the tiramisu in a jar. What can I say? It’s just a jarred paradise.

I personally wanted to make my jarred tiramisu with a Japanese twist – Matcha!

You probably already know the Japanese tea powder which I thoroughly covered in this post. As I mentioned there too, Japan specializes in a variety of Matcha desserts and they’re super addictive! So get ready to get addicted to this Matcha tiramisu too.

By the way – if you really don’t like Matcha – you can always switch it for cocoa powder, so everyone can get involved!

Here it is:

Prep time: 10 minutes

Total time: 10 minutes

Serving: 2 medium jars/cups

Course: Dessert

Does it keep?: 3 days (when using a tofu with no preservatives)

Ingredients

350g silken tofu
½ cup agave/maple syrup
1tsp vanilla extract
1 shot of chilled espresso/coffee
200g Lotus Biscoff biscuits (or any kind of speculoos biscuit, but I recommend these ones)
1tbsp Matcha or cocoa powder

Instructions

Add the tofu, agave, and vanilla extract to a food processor and process until a smooth cream is formed.
In a separate bowl break the Lotus biscuits into large pieces. Don’t grind them into a crumb or they will lose their crunchiness.
Pour the chilled coffee shot over the Biscoff and mix it together. Make sure the coffee is completely cold, otherwise it will become mushy.
In a cup or jar add a layer of the Biscoff and coffee mixture, then a layer of cream, then another layer of Biscoff, and then cream on top to finish.
With a small sieve decorate the top with Matcha or cocoa powder.
Store in the fridge for two hours before eating. I do recommend adding a little more Matcha or cocoa powder before serving – it makes it look fresh 😊