Matcha tiramisu

Matcha tiramisu

Tags

Sweet

Cook

Ingredients

  • 2 tsp matcha powder
  • 2 tbsp boiling water
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • 5 tbsp unsweetened milk
  • ¼ cup neutral oil
  • ½ tsp vanilla extract
  • 7 tbsp vegan butter
  • ¾ cup firm silken tofu
  • ¾ cup coconut cream
  • ½ cup powdered sugar
  • 1 ½ tsp vanilla extract
  • 2 tsp matcha powder
  • 2 tsp sugar
  • ½ cup hot water

Steps

  1. Preheat the oven to 165°C and line a baking tray with parchment paper.
  2. In a small bowl add matcha powder and boiling water and whisk until the matcha is fully dissolved. Set aside.
  3. In a large bowl whisk the flour, sugar, baking powder and baking soda until combined. Add the milk, oil, vanilla and matcha. Whisk until smooth.
  4. Spread the batter in an even layer on the baking tray and bake for 10-12 minutes until the sides are lightly golden brown. Let it cool for 10-15 minutes.
  5. Use a cookie cutter to cut circles the same size as your serving dishes. Set aside.
  6. Melt the butter. Let it cool slightly so it's melted but not hot. In the blender add butter, tofu, coconut cream, sugar and vanilla. Blend until smooth.
  7. Add the matcha powder, sugar and boiling water in a small bowl. Whisk until the matcha is dissolved.
  8. Quickly dip the cake into the matcha then add it to the bottom of the ramekin.
  9. Top with the cream. Pour 4-5 tablespoons of the vanilla cream onto the matcha sponge cake in the ramekin.
  10. Repeat with a second cake circle and layer of cream. Repeat for other ramekins.
  11. Cover and refrigerate for at least 6 hours. Just before serving use a sieve to sprinkle with matcha powder.