Similar to my other renditions of this creamy dessert (such as strawberry tiramisu and speculoos tiramisu) this is not your traditional tiramisu.
This green tea version uses matcha instead of coffee, which is Japanese green tea leaves that have been ground into a powder.
Unlike my classic vegan tiramisu which uses a homemade mascarpone cheese and sabayon base, this easy matcha tiramisu is made with a "cheat's mascarpone cream". It uses ingredients like vegan cream cheese and yogurt for the filling so there is no need to make your own mascarpone from scratch!
🧾 Ingredients
Here's everything you need to make vegan green tea tiramisu:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Ladyfingers: Storebought ladyfingers contain egg whites, so we're using this homemade savoirdi recipe to keep this tiramisu eggless. You can prep these up to 3 days ahead.
- Dairy-Free Cream Cheese: This is mixed with vegan Greek-style yogurt for a quick mascarpone substitute.
- Coconut Cream: If you don't like coconut, you can use vegan heavy whipping cream instead.
- Matcha Tea Powder: Use high-quality ceremonial grade matcha powder for a mellow flavor and vibrant green color.
- Non-Dairy Milk: You can use any plant-based milk you'd normally make your latte with.
- Vanilla Extract: Matcha and vanilla pair wonderfully, the vanilla adds depth of flavor and enhances the sweetness.
Tip: If you're not a big matcha drinker, this vegan matcha cheesecake and matcha muffins are great ways to use up leftover matcha powder!
🔪 Instructions
Here are step-by-step images and a quick overview showing how to make this easy matcha tiramisu recipe. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
First, the cream cheese is whisked in a large bowl until light and airy before mixing in the vegan yogurt and coconut cream.
In a separate mixing bowl, whisk the powdered sugar and matcha before adding it to the cream cheese. This helps to prevent the matcha or sugar from clumping when added to the wet ingredients.
Whisk in the matcha sugar mixture and vanilla extract until you have a thick airy cream consistency.
For the soaking mixture, mix matcha and hot water using a matcha whisk or electric frother. Then mix in the sugar and vanilla extract, until the sugar dissolves.
Add the dairy-free milk to the matcha before individually dipping the first layer of ladyfingers. This is sort of like a matcha latte soak!
Arrange the first layer of soaked ladyfingers on top of a thin layer of matcha mascarpone in a baking dish.
Spread half of the remaining matcha mascarpone cream on top of the lady fingers and smooth it out in an even layer with an offset spatula.
Dip the second layer of ladyfinger cookies in the matcha soak and arrange on top.
Smooth the rest of the creamy mascarpone mixture on top and let the tiramisu rest in the fridge to set.
Just before serving, dust the top of the tiramisu with sifted matcha powder.
💭 Recipe Tips
Use the right kind of matcha. There are 2 main categories of matcha: Ceremonial grade, and culinary grade matcha, each of which is divided into more subcategories. The main thing to remember is that ceremonial matcha uses the sweeter part of the matcha leaves giving a beautiful bright green hue and is less bitter than culinary matcha, which tends to have a duller color and more grassy flavor. My friend Remy is a matcha expert and you can read more about the grades of matcha in this helpful post by Veggiekins!
Use chilled ingredients. The cream cheese, yogurt, and coconut cream should all be chilled - no need to wait for them to reach room temp first here! They are thicker when cold, which helps whip them into a creamy consistency.
For a more intense matcha flavor and color, add up to a teaspoon more matcha powder to the mascarpone filling.
Dust the top of the tiramisu with matcha powder at the last minute before serving. In the fridge, matcha will absorb water so the top can turn dark and lose its vibrant color.
💬 FAQs
Place it in an airtight container or wrap the serving dish with plastic wrap so that no part of the matcha tiramisù is exposed to the air. Like my classic tiramisu, you can refrigerate for up to 3 days. Again, make sure you don't dust the top with matcha until the day of serving.
Absolutely, feel free to layer it up in serving glasses. You may need to cut the ladyfingers to size so that they fit, so do this before you dunk them in the matcha soak!
🍰 More Vegan Tiramisu
📖 Recipe
Vegan Matcha Tiramisu
Equipment
Ingredients
Prep Ahead (1-3 days in advance)
- 26 vegan ladyfingers *note 1
Mascarpone Cream
- 600 g (21 oz) vegan cream cheese chilled *note 2
- 120 g (½ cup) vegan Greek-style yogurt chilled *note 2
- 240 g (1 cup) coconut cream chilled *note 3
- 120 g (1 cup) powdered sugar
- 1 ½ teaspoons matcha ceremonial grade *note 4
- 2 teaspoons vanilla extract
Matcha Soak
- 1 ½ teaspoons matcha ceremonial grade
- 60 ml (¼ cup) hot water
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 120 ml (½ cup) non-dairy milk *note 5
Topping (to serve)
- 1 tablespoon matcha powder ceremonial grade
Instructions
Prep ahead
- Prepare the vegan ladyfingers up to 3 days ahead of time, or prep them an hour before making the tiramisu to give them time to cool.
Mascarpone Cream
- Add the vegan cream cheese to a large mixing bowl and whisk with an electric mixer until smooth and creamy. Whisk in the vegan yogurt and coconut cream.
- In a separate bowl, whisk the powdered sugar and matcha together to break up any lumps. Mix the sugar matcha mixture and vanilla extract into the cream cheese.
Matcha Soak
- Mix the matcha powder and hot water (ideally 80C/176F) with a matcha whisk or electric frother until smooth. If you don't have a matcha whisk, sift the matcha through a fine-mesh sieve before mixing with a regular whisk.
- Whisk in the sugar and vanilla extract, followed by the non-dairy milk.
Assembly
- Add 4 tablespoons of the mascarpone cream to the bottom of your dish and spread in an even layer.
- Quickly dunk half of the ladyfinger cookies into the matcha mixture and arrange them in a single layer on top
- Add half of the remaining mascarpone cream on top and spread it in an even layer using an offset spatula.
- Follow with a second layer of dipped ladyfingers and the second half of the cream mixture. Smooth out the top with an offset spatula.
- Place it in the fridge to chill and set for at least 4 hours/overnight - the longer it chills the more set it will become.
- Just before serving, dust the remaining matcha powder on top of the tiramisu.
Notes
- Vegan Ladyfingers: The recipe uses 24-26 cookies, but I recommend making a full batch of 32 in case you need extra.
- Vegan Cream Cheese & Yogurt: You can replace these ingredients with 2x batches of this homemade vegan mascarpone if you prefer.
- Coconut Cream: Swap for vegan whipping cream or the cream from the top of full-fat coconut milk chilled overnight.
- Matcha: I use this matcha powder. For a more intense matcha flavor and color, add up to a teaspoon more to the mascarpone filling.
- Non-Dairy Milk: Oat milk, almond milk, or soy milk work well.
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