Vegan tiramisu with matcha & tamari
A delicious cream made from silken tofu and soya yoghurt turns this classic into a next-level tiramisu. This vegan version is ultra-creamy, and the matcha syrup, refined with Kikkoman Gluten free Soy Sauce, adds umami depth.
Ingredients
For the dough:
For the cream:
For soaking:
Optional:
Nutritional facts (per portion):
1,070 kJ / 255 kcalPreparation
Step 1
½ tsp vegan butter for greasing the pan – 45 g almond flour – 75 g potato starch or cornflour – 20 g brown sugar – 3 tsp baking powder – ½ tsp agar-agar – 150 ml mineral water
Preheat the oven to 180 °C and grease a small baking dish (15 x 25 cm) with the vegan butter. In a bowl, mix the almond flour, starch, sugar, baking powder and agar-agar. Add the mineral water and stir until smooth. Spread the dough in the prepared dish and bake for 20-25 minutes in the preheated oven. Leave the sponge base to cool on a wire rack.
Step 2
1 vanilla pod – 200 g silken tofu – 300 g soya yoghurt – 5 tbsp agave syrup (or maple syrup, or brown sugar)
Cut the vanilla pod lengthways and scrape out the seeds with a small sharp knife. Blend the silken tofu with the soya yoghurt, agave syrup and vanilla seeds until smooth.
Step 3
2 tsp matcha powder – 40 ml hot water – 3 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 4 tsp agave syrup (or maple syrup, or brown sugar)
Cut the sponge into strips about 1.5 cm wide and place half of them in dessert glasses. For the syrup, mix the matcha powder with the hot water, Kikkoman Gluten free Soy Sauce and agave syrup.
Step 4
1 tsp matcha powder for dusting – chopped pistachios, a few mint leaves, berries (currants, raspberries, blueberries)
Drizzle half of the syrup over the sponge. Spread half of the cream on top and repeat the layers. Chill the tiramisu for about 1 hour, then dust with the matcha powder and garnish with the pistachios, mint and berries and serve.
Tip
If you're pushed for time, replace the sponge base with crumbled vegan biscuits.
Recipe-ID: 1641
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½ tsp vegan butter for greasing the pan – 45 g almond flour – 75 g potato starch or cornflour – 20 g brown sugar – 3 tsp baking powder – ½ tsp agar-agar – 150 ml mineral water
Preheat the oven to 180 °C and grease a small baking dish (15 x 25 cm) with the vegan butter. In a bowl, mix the almond flour, starch, sugar, baking powder and agar-agar. Add the mineral water and stir until smooth. Spread the dough in the prepared dish and bake for 20-25 minutes in the preheated oven. Leave the sponge base to cool on a wire rack.
1 vanilla pod – 200 g silken tofu – 300 g soya yoghurt – 5 tbsp agave syrup (or maple syrup, or brown sugar)
Cut the vanilla pod lengthways and scrape out the seeds with a small sharp knife. Blend the silken tofu with the soya yoghurt, agave syrup and vanilla seeds until smooth.
2 tsp matcha powder – 40 ml hot water – 3 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 4 tsp agave syrup (or maple syrup, or brown sugar)
Cut the sponge into strips about 1.5 cm wide and place half of them in dessert glasses. For the syrup, mix the matcha powder with the hot water, Kikkoman Gluten free Soy Sauce and agave syrup.
1 tsp matcha powder for dusting – chopped pistachios, a few mint leaves, berries (currants, raspberries, blueberries)
Drizzle half of the syrup over the sponge. Spread half of the cream on top and repeat the layers. Chill the tiramisu for about 1 hour, then dust with the matcha powder and garnish with the pistachios, mint and berries and serve.
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