Vegan Matcha Tiramisu | Matcha recipe

Matcha tiramisu recipe - sugar-free and with coconut

This time our Matcha recipe comes from blogger Melanie Hafner, who is on her blog www.vegaliferocks.de Gives information and tips on vegan lifestyle and posts many delicious vegan recipes!

Ingredients:

Vegan cream:

• 1 can of coconut milk (put in the fridge overnight beforehand)
• Stevia or sugar (depending on your taste)
• 1 cup of soy cream and cream stabilizer (optional: 400g vegan quark)

In Addition:

• 1 pack of rusks (unsweetened spelled rusks or similar)
• 2 cups of matcha tea (freshly prepared and cooled)
• Rum flavor (optional: 1 shot of rum)
• Matcha powder for sprinkling (with a fine sieve)
• A few berries for garnish

Due to its strong and aromatic taste, we recommend ours for this delicious Matcha Tiramisu Matcha Gourmet. This is also characterized by its great price-performance ratio, especially in the 100g bag!

Preparation:

1. First, the Matcha tea is prepared and placed in the refrigerator to cool down. Since you need about 2 cups, we recommend 2-3g matcha powder. Do you need tips on how to prepare your Matcha tea? Then just have a look at our Matcha blog Matcha preparation past!
2. Let the can of coconut milk cool in the refrigerator for about an hour.

Preparation:

1. Carefully spoon the solid portion of the coconut milk out of the can and place in a bowl. You then have to mix the mass with a hand mixer for about 5 minutes until a nice, even cream is created, which you can refine with stevia or sweetener depending on your taste.
2. Next, the soy cream is whipped and the cream stiffener is added.
3. Then the soy cream is either mixed with the quark or lifted into the coconut mixture. This must be done carefully so that the fluffiness is not lost!
4. Then fold the mixture into the coconut cream and optionally add the rum aroma.
5. Now you put the cooled matcha tea in a soup plate and soak the rusk from both sides until it almost crumbles. Then you put the rusk alternating with the cream in a mold, bowl or glass and layer the whole thing as high as you like.
6. Finally, sprinkle some matcha powder on top (this works best if you pass the matcha powder through a fine sieve).
7. Finally, you have to have your vegan Matcha Tiramisu chill for at least 6 hours. Preferably overnight, so that the two layers can pull through nicely and connect! Finished!

Melanie Hafner and her team at wish you lots of fun trying it and bon appétit Matcha Magic!

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