Preparation time: ± 25 minutes + minimum 4 hours setting time
Servings: 6-8
Ingredients:
300 g ladyfingers
250 ml plant-based whipping cream
500 g plant-based mascarpone
4 tbsp La Vida Vegan Matcha spread
2 sachets vanilla sugar
50 g fine granulated sugar
1 tsp vanilla extract
1 tbsp matcha powder
± 150 ml warm water
Method:
- Whisk the La Vida Vegan Matcha spread with the warm water until smooth. Let it cool slightly.
- Whip the plant-based whipping cream with the vanilla sugar until light and fluffy.
- In a separate bowl, stir the plant-based mascarpone together with the fine granulated sugar and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until you have a light, airy cream.
- Briefly dip the ladyfingers in the matcha mixture and arrange a first layer on the bottom of a dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with a second layer of ladyfingers and finish with the remaining cream.
- Cover the dish and let the tiramisu set in the fridge for at least 4 hours.
- Dust with matcha powder just before serving.
Tip: For an extra beautiful finish, garnish the tiramisu with white chocolate shavings, toasted coconut, or fresh raspberries.
