SAKAO Matcha Tiramisu (Vegan)

Ingredients

Sakao organic matcha additional to decorate

Lady fingers
1 cup of vegan margarine (if using hard margarine, let it soften for 1 hour beforehand)
½ cup of sugar
1 teaspoon of vanilla extract or essence
2 tablespoons of plant-based milk
2 cups of all-purpose flour (240g)
2 teaspoons of baking powder
A pinch of salt

Vanilla coconut cream
3 cups of cold coconut cream that has been refrigerated for 12 hours (2 to 3 cans depending on the brand)
¾ cup of powdered sugar
2 teaspoons of vanilla extract or essence

Sweet matcha syrup
2 tablespoons of thé matcha biologique Sakao
1 cup of hot water, freshly boiled
¼ cup of maple syrup
1 teaspoon of vanilla extract or essence

Preparation

Prepare the ladyfingers
Preheat the oven to 350F. Line a large baking sheet with parchment paper. Set aside.

Using a stand mixer or hand mixer, cream the margarine with the sugar and vanilla. Then add the plant-based milk and mix well until the mixture is creamy. Incorporate the dry ingredients and mix until the mixture is homogeneous.

Lightly flour the work surface and form 1-inch logs with the dough. Flatten the dough to about 1 cm thick and then cut cookies that are 10 cm long. Place on the baking sheet, leaving space between each cookie. Form 18-19 cookies. Bake for 10 to 15 minutes until the cookies are lightly golden. Let cool completely.

Once the cookies are cooled, choose a container to assemble the tiramisu. A container about 9×12 inches is ideal, but you can try arranging the cookies in another container by choosing to make 2 or 3 layers.

Prepare the coconut cream.
Chill the metal bowl in which you will make the mixture for a few minutes in the freezer. In the bowl, combine the cold coconut cream, powdered sugar, and vanilla. Beat with a stand mixer or by hand on high speed for 3 to 5 minutes, until the cream is well aerated. Set aside.

Preparation of the syrup and assembly
Boil the water. In a deep bowl, place the matcha and gradually add water while whisking to obtain a smooth paste. Once the matcha mixture is smooth, add the rest of the water, then the maple syrup and vanilla. Mix well.

The mixture should be hot enough to soak the cookies well.

Prepare a small sieve with some matcha. Set aside.

Soak 3 to 4 cookies at a time in the matcha syrup for about 20 seconds. Arrange in a layer in the container and then top with sweetened coconut cream. Sprinkle with matcha tea and repeat for the following layers.

Cover the container with plastic wrap and refrigerate for a few hours before serving.

To avoid waste, sift the remaining syrup and dilute with plant-based milk to make a nice iced matcha!