Matcha tiramisu with raspberries

Step 1/3

• 83⅓ g vegan yoghurt
• 66⅔ g vegan cream
• 30 g confectioner’s sugar
• ⅓ tsp vanilla extract

• 1 large bowl
• 1 hand mixer with beaters

In a large bowl, whisk together vegan yogurt, vegan whipped cream, vanilla extract, and powdered sugar until smooth and airy.

Step 2/3

• 12 g matcha elixir
• 83⅓ ml water (warm)

• 1 bowl
• 1 matcha whisk

Dissolve matcha powder in warm water and whisk vigorously with a matcha whisk. Let cool briefly.

Step 3/3

• 66⅔ g vegan ladyfingers
• 133⅓ g raspberries
• 12 g matcha elixir

• 1 baking dish
• 1 fine sieve
• rubber spatula

Dip half of the ladyfingers into the matcha powder mixture and arrange them at the bottom of a baking dish. Spread half of the cream on top, then add half of the raspberries. Repeat the process with the remaining ladyfingers and cream. Sprinkle a thin, even layer of matcha powder over the top and decorate with the remaining raspberries. Chill in the refrigerator for at least 2 hours before serving.

Enjoy your meal!