A classic tiramisu dessert with an Asian twist! Creamy, rich, and bursting with bold matcha flavours.
Preparation time: 1 hour
Ingredients:
Matcha Vanilla Sheet Cake:
1/2 cup Soy Milk
1 teaspoon Apple Cider Vinegar
4 tablespoons Vegan Butter
1/8 teaspoon Salt
6 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1/2 cup + 2 Tablespoons Pastry Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 cup Dried Fruit/Mixed Peel mix
Matcha Soaking Syrup:
3/4 cup Hot Water
2 teaspoons Matcha Powder
3 tablespoons Maple Syrup
1 tablespoon Whisky, optional
Vegan Mascarpone Filling:
1 3/4 cup Original Pili Nuts (no need to soak)
1/3 cup Agave Nectar
1/3 cup Melted Coconut Oil
1/4 teaspoon Salt
Seeds of 1 Vanilla Bean Pod
3/4 cup Soy Milk
For Vanilla Cream:
1/4 cup Soy Milk
1 tablespoon Melted Coconut Oil
For Matcha Cream:
1 tablespoon Matcha Powder + 1/3 Cup Hot Water, mixed and left to cool
Extras:
Matcha Powder, for dusting
Instructions:
Blend all ingredients until smooth. Take base out from the freezer and now it’s time to pour our mixture from the blender. Smooth out the top making it as even as possible. Put in the fridge or freezer to set. Our final touch is to decorate our cake with sliced bananas and make our chocolate topping by whisking together coconut powder, melted coconut oil and date syrup until smooth. Use quick movements of your hand going up and down to decorate your cake. Feel free to experiment, if you have some pili nuts left you can crush them to sprinkle on top. Your Raw & Wild Summer Cake is now ready to eat! Enjoy!
Stay Healthy! Stay Raw & Wild!