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Matcha Tiramisu

with Collagen Matcha Latte
recipe-difficulty
Not too tricky
recipe-serves
12
ready-in
30 mins + 12 hours setting
Matcha Tiramisu
We've got a latte love for this Matcha Tiramisu, it truly takes the cake! By blending silky mascarpone and vanilla coconut yoghurt with a dash of our favourite Collagen Matcha Latte, this dessert layers all the love and health benefits together with ingredients that brighten your skin and your day. Whether you're a tiramisu traditionalist or a matcha maestro, this fusion dessert will completely whisk you off your feet!
Treats + Desserts
Italian inspired
Pantry Items
View in metric

Gluten-Free Ladyfingers:

  • 3 large eggs, separated
  • 2 tsp vanilla extract
  • ½ cup agave powder
  • 1 additional egg white
  • 2 cups almond flour
  • 2 tsp baking powder

Tiramisu:

  • 2.2 lbs (1 kg) vanilla coconut yoghurt
  • 17.6 oz (500 g) mascarpone
  • 1 cup agave powder
  • 2 tbsp Collagen Matcha Latte powder
  • ¼ tsp turmeric powder
  • 1 tbsp water

Decorative Topping:

  • ¼ cup desiccated coconut, for dusting
  • 2 tbsp Collagen Matcha Latte powder

Extra Items:

  • A small baking dish (approx. 9 x 9 inches)
  • Baking paper
  • Cooking tweezers
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a mixing bowl, add 4 large egg yolks, 2 tsp vanilla extract, and ½ cup agave powder, beating until smooth.
  3. In a separate bowl, whip 4 large egg whites until stiff peaks form, then gently fold them into the egg yolk mixture until fully combined.
  4. Add 1 ½ cups almond flour and 1 tsp baking powder. Stir to combine.
  5. Transfer the batter to a piping bag and cut a small piece off the tip. Pipe the batter onto the prepared baking sheets in log shapes, about 1 inch wide by 4 inches long (this should make about 15-20).
  6. Bake on the bottom shelf for 12-14 minutes or until the edges are light golden brown. Set aside to cool.
  7. Cut out your cute flower shapes with baking paper.
  8. Meanwhile, mix together 1 cup coconut yoghurt, ¾ cup mascarpone, and ¼ cup agave powder. Spoon ⅓ cup of the mixture into a small bowl (for the flower centres). Divide the remaining mixture in half (for the Matcha layer).
  9. Add 1 tbsp Matcha powder to one half of the mixture and stir to combine. In the small bowl, add ½ tsp turmeric powder and mix well. Place the three mixtures into separate piping bags and refrigerate for 10 minutes to firm.
  10. Mix 1 tbsp Matcha powder with 2 tbsp water until smooth.
  11. To assemble: In a 9 x 9-inch square dish, pipe a layer of the Matcha mascarpone and smooth it with the back of a spoon. Dip the ladyfingers in the Matcha-water mixture and arrange them in a layer to cover the base. Pipe over a layer of plain mascarpone and smooth it out. Repeat the layers, ending with a plain mascarpone layer, and smooth the top with a palette knife.
  12. Set the Matcha Tiramisu in the fridge for 8 hours to chill.
  13. For decoration: Dust ¼ cup desiccated coconut through a sieve, then place the paper flower shapes over the top. Dust over Matcha powder, and carefully remove the paper using tweezers.