This easy, no-fail dessert is perfect for summer! Layers of matcha-soaked sponge fingers are intertwined with creamy vanilla mascarpone-style filling and gooey blueberry jam. My version is egg-free and dairy-free, plus super simple to make.
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Blueberry Matcha Tiramisu
- Category: Dessert
Ingredients
Scale
Sponge Layer
- 2 tbsp ceremonial grade matcha dissolved in 1 cup warm water
- 2 tbsp vanilla syrup
- 24 vegan or non-vegan savoiardi sponge biscuits
Cream Layer
- 12 oz silken tofu
- 1/3 cup cornstarch
- 4 oz dairy-free or full-fat cream cheese (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Blueberry Jam
- 14 oz frozen blueberries
- 4 tbsp light brown sugar
- 2 tsp lemon juice
- 2 tbsp water
Instructions
Make the Jam:
- Add all the blueberry jam ingredients into a saucepan and bring to a boil.
- Turn down to a simmer, mash the blueberries, and leave to simmer for 8-10 minutes. Allow to cool.
Make the Cream:
- Blend the vanilla extract and tofu together in a high-speed blender until smooth.
- Transfer to a bowl, sift in the powdered sugar and cornstarch. Add the cream cheese and whisk together until thick.
Assemble the Tiramisu:
- In a 9-inch square baking dish, add matcha to a bowl with warm water and whisk until smooth. Then whisk in the vanilla syrup.
- One by one, dunk each sponge finger in the matcha mixture and place in a row on top of the cream layer (rows of about 6 per layer).
- Cover with a layer of the cream and blueberry jam, then repeat with a second layer of sponge fingers and cream.
- Swirl blueberry jam on top and place in the fridge for at least 4 hours or ideally overnight.
- Serve with a dusting of matcha powder.
Notes
For a dairy version, substitute the tofu and cornstarch with 8 oz mascarpone cheese.
