Blueberry Matcha Tiramisu

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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.

Blueberry Matcha Tiramisu

Course Dessert


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


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.


For a dairy version, substitute the tofu and cornstarch with 8 oz mascarpone cheese.

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