Kiwi and matcha tiramisu

Kiwi and matcha tiramisu

Total: 10 hr 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 487 kcal
, Fat: 28 g
, Carbohydrate: 47 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Coconut cream

100 g cashew nuts, soaked overnight in water
2 dl coconut milk, room temperature
50 g agave syrup
1 tbsp coconut oil, melted
1 vanilla pod, seeds scraped out
½ tsp salt

Matcha and kiwi cream

1 kiwi, peeled, chopped
½ avocado, peeled, chopped
2 tbsp matcha powder
2 tbsp agave syrup
1 tbsp lemon juice


100 g sponge fingers, crushed
1 kiwi, sliced
a little matcha powder
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How it's done

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Coconut cream

Drain the cashews, purée into a homogeneous mixture together with the rest of the ingredients in a food processor.

Matcha and kiwi cream

In a food processor, purée all the ingredients to form a homogeneous mixture. Stir in half of the coconut cream.


Distribute half the sponge fingers in four glasses (each approx. 150 ml). Now layer the two creams in the glasses in turns with the rest of the sponge fingers. Chill for 2 hrs.

Before serving, decorate with the kiwi slices and dust with matcha powder.

Good to know
Tip: The best way to keep the kiwi slices against the glass is to place the glasses in the freezer overnight, then press the slices and freeze them again.

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