Pili Matcha Tiramisu by Ela Mete

Updated: May 19

A classic tiramisu dessert with an Asian twist! Creamy, rich, and bursting with bold matcha flavours.

Preparation time: 1 hour


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


Matcha Powder, for dusting


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!

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