Prepare the vegan ladyfingers up to 3 days ahead of time, or prep them an hour before making the tiramisu to give them time to cool.

Add the vegan cream cheese to a large mixing bowl and whisk with an electric mixer until smooth and creamy. Whisk in the vegan yogurt and coconut cream.

In a separate bowl, whisk the powdered sugar and matcha together to break up any lumps. Mix the sugar matcha mixture and vanilla extract into the cream cheese.

Mix the matcha powder and hot water (ideally 80C/176F) with a matcha whisk or electric frother until smooth. If you don't have a matcha whisk, sift the matcha through a fine-mesh sieve before mixing with a regular whisk.

Whisk in the sugar and vanilla extract, followed by the non-dairy milk.

Add 4 tablespoons of the mascarpone cream to the bottom of your dish and spread in an even layer.

Quickly dunk half of the ladyfinger cookies into the matcha mixture and arrange them in a single layer on top

Add half of the remaining mascarpone cream on top and spread it in an even layer using an offset spatula.

Follow with a second layer of dipped ladyfingers and the second half of the cream mixture. Smooth out the top with an offset spatula.

Place it in the fridge to chill and set for at least 4 hours/overnight - the longer it chills the more set it will become.

Just before serving, dust the remaining matcha powder on top of the tiramisu.