Recipe: Macrobiotic Tiramisu

Sarita had this divine tiramisu in a tiny and quaint Macrobiotic cafe in Okinawa Japan. It was so good she immediately asked them for the recipe which they kindly gave her. She looks forward to hearing how you like it!




600 ml soya milk or rice milk or oat milk
200 ml amazake
5 grams Agar Agar powder
100 grams rice syrup
30 ml maple syrup
22 grams kuzu powder


1. Put soya milk, amazake, rice syrup, kuzu and agar agar in a pot. Bring to the boil. Simmer for 3-5 minutes stirring to prevent lumps. Let it cool.

2. Line dishes with crumbled (no sugar) biscuits, sprinkle a little maple syrup on top, then some cacao or grain coffee. Spread a layer of the soya milk/amazake cream on top. Then add another layer of biscuits, maple syrup and cacao, then another layer of the cream mixture and top with cacao or grain coffee.

3. Put in fridge for 2 hours before serving

4. Serve in glass dessert bowls

You can make the biscuits with palm fat, spelt flour, baking powder, ground almonds and rice, syrup and grated orange peel.

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