1. Preheat the oven to 175 C and line two baking sheets with parchment paper.
2. In a mixing bowl, add the egg yolks, vanilla and agave powder, beat until smooth.
3. In a separate bowl whip the egg whites until stiff peaks form, then gently fold the egg whites into the egg yolks until fully incorporated.
4. Add the almond flour and baking powder. Stir to combine.
5. Transfer the batter to a piping bag, cut a small piece off the tip of the bag. Pipe the batter onto the prepared pans in log shapes about 2.5 cm wide by 10cm long (this should make about 15-20).
6. Bake on the bottom shelf for 12-14 minutes or until the edges are light golden brown. Set aside to cool.
7. Cut out your cute flower shapes with baking paper.
8. Meanwhile mix together the coconut yoghurt, mascarpone and agave powder, then spoon out ⅓ cup of mixture to a small bowl (for the flower centres), then remove half of the remaining mixture to a separate bowl (for the Matcha layer)
8. Add 1 tbsp of Matcha to one of the halved bowls, stir to combine, then to the small bowl, add Turmeric, mix to combine, then place all three mixtures into three different piping bags. We recommend putting these into the fridge for 10 minutes to harden.
10. Mix together 1 tbsp of Matcha and water until combined.
11. To assemble: in a 22 by 22 square dish, pipe over some of the matcha mixture and smooth over with the back of a spoon. Dip your ladyfingers in the water/Matcha mixture and place into the dish in a layer covering the base area.Then, pipe over a layer of plain mascarpone, smooth over with the back of a spoon. Repeat all these steps again, the top layer should be the plain mascarpone layer, smooth over with a pallet knife.
12. Set the Matcha Tiramisu in the fridge for 8 hours.
13. For the decoration: dust over ¼ cup dessicated coconut through a sieve, then place on the baking paper flower shapes. Dust over the matcha powder, then (suggest using tweezers) remove the baking paper.
Servings: 12
Ready in: 30 mins + 8 hours setting time
Difficulty level: Medium
