Tiramisu

Servings: Serves: 8

Nutritional Information:

Per serving (227g) Calories 677, Fat 32g, Saturates 8.8g, Sugars 66g, Salt 1.5g


Ingredients

For the sponge fingers

For the coffee mixture

For the cream layer

To serve

A few coffee beans, for decoration

Method

1

Preheat oven to 180°C (Gas Mark 4, 350°F). Grease a 23cm x 23cm tin with a little oil or non-dairy butter and line the bottom with greased parchment paper.

2

Mix together the flour, sugar, bicarbonate of soda and salt in a large bowl.

3

Quickly mix in all the remaining ingredients until just combined, trying not to over mix.

4

Tip the mix into the prepared cake tin and transfer to the oven to bake for 35-45 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes before turning out to cool completely on a wire rack

5

Make the cream mixture by placing the drained cashews, soya cream, maple syrup, vanilla and coconut cream into a blender and processing until very smooth.

6

Whip the aquafaba to stiff peaks in a large bowl and gently fold in the cashew mixture.

7

Once cooled, cut the cake in half and each half into fingers about 2cm wide. Mix the coffee with the liqueur in a shallow bowl. One by one, dip the fingers into the coffee mixture and layer them into the bottom of a serving dish or individual glasses.

8

Cover the soaked sponge with half the cashew cream mixture and repeat a layer of sponge on top.

9

Finish with a layer of cashew cream and dust with cocoa. Sprinkle over coffee beans if using, and serve straight away.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased