Vegan Tiramisu

Instructions

1. Step 1

   Place the cashews in a heatproof bowl, cover with 100°C water, and soak for 30 minutes. Drain thoroughly.

   Timer: 30 min (fixed)

   Ingredients used: 250.0 gr Cashew

   Cookware: fine mesh strainer, Heatproof Bowl

2. Step 2

   Combine the cooled espresso and coffee liqueur in a shallow dish.

   Ingredients used: 30.0 ml Coffee Liqueur, 300.0 ml Espresso

   Cookware: Shallow Dish

3. Step 3

   Blend the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla extract, and salt until completely smooth.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Coconut Cream, 30.0 ml Coconut Oil, 15.0 ml Lemon Juice, 60.0 ml Maple Syrup, 1.0 gr Salt, 5.0 ml Vanilla Extract

   Cookware: blender

4. Step 4

   Briefly dip 15 piece (125 gr) of vegan ladyfingers into the coffee mixture, turning once, and arrange them in a single layer in the baking dish.

   Ingredients used: 125.0 gr Ladyfinger

   Cookware: baking dish, Shallow Dish

5. Step 5

   Spread half of the cashew cream evenly over the first ladyfinger layer.

   Cookware: baking dish, spatula

6. Step 6

   Dip the remaining 15 piece (125 gr) of vegan ladyfingers in the coffee mixture and arrange them over the cream.

   Ingredients used: 125.0 gr Ladyfinger

   Cookware: baking dish, Shallow Dish

7. Step 7

   Spread the remaining cashew cream on top. Cover and refrigerate at 4°C or colder until firm.

   Timer: 360 min (fixed)

   Cookware: baking dish, spatula

8. Step 8

   Sift the cocoa powder evenly over the chilled tiramisu just before serving.

   Ingredients used: 15.0 gr Cocoa Powder

   Cookware: fine mesh sieve