Vegan Tiramisu

Instructions

1. Step 1

   Drain the soaked cashew in the colander, then rinse thoroughly.

   Cookware: colander — drain and rinse

2. Step 2

   Blend the cashew, water, and sugar in the blender until completely smooth and creamy, scraping down the sides with the rubber spatula if needed.

   Ingredients used: 300.0 gr Cashew, 100.0 gr Sugar, 180.0 ml Water

   Cookware: blender — blend, rubber spatula — scrape

3. Step 3

   Pour the cooled coffee into the shallow bowl.

   Ingredients used: 300.0 ml Coffee

   Cookware: Shallow bowl — hold coffee

4. Step 4

   In a 20 cm square baking dish, dip 12 vegan ladyfinger pieces briefly in the coffee and arrange them in one layer. Transfer and spread the first one-half of the cashew cream from the blender, then sift 10.0 gr of cocoa powder over it with the fine-mesh sieve.

   Ingredients used: 10.0 gr Cocoa Powder

   Cookware: baking dish — layer, blender — transfer, fine mesh sieve — dust, rubber spatula — spread, Shallow bowl — dip

5. Step 5

   Dip the remaining 12 vegan ladyfinger pieces briefly in the coffee and arrange them over the first layer. Transfer and spread the remaining one-half of the cashew cream from the blender, then sift the remaining 10.0 gr of cocoa powder evenly over the top with the fine-mesh sieve.

   Ingredients used: 10.0 gr Cocoa Powder

   Cookware: baking dish — layer, blender — transfer, fine mesh sieve — dust, rubber spatula — spread, Shallow bowl — dip

6. Step 6

   Chill the assembled tiramisu in the baking dish for 240 minutes, until the cashew cream is firm and the layers hold when cut.

   Timer: 240 min (fixed)

   Cookware: baking dish — chill, Chef Knife