Vegan Tiramisu

Ingredients

• 150 ml espresso
• 2 tbsp rum or marsala
• 6 tbsp caster sugar
• 12 vegan savoiardi sponge fingers
• 170 g vegan butter
• 350 g firm silken tofu
• 120 g soy yogurt (plain
• 120 g caster sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 20 g vegan dark chocolate

Instructions

1. 1

   In a wide bowl, whisk together the espresso, rum and caster sugar until no granules of sugar remain.

2. 2

   One by one, dunk each savoiardi sponge finger in the coffee mixture, flip and dip again, before placing in a row on the bottom of a deep 21x15cm dish.

3. 3

   Once you have a row of 5 or 6 sponge fingers (depending on the size of your dish) across the base of the dish, pause the dunking and make the cream layer.

4. 4

   Place all the cream layer ingredients in the cup of a high-speed blender and blend until smooth. If the mixture appears to have split or doesn't quite look smooth, put the lid on the blender cup and sit it in a bowl of just-boiled water for 5-10 minutes before blending again.

5. 5

   Pour half of the cream mixture over the bottom layer of soaked savoiardi sponge fingers. Give the dish a gentle jiggle to even out the cream layer and fill the cracks between the sponge fingers.

6. 6

   Continue dunking and arranging the remaining sponge fingers in a second layer on top of the first then top with the remaining cream mixture. Use a pallet knife or spatula to flatten off the surface then cover with cling film (making sure it's not touching the cream surface) and place in the fridge for at least 4 hours or ideally overnight.

7. 7

   Once ready to serve, dust with the cocoa powder and finely grate with the vegan dark chocolate.