Guilt-free tiramisu

Step 1/3

• ¼ vegan sponge cake base
• 32 g coffee (cold)
• ⅜ tbsp amaretto

• cookie cutter
• cutting board

Prepare the vegan shortbread/sponge and use a round cutter to cut out circles that fit into your serving glasses. In a shallow bowl, combine the chilled coffee with the amaretto

Step 2/3

• 70 g vegan cream
• ⅛ tsp cream of tartar
• 84 g vegan cream cheese
• 26 g confectioner’s sugar
• ¼ tbsp vanilla extract

• 2 bowls
• hand mixer with beaters
• spatula

In a bowl, whip the vegan cream with the cream of tartar until stiff peaks form. In a separate large bowl, whisk the vegan cream cheese with the confectioner's sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture

Step 3/3

• glass (for serving)
• fine sieve

Briefly dip the biscuit circles into the coffee-amaretto mixture and place them as the first layer into the glasses. Top with a layer of the cream. Repeat the process until the glass is full, finishing with a layer of cream. Dust with cocoa powder and refrigerate until ready to serve

Enjoy your meal!