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Silken Tofoo Tiramisu

An elegant twist on the Italian classic, layered up in individual glasses for easy serving. Rum-spiked espresso soaks into trifle sponges, alternating with a silky, cashew-and-Silken-Tofoo cream sweetened with maple and brightened with lemon. Dusted with cocoa between every layer, it's an impressive dinner party dessert that comes together in under half an hour, no baking required."

Serves: 2 people
Prep: 20 mins
Cooking: 5 mins

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Ingredients

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For the creamy filling

300g Silken Tofoo

300g raw cashews, soaked until soft

3 tbsp maple syrup

60g icing sugar

2 tbsp lemon juice

For the coffee sponge layer

500ml of espresso coffee

2 tbsp good rum

2 tbsp maple syrup

2 packs of vegan trifle sponges

Cocoa powder to dust

Get started

Brew your espresso and add in the maple syrup and rum to taste. Allow to cool and add to a shallow bowl.
Add all the creamy filling ingredients (except the icing sugar) to a smoothie blender and blend until completely smooth. Transfer to a bowl and fold in the icing sugar until completely combined.
In two low stemmed glasses begin to layer your tiramisu. Quickly dip 3 trifle in the coffee mix so that they are soaked but not falling apart. Push the soaked sponges into the bottom of each glass and spoon on top the same thickness of the chilled cream mixture into each glass, dust with the cocoa powder.
Repeat with the coffee soaked sponges and the last cream layer, levelling each glass with a pallet knife. Dust each one again with the cocoa powder and serve.