Silken Tofoo Tiramisu

Serves 2 • Prep 20 min • Cooking 5 min
Vegans
Get this stuff

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 trifle sponges or vegan cake cut into fingers

Cocoa powder to dust

Do this stuff
  1. Brew your espresso and add in the maple syrup and rum to taste. Allow to cool and add to a shallow bowl.
  2. 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.
  3. In two low stemmed glasses begin to layer your tiramisu. Quickly dip 3 sponge or cake fingers 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.
  4. 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.
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