Recipe By

Vegan Tiramisu

Ingredients:

300ml Espresso Coffee

2tbsp Rum/Brandy or Marsala Wine

300g Savoiardi Ladyfingers (see recipe below)

300g Vegan Cream Cheese

100g Icing Sugar

60g Crackd The No-Egg Egg

200ml Vegan Double Cream

3tbsp Cocoa Powder


Vegan Lady Finger biscuits

120g Unsalted Vegan Butter

100g Caster Sugar (plus extra for sprinkling)

30g Crackd The No-Egg Egg

100ml Plant Based Milk

½ tsp Vanilla Essence

250g Plain Flour

½ tsp Baking Powder

Medium

Serves

4

Cooking time
20 Mins
Recipe By

Method:

Lady Fingers Method

  1. Beat butter and sugar until light and creamy
  2. Add Crackd The No-Egg Egg, vanilla & plant milk
  3. Preheat the oven to 170C/160C Fan/Gas Mark 3
  4. Sieve the flour and baking powder and add to the mix and fold in.
  5. Line a baking tray with baking parchment
  6. Spoon into a piping bag and pipe out 3″ long fingers and bake in the oven for 10-12 minutes
  7. As soon as you take them out, sprinkle some caster sugar on them. and leave to cool before using.


Tiramisu Method

  1. Brew the strong coffee and add the rum/brandy/marsala and place in a dish
  2. Dip the lady fingers for 30 seconds in the coffee and place ½ in the bottom of a shallow rectangular dish.
  3. Whip up the cream cheese with the icing sugar add the Crackd The No-Egg Egg and vegan cream and whip to a soft peak
  4. Spoon ½ the cream mixture over the lady finger biscuits and then another layer of lady fingers topped with the remaining cream mixture
  5. Put the cocoa powder in a sieve and shake over the top
  6. Refrigerate for at least an hour before serving.

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