Tiramisu

The Guardian - Feast - - Feast -

Prep Cook Serves 10 min 1 hr 6

For the sponge 250ml al­mond milk 1 tbsp cider vine­gar 1 tsp vanilla bean paste 50g ve­gan spread 215g self-rais­ing flour 230g un­re­fined caster sugar

1 pinch salt

For the cream

2 X 400g tins co­conut cream 170g ve­gan ‘cream cheese’

1 tbsp ca­cao pow­der 3 tbsp ic­ing sugar 120ml cof­fee

4 tbsp rum, or to taste

Top­pings Grated dark choco­late Cof­fee beans Heat the oven to 180C (160C fan)/gas 4 and line a 5cm-deep 20cm x 30cm bak­ing tray with non­stick bak­ing pa­per.

For the sponge, put the al­mond milk, vine­gar, vanilla and ve­gan spread into a small saucepan on a low heat. Put the flour, sugar and salt into a large bowl. When the spread has melted, fold the milk mix­ture into the dry in­gre­di­ents, then pour into the bak­ing tray and level out.

Bake for 12–15 min­utes, un­til golden and springy to the touch, then turn out on to a wire rack and leave to cool com­pletely.

For the cream, whisk to­gether the co­conut cream, cheese, ca­cao and ic­ing sugar in a large bowl, stir in a few ta­ble­spoons of cof­fee and the rum, then taste – ad­just with more cof­fee and rum as you see fit.

Cut out 12 discs of sponge to fit into your serv­ing glasses. Put a sponge disc in the base of each glass, top with a spoon­ful of the cream mix, then lay an­other sponge disc on top. Driz­zle a lit­tle more cof­fee over and spoon on an­other layer of cream. Top each tiramisu with choco­late shav­ings and a cou­ple of cof­fee beans. Eat straight away or keep in the fridge for up to a day.

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