Christmas Vegan Tiramisu with Violife Creamy Original
December 7, 2018
For the filling:
Beat Violife Creamy Original with the agave syrup until fluffy. Add salt, vanilla, soya milk and coconut oil. Mix until creamy. Divide mixture into half: use one half for the vanilla cream and the other half for the coffee cream
For the vanilla cream:
Take one half of the vegan filling, add the soya milk and coconut oil and set aside.
For the coffee cream:
Add the Kahlua and espresso to the second half of the vegan filling.
To assemble use a 23 inc removable base cake tin.
For the soaking syrup:
Mix freshly brewed coffee, sugar and Kahlua, soaking 200g vegan ladyfingers for 1 minute inside mixture. Place ladyfingers on the base of the tin. Top with a layer of vanilla cream and dust with cocoa powder. Then top with a layer of coffee cream. Repeat one more time.
Use a Christmas tree stencil to dust the top of the tiramisu with cocoa powder. Place in the fridge for at least 6 hours. To serve remove from the cake tin carefully. Use the rest ladyfingers to create a fence around the sides of the tiramisu. Use a ribbon to keep in place and serve.
PREP TIME: 50 mins
For Vanilla Cream:
For Coffee Cream: