Vegan Tiramisu

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the Sponge Layer:

150 ml espresso (or very storng coffee)

2 tablespoon rum or marsala

6 tablespoon caster sugar (aka superfine sugar in the USA)

12 vegan savoiardi sponge fingers ((use one batch of my recipe or use store bought))

subheading: For the Cream Layer:

170 g vegan butter (melted)

350 g firm silken tofu (room temperature)

120 g soy yogurt (plain, unflavoured and unsweetened, room temperature)

120 g caster sugar

1 teaspoon vanilla extract

subheading: For Serving:

2 tablespoon cocoa powder

20 g vegan dark chocolate

Directions at schoolnightvegan.com

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