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  • 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
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