Servings: 12

Ladyfingers: subheading: Ladyfingers:
2 ½ cups all purpose flour 2 ½ cups all purpose flour
2 tablespoons cornstarch 2 tablespoons cornstarch
1 tablespoon baking powder 1 tablespoon baking powder
½ teaspoon salt ½ teaspoon salt
1 cup granulated sugar 1 cup granulated sugar
¾ cup neutral oil (I used avocado) ¾ cup neutral oil (I used avocado)
1 ½ cups unsweetened nondairy milk 1 ½ cups unsweetened nondairy milk
2 teaspoons apple cider vinegar 2 teaspoons apple cider vinegar
1 tablespoon pure vanilla extract 1 tablespoon pure vanilla extract
Mascarpone Mix: subheading: Mascarpone Mix:
2 cups raw cashews, soaked 2 cups raw cashews, soaked
½ cup water from cashews ½ cup water from cashews
2 tablespoons unflavored, unsweetened nondairy yogurt or rejuvelac 2 tablespoons unflavored, unsweetened nondairy yogurt or rejuvelac
pinch salt pinch salt
½ cup refined coconut oil ½ cup refined coconut oil
⅓ cup granulated sugar ⅓ cup granulated sugar
4 teaspoons pure vanilla extract 4 teaspoons pure vanilla extract
Espresso Mixture: subheading: Espresso Mixture:
4-6 shots strong espresso or coffee (about 1 cup) 4 to 6 shots strong espresso or coffee (about 1 cup)
4 tablespoons coffee liquor 4 tablespoons coffee liquor
3 tablespoons granulated sugar 3 tablespoons granulated sugar
For Assembly: subheading: For Assembly:
½ cup 80% cacao chocolate ½ cup 80% cacao chocolate
2 tablespoons cocoa powder, for dusting the top 2 tablespoons cocoa powder, for dusting the top
¼ teaspoon cinnamon (optional) ¼ teaspoon cinnamon (optional)

Ladyfingers: subheading: Ladyfingers:
Heat oven to 350°F and grease a 10×15 inch sheet pan.
In a large bowl, stir the flour, cornstarch, baking powder, salt and sugar. Whisk well to combine. Add oil, milk, apple cider vinegar and vanilla extract. Using a large spoon, mix until combined, but don't overmix.
Pour the batter into the greased pan, smooth, and bake for 35 to 40 minutes. You want crispy ladyfingers.
Let the cake cool, then slice into 1 ½ inch-wide strips.
Vegan Mascarpone: subheading: Vegan Mascarpone:
In a blender, combine everything. Blend until smooth and let culture unrefrigerated for 12 hours. Then refrigerate for 15 to 20 minutes.
Espresso Mix: subheading: Espresso Mix:
In a small bowl, stir together the espresso or coffee, liquor and sugar.
Assemble the Tiramisu: subheading: Assemble the Tiramisu:
Get out an 8×8 inch pan. Line the bottom of the pan with a thin layer of mascarpone and then mini chocolate chips or chopped chocolate. This will help the chocolate stick to the bottom of the tiramisu. Dip (do not soak) the cake strips into the espresso mixture and place a layer on top of the chocolate. Layer on half of the mascarpone. Add another layer of espresso-dipped cake crossing in the opposite direction, the rest of cream, and refrigerate.
Using a strainer, dust with cocoa powder and cinnamon. Refrigerate for several hours or overnight before serving.

Adapted from Nora Cooks Vegan Tiramisu  Adapted from Nora Cooks Vegan Tiramisu