Dessert

Terrific Tiramisu with @truestartcoffee

There’s something special about tiramisu – and we’ve teamed up with the legends at Truestart Coffee to make this one even more special!
Prep
90 min
Cook
30 min
Serves
8

Method

  1. Line the base of a 11 x 6-inch dish with half of the sponge fingers.
  2. Using a handheld electric whisk or a freestanding electric mixer with the whisk attachment, whisk together the double cream, vanilla extract and icing sugar. Put the bowl in the fridge.
  3. Boil your kettle and mix 2 tsp instant coffee with 100ml boiling water and 2 tbsp coffee liqueur. Leave to cool slightly.
  4. Using a pastry brush, brush the prepared sponge fingers with half of the coffee mixture, soaking them sufficiently.
  5. Then, spread half of the choc pots over the top of the sponge fingers using the back of a spoon so you have an even layer and it’s spread right to the edges.
  6. Remove the whipped cream from the fridge and spread one-third on top.
  7. Repeat the process, using up the rest of your sponge fingers, the remaining coffee mixture and choc pots and then finishing with the remaining two-thirds of the whipped cream. Refrigerate for 1 hour.
  8. Once refrigerated, use a small sieve to dust the top generously with cocoa powder.
  9. Cut into squares and serve straight away.

 

Recipe for the Vegan Sponge Fingers:

INGREDIENTS

100g plant-based butter, plus extra for the tin
200ml oat milk
½ tbsp cider vinegar
2 tsp vanilla extract
125g golden caster sugar
200g self-raising flour, sifted
½ tsp baking powder

METHOD

Preheat your oven to 180C / 350F. Grease and line a 20cm x 30cm tin with a loose bottom using some of your plant-based butter and parchment paper.
Pour the oat milk into a jug and stir in the vinegar and vanilla extract, then leave for a few minutes to thicken. Beat the plant-based butter and sugar together until creamy, then beat in the thickened milk mixture, sifted flour, a pinch of salt and the baking powder until you have a smooth batter.
Scrape the batter into the prepared tin, then bake for 20-25 mins until lightly golden and risen, and a skewer comes out clean when inserted into the middle.
Leave to cool in the tin for 10 mins, then transfer to a rack to cool completely.

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Ingredients

42 vegan sponge fingers (Recipe Listed Below)
4 pots The Coconut Collaborative Double Cream (~920ml total)
8 pots The Coconut Collaborative Choc Pots
2 tbsp icing sugar, sifted
2 tsp vanilla bean paste
2 tbsp coffee liqueur
2 tsp Truestart Barista Grade Instant Coffee, cooled + 100ml boiling water
2 tbsp cocoa powder

Double Cre&m

Gloriously Versatile

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Choc Pots

Intense and Rich

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