Vegan Tiramisu

Ingredients for 4 servings:

• 300 g rusks, vegan
• 300 ml cream, vegan, e.g. Schlagfix or Soyatoo
• 4 packs of cream stiffener
• 400 g silken tofu
• 80 g powdered sugar
• 1 packet of vanilla sugar
• 1 tbsp vanilla extract
• 350 ml coffee, strong, cold
• 16 tbsp Amaretto
• 2 tbsp orange juice
• some cocoa powder

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 20 minutes

This amount of rusk is enough for two layers. If your baking dish is taller, use more rusk accordingly. Boil the coffee and let it cool. When it has reached room temperature, add the Amaretto and orange juice. Whip the cream with the cream stiffener, then fold in the silken tofu, powdered sugar, vanilla sugar, and vanilla extract. Dip the rusk into the coffee mixture, but only briefly, otherwise the rusk pieces will fall apart later and you won’t be able to achieve a shape. Alternate a layer of rusk and a layer of cream in the baking dish, with the last layer being cream. Dust this with a little cocoa. It’s best to do this through a fine sieve, but you can do without if necessary. Then the tiramisu needs to go into the refrigerator for at least 6 hours. Don’t be surprised: it’s not quite firm yet, but after 6 hours it will be fine.