Vegan Tiramisu

Ingredients for 6 servings:

• 120 g flour
• 80 g sugar
• 3 tbsp sunflower oil
• 125 ml water
• 2 tsp baking powder
• 250 ml soy cream (Soy Cream Cuisine)
• 150 ml water
• 80 g sugar
• 50 g semolina
• 1 lemon(s), untreated, grated peel
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 2 tbsp Amaretto
• 1 pinch of salt
• 120 g margarine, vegetable
• 300 ml coffee, strong, cold
• 50 ml Amaretto

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 5 minutes

It tastes really delicious!

Dough: Whisk together the flour, sugar, oil, water, and baking powder and spread the mixture onto a baking sheet (approx. 20 cm x 30 cm or half a baking sheet, don’t forget the baking paper). Then bake at 180°C for approx. 20 minutes and let cool. Cut into ladyfinger-sized pieces. Cream: Place the soy cream, water, sugar, and semolina in a saucepan and bring to a boil while stirring, then simmer for 3 minutes. Remove from the heat and continue stirring well to prevent lumps. Now add the lemon zest, vanilla sugar, cinnamon, 2 tablespoons of Amaretto, and salt and mix well. Then refrigerate the mixture for 1 hour, stirring occasionally. Finally, add the margarine and stir until creamy. Mix the coffee with the Amaretto and pour into a shallow dish. Dip the sponge strips into the mixture and layer them on the bottom of a smaller dish (approx. 20 x 20 cm). Spread half of the cream on top, then another layer of sponge, and finally more cream. Dust with cocoa powder and refrigerate for 5 hours.