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Tiramisu

European · 25 min · Easy · 8 servings

Tiramisu

Coffee-soaked sponge layered with whipped cashew cream and a heavy dusting of cocoa. Assembled in twenty minutes, transformed by a night in the fridge.

~340 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Blend the cream

    ⏱ 2 min

    Drain the soaked cashews and blend with the plant cream, powdered sugar and vanilla until completely smooth — a full two minutes. Any grit here stays grit.

  2. 2

    Soak the fingers

    Pour the cooled coffee into a shallow bowl. Dip each sponge finger for ONE second per side. They are far more absorbent than they look and a long dip collapses the layer.

  3. 3

    Layer

    Lay half the soaked fingers in a dish, spread over half the cashew cream, then repeat. Smooth the top.

  4. 4

    Chill, then dust

    Cover and refrigerate at least 6 hours, ideally overnight. Dust thickly with cocoa powder just before serving — dust it early and the cocoa goes damp and patchy.

Notes

The overnight rest is not optional: it is when the sponge and cream become one thing. Use coffee strong enough to taste bitter on its own, since the sugar in the cream tames it considerably.

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