Best Ever Tiramisu

Sponge/Ladyfingers

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Line a 20-25cm x 30-35cm (approx.) deep baking tin.

Wet ingredients

1. In a large jug, stir together all the wet ingredients and then leave for a few minutes.

Dry ingredients 

1. In a large mixing bowl, thoroughly combine all the dry ingredients.
2. Pour the wet ingredients into the dry ingredients and stir until combined (but don’t overstir).
3. Evenly distribute the cake mixture into the baking tin and place in the oven for 25 minutes.
4. Remove from the oven and leave to cool.
5. Cut the sponge into 16 even slices. Turn the slices on their side in the tin and place the tin back in the oven for 10 minutes (this is to help dry out the ladyfingers so they absorb more liquid).
6. Remove from the oven and leave to cool fully.

Espresso syrup 

1. Using a medium-sized jug, combine all ingredients while the coffee is boiling hot then leave to cool completely.

Cream layer

1. Using an electric hand whisk or stand mixer, whisk the vegan cream until stiff peaks form.
2. In a large mixing bowl and using an electric hand whisk or balloon whisk, thoroughly combine the vegan cream cheese, icing sugar, vanilla extract, alcohol and melted coconut oil. Gently fold through the whipped vegan double cream (don’t overstir).
3. Place in the fridge until needed.

Topping/Assembly

1. Line a 20cm x 20cm ceramic dish with greaseproof paper.
2. Dunk 8 of the ladyfingers into the espresso mixture and place in the dish in a single layer.
3. Take half of the cream and spread evenly, covering the ladyfingers.
4. Take another 8 ladyfingers, thoroughly dunk them in the espresso syrup and place them over the cream, evenly spaced and in a single layer.
5. Spread the remaining half of the cream over the ladyfingers.
6. Place in the fridge and chill for a minimum of 2 hours.
7. Remove from the fridge and dust with cocoa or raw cacao powder through a sieve, then finish off with chocolate shavings.