Discover the recipe by Stefania Bovo, Finalist at Tiramisù World Cup 2024, who has reinterpreted this iconic classic in a surprising vegan version, designed to be truly enjoyed by everyone.
INGREDIENTS
80 g almond milk
60 g brown sugar
30 g water
30 g sunflower oil
1 teaspoon vanilla extract
18 dry biscuits
3 cups of coffee
50 g dark chocolate
30 g almond milk
Chopped almonds, as needed
Unsweetened cocoa powder, as needed
DIRECTIONS
Place the cashews in a large bowl, cover them with water, and let them soak for at least 2 hours; then drain them well.
Prepare the coffee using a moka pot for three cups and let it cool.
To prepare the cream, blend the soaked cashews with the almond milk, the brown sugar previously dissolved in water, the sunflower oil, and the vanilla extract until smooth, velvety, and homogeneous.
Crumble the biscuits and distribute part of them on the bottom of three glasses or dessert cups to form the first layer. Pour a little coffee over them and press lightly with a spoon. Cover with a layer of cashew cream and continue with a second layer of crumbled biscuits and coffee, then finish with another layer of cream. Place the glasses in the refrigerator to set.
Meanwhile, melt the dark chocolate in a bain-marie and add the almond milk, stirring until smooth and creamy.
Finish the dessert by pouring the chocolate cream over the surface, then garnish with chopped almonds and a dusting of cocoa powder.
Let it rest in the refrigerator for at least 2 hours before serving.
