In my book Innocently Sweet, i have a very elaborated Tiramisu recipe! It is delicious and healthy but it does take a little bit of time to make! The Tiramisu below is,  however, a great alternative! I use already made vegan biscuits, hence a little more sugar, but we can always balance out by using less or no sugar in the  “mascarpone” cream. This is easy to prepare, quick and amazingly delicious!

Ingredients

120g Biscuits: I used Rhythm108 Vegan Chocolate & Hazelnuts (can also be found in health stores) –  (The amount varies on size of your Tiramisu of course)
Freshly brewed coffee with  1 tsp vanilla essence
60g soaked cashews (amount varies according to Tiramisu size)
1 can Coconut cream
1 tsp Vanilla essence
1/2 tbsp instant coffee
1 tbs Maple Syrup (optional, i found that i didn’t need it because of the biscuits)
Cacao powder to decorate

Method
Brew coffee, add  1 tsp of vanilla and let it cool down
Drain cashews  after snacking for 30 min in hot water, and place in a blender with coconut cream, vanilla, instant coffee and optional maple. Blend well till creamy and smooth.
Start by placing a little cream at the bottom of your glass/dessert container.
Soak each biscuit in coffee until soft (but not falling apart) and place in glass creating a layer, then cover with the cashew cream and repeat until  full and you can top with the last bit of cream.
Sprinkle cacao powder over the cream and freeze for 1 hour then enjoy! Yummy!!!

V / GF

Photo Credit: Mark Dyer
Styling: Debora Di Donato