Eternal Sunshine Tiramisu

Allergens

Nuts, Soy

Ingredients

• 1. 200g vegan ladyfingers 2. 2 cups raw cashews, soaked overnight and drained 3. 1 cup unsweetened almond milk 4. 3/4 cup coconut cream 5. 3/4 cup granulated sugar 6. 2 tbsp orange liqueur 7. 1 tsp pure vanilla extract 8. 1/4 tsp sea salt 9. 1/2 cup strong brewed espresso, cooled 10. 1/2 cup unsweetened cocoa powder

Instructions

1. In a deep bowl, soak the vegan ladyfingers in the cooled espresso until softened, about 15 minutes. Drain and set aside.
2. In a blender, combine cashews, almond milk, granulated sugar, orange liqueur, vanilla extract, and sea salt. Blend until smooth and creamy.
3. In another bowl, whisk together coconut cream and half of the cocoa powder. Fold in the cashew cream gently, forming a marbled effect.
4. Layer the soaked ladyfingers and the chocolate cashew cream in a glass tray or individual dessert dishes, finishing with a layer of cream.
5. Chill the tiramisu for at least 4 hours or overnight.
6. Before serving, dust with the remaining cocoa powder.

Chef’s Insight

For added elegance, garnish with a dusting of cocoa powder or a sprig of fresh mint.

Notes

The espresso should be strong but not overly bitter to balance the dessert's sweetness.