Summary

Ingredients

• 1 biscuit base, vegan, homemade, see recipe preparation
• 1 packet coconut cream (Soyatoo Cocos Whip), 300 ml
• 1 cup soy quark (quark alternative) (Alpro Go On), 400 g
• 0.5 ½ lemon (s), juice from it
• 70 grams sugar
• 1 cup espresso
• Amaretto
• some cocoa powder

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Instructions

1. Cut the cooled biscuit into short strips.
2. Whip the coconut cream until stiff, it doesn`t have to be firm. Stir in the soy quark and add lemon juice and sugar to taste.
3. Mix a large cup of espresso with amaretto as desired.
4. Arrange the biscuit strips in a tin and use a tablespoon to spread the espresso and amaretto mixture over the biscuit. Then pour the cream over it and spread it on. Put another layer of biscuit and coffee on top as before and cover with the cream again. Smooth it out nicely and top with cocoa powder.
5. Cover the pan and let the tiramisu stand in the refrigerator for at least 10 hours. It is best to prepare the day before.