Tiramisu

Vanilla Cake:

1. Preheat the oven to 360°F (180°C) and line two 8″ (20 cm) or 9″ (23 cm) square baking pans with parchment paper or lightly grease.
2. In a bowl, combine all dry cake ingredients.
3. Process wet ingredients in a blender, then mix with dry ingredients until just combined.
4. Divide batter into prepared pans and bake for 20-25 minutes until a toothpick comes out clean. Let cool.
5. Cut each cake in half and slice into strips resembling ladyfingers.

Vegan Mascarpone:

1. Scoop solid cream from chilled coconut milk into a mixing bowl, discard coconut water.
2. Add powdered sugar and beat until light and fluffy. Refrigerate.
3. Blend soaked cashews, plant-based milk, maple syrup, vanilla extract, and salt until smooth.
4. Gently fold cashew cream into whipped coconut cream.

Assembly:

1. Combine chilled coffee with coffee liqueur in a bowl.
2. Dip one side of cake slices into coffee mixture and layer in a baking dish.
3. Spread half of the mascarpone cream over the cake layer.
4. Add another layer of soaked cake slices and top with remaining mascarpone cream.
5. Cover with plastic wrap and refrigerate for 3 hours or overnight.
6. Dust with cocoa powder before serving.

Notes:

• Store-bought ladyfingers can be used instead of making the cake.
• Cashews should be soaked in cold water for 3 hours or overnight.
• Rum can be used instead of coffee liqueur, or maple syrup with rum flavor.
• Visit the blog post for ingredient substitutions, variations, pro-tips, and step-by-step pictures.