Plant-based tiramisu: a light and delicious dessert

Ingredients :
For the cream:

• 200 ml of DAM oat milk
• 150 g of natural or vanilla plant-based yogurt
• 100g cashew nuts (previously soaked for 4 hours or overnight)
• 3 tbsp maple syrup (or more to taste)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 pinch of salt

For assembly:

• Vegan sponge fingers or speculoos
• 1 cup of strong, cooled coffee
• Unsweetened cocoa powder for dusting

Preparation :

1. Drain the cashews and place them in a blender with the oat milk, plant-based yogurt, maple syrup, vanilla, lemon, and salt.
2. Blend until smooth and creamy. Adjust sweetener if necessary. Refrigerate.
3. Quickly soak the biscuits in the cooled coffee (without soaking them), then line the bottom of your glasses or dish.
4. Alternate a layer of cream, a layer of soaked biscuits, and finish with a layer of cream.
5. Let stand for at least 4 hours in the refrigerator, ideally overnight, to allow the flavors to develop.

Service :
Serve chilled and sprinkle generously with cocoa powder.

💡The Dam +:
Decorate with dark chocolate shavings or a hint of orange zest for a unique touch.