Vegan dessert Recipe by Celebrity Chef Craig Harding/ President’s Choice
- 1 cup hot brewed espresso
- 1/2 cup coffee-flavour liqueur
- 1/4 cup granulated sugar
- 3 pkg plain dairy-free cream cheese–style spread, such as PC Plant-Based Plain Coconut Cream Cheese–style Spread
- 1/2 cup PC Dairy-Free Plain Cultured Coconut Milk Probiotic Yogurt
- 3/4 cup icing sugar
- 18 vegan sugar crisp cookies or other plain biscuits
- Cocoa powder, for dusting
- Stir together espresso, liqueur and granulated sugar in a shallow bowl until sugar is dissolved. Refrigerate until cooled, for about 10 minutes.
- Meanwhile, beat cream cheese in a large bowl using an electric hand mixer on medium-high speed until fluffy. Beat in yogurt until combined. Beat in icing sugar until smooth. Set aside.
- Dip cookies in cooled espresso mixture, turning once, just until soaked through, for one to two seconds per side. Discard remaining espresso mixture.
- Arrange half of the cookies in a single layer to cover bottom of eight-inch square glass baking dish. Spread half of the cheese mixture over top. Repeat layers once. Cover with plastic wrap. Refrigerate until cookies are softened, for about four hours. Dust with cocoa powder before serving.
- Chef’s tip: Tiramisu is traditionally prepared with egg-based ladyfingers. When selecting a vegan substitute, look for a crispy hard-baked cookie that’s light and airy, which will allow for optimal absorption of the espresso mixture.
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