Tiramisu affogato
This is such a treat and worth trying—we felt like inhaling it after making it! It’s a different take on the classic, as it’s plant-based, and instead of ladyfingers or savoiardi, we use a plant-based scone. It sounds crazy, but it works beautifully! The scone is from our Ultimate Vegan Baking course.
Takes 7 minutes
Serves 2
Ingredients
- 2 shots espresso
- 2 tbsp icing sugar
- 1 tbsp brandy (optional)
- 200 g cream cheese
- 100 ml plant-based cream
- 4 tbsp icing sugar
- 150 g vanilla ice cream (plant-based)
- 2 vegan scones
- 1 tbsp cocoa powder
Instructions
- Prepare 2 x 300 ml clear glasses. Cut the scones in half horizontally (across the middle), then cut each half so they neatly fit into the glasses. You should have 4 scone pieces to layer.
- Mix together the espresso, icing sugar, and brandy (if using), then set aside.
- In a separate bowl, mix the cream cheese, cream, and icing sugar. Whip until thick and creamy. Taste and add more icing sugar if you want it sweeter.
- Take your glasses and place one piece of scone at the bottom. Coat it with the coffee mixture so that the scone is soaked.
- Add a generous scoop of vanilla ice cream (approximately 35 ml) on top of the soaked scone and spread it to the edges.
- Place the second piece of scone on top and soak it with the coffee mixture. Finally, cover it with the cream cheese mixture, filling the glass to the top.
- Sprinkle cocoa powder over the top and enjoy!
