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 minutesminutes
Serves 2
Ingredients
2shotsespresso
2tbspicing sugar
1tbspbrandy (optional)
200gcream cheese
100mlplant-based cream
4tbspicing sugar
150gvanilla ice cream(plant-based)
2vegan scones
1tbspcocoa 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.
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