This is such a treat and so worth trying we felt like inhaling it after making it! It’s a different take on the classic in that it’s plant based and instead of ladyfingers or savoiardi we use a plant based scone which sounds crazy but it actually works beautifully! The scone was from our Ultimate Vegan Baking course, which you can find more about here!
Tiramisu affogato
This is such a treat and so worth trying we felt like inhaling it after making it! It's a different take on the classic in that it's plant based and instead of ladyfingers or savoiardi we use a plant based scone which sounds crazy but it actually works beautifully!
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
- Get 2 x 300ml clear glasses. Cut the scones open, in half across the equator and cut each scone half so that they will neatly fit into the glasses. You should get 4 scones pieces to layer in.
- Mix together the espresso, icing sugar and marsala (if using) and set aside.
- In a separate bowl mix together the cream cheese, cream and icing sugar and whip until thick and creamy, taste and add more icing sugar if you want it sweeter.
- Take your glasses and add in the base scone piece.
- Coat it in the coffee mix so the coffee is just over the scone layer. Add in one generous scoop of vanilla ice cream approx 35ml on top of the soaked scone and spread to the edge.
- Add in the second scone layer and again cover in the Coffee mixture finally cover in the cream cheese to the top and lastly sprinkle cocoa powder on top.
- You want to ensure that each glass is full and do your best to ensure that the layers are clear and separate. Enjoy, this is such a treat!
