Ingredients: Vegan sponge layers

• 🌾370g sponge flour (self-raising)
• 🍬120g sugar
• 🥄16g baking powder
• 🍶150ml sunflower oil
• 🚰450ml warm water
• 🥄2 tsp vanilla extract

Elaboration: Vegan sponge layers

1. 🌾Put all the ingredients in a bowl and mix well
2. 🌾Divide the batter into three equal parts
3. 🌾Grease a 24cm square pan, line the base with baking paper, and pour one of the three parts of the batter
4. 🌾Bake at 170ºC for 15min. Repeat with the other two remaining parts

Ingredients: Vegan mascarpone cream

• 🍶200g vegan mascarpone
• 🥄2 tsp instant coffee (powder)
• 🍭45g powdered sugar
• 🍶300ml plant-based cream for whipping

Elaboration: Vegan mascarpone cream

1. 🌱Beat the mascarpone cheese
2. 🌱Add the instant coffee and continue beating until incorporated. (Optional)
3. 🌱Add the powdered sugar while continuing to beat
4. 🌱Finally, add the plant-based cream and beat until creamy

1. 💚To moisten the sponge layers: Coffee (☕️ made in an Italian coffee maker)
2. 💚To decorate: pure cocoa powder

Assembly

1. 👩🏻‍🍳Cut the sponge layers to the size of the pan used for assembling the tiramisu (I used a 17x17x8 cm square pan without the base and removable)
2. 👩🏻‍🍳Place a layer of sponge, soak well with coffee, add a layer of cream, sprinkle with a little cocoa powder… repeat with the remaining sponge layers
3. 👩🏻‍🍳Finish with cream, cover with plastic wrap, and refrigerate for 4 to 6 hours
4. 👩🏻‍🍳Unmold and sprinkle with cocoa

Notes

• 🍀The sponge layers are a little large; leftovers remain. You can add an extra layer in the tiramisu if you like
• 🍀For the base to assemble the tiramisu, you can use whichever you prefer; I used a round cake base
• 🍀For the sponge, you can use water or light soy milk

I hope you enjoy the recipe and have fun making it ❤️