Vegan mascarpone tiramisu

Bottom:

• About 16–20 ladyfingers (special biscuits for making tiramisu)
• 150 ml strong black coffee (e.g. espresso) to soak the biscuits

Vegan mascarpone cream:

• 2 tubs vegan mascarpone (chilled, i.e. refrigerated)
• 360 ml vegan whipped cream (also chilled)
• 60 g icing sugar
• 1 tbsp cornstarch
• 2 tsp vanilla extract

For garnish:

• 3 tbsp dark unsweetened cocoa powder

1. In a large bowl, whisk the vegan whipped cream until firm peaks form, about 4 to 5 minutes. Then, add the icing sugar, starch, vanilla extract and vanilla bean paste and whisk again until all the ingredients are creamy and well combined. Then, stirring with a spoon, add the chilled mascarpone cheese and whisk lightly once more so that the mixture becomes fluffy and uniform. Cover the cream with cling film and place in the refrigerator until you are ready to assemble the tiramisu.
2. Prepare the espresso and let it cool. Take a square cake tin for the tiramisu. Take the mascarpone out of the refrigerator. Dip a ladyfinger in espresso on both sides, but be careful not to soak it too much. Place the biscuit in the cake tin and do the same with the other biscuits until the bottom of the tin is covered. Spread half of the mascarpone cream on the first layer of ladyfingers. Repeat the process for the second layer. Dip the ladyfingers in espresso and cover with mascarpone cream.
3. Place the tin in the refrigerator and let cool for at least 3 hours, preferably overnight.
4. When ready to serve, take the tiramisu out of the refrigerator. Sprinkle cocoa powder on top through a sieve and serve cold. If left at room temperature for a while, the cake can start melting.