Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A Very Vegan Christmas! Buy here for only £5! Ingredients Sponge/ladyfingers If you don’t want to make your own, it’s also possible to use 400g (approx.) Lotus Biscoff biscuits, vegan shortbread or baked French toast biscuits Wet ingredients 200ml unsweetened soya or almond milk 75ml neutral oil (eg rapeseed) 2 tsp vanilla extract or paste 2 tsp cider vinegar Dry ingredients 200g self-raising flour 140g golden caster sugar 1 tsp baking powder 1⁄2 tsp salt Espresso syrup 300ml strong coffee (6 tsp instant coffee in 300ml boiling water.
Use decaffeinated if preferred) 1 tbsp vegan Amaretto, coffee liqueur, rum or brandy (add 2 more tablespoons if you’d prefer it extra boozy. If you’d prefer to go alcohol-free then leave out this ingredient) 2 tbsp caster sugar Cream layer 315ml vegan double/whippable cream 500g vegan cream cheese 190g icing sugar, sieved 11⁄4 tsp vanilla extract or paste 21⁄2 tsp vegan Amaretto, coffee liqueur, rum or brandy (optional) 21⁄2 tbsp odourless/culinary coconut oil, melted (optional but recommended – use this if you’d like the cream to be a bit firmer. You can use regular coconut oil but we recommend using odourless to avoid the coconutty flavour) Topping 2 tbsp cocoa powder or raw cacao powder 50g dark vegan chocolate, shaved (optional – we like 70% coco.