Tiramisu
[Vegan]

For the Vegan Mascarpone Cream:

1. Put the yogurt to drain for at least 8 hours in a sieve wrapped in a cheesecloth with weights on top (better if the night before).
2. With an immersion blender, emulsify the soy milk with the melted vegetable butter. blend together all the ingredients for the mascarpone cream (dried yoghurt, tofu, butter and milk emulsion, and sugar). If you use whole-wheat sugar, blend it first separately.

For the Vegan Sponge Cake:

1. In a bowl, mix water, refined coconut oil, vanilla, and sugar. pass the all-purpose flour, cornstarch, and baking powder through a sieve and add them to the liquid mixture, stirring with a spatula until the mixture is smooth.
2. Bake in the oven for about 30 / 40 minutes at 360˚F.

To Assemble the Tiramisu:

1. Arrange in a small glass or in a glass baking tray.
2. Repeat layers of sponge cake soaked in sweetened coffee with a topping of vegan mascarpone cream, finalize with cacao powder
3. Store the tiramisu in the refrigerator for a couple of hours before consuming it, this makes the flavor more intense.