Tiramisu
[Vegan]

For the Tiramisu Coffee Sponge: 

1. Preheat the oven to 180°C fan (350°F/gas 4). Use spray oil to fix baking parchment to a 25 x 35 cm (10 x 14 in) baking sheet.
2. Using a whisk, combine the flour and baking powder together in a large bowl.
3. Combine the orange zest, orange juice, coffee granules, milk, olive oil and caster sugar together in a jug or large bowl and whisk until the coffee has dissolved.
4. Add the wet ingredients to the dry ingredients and mix gently with a whisk until combined and completely smooth.
5. Pour the batter onto the lined baking sheet and bake for 7–9 minutes until the sponge springs back when pressed. If you overbake the sponge sheet it will have fine cracks but it will be okay. Leave to cool completely before using. If using marsala wine or coffee liqueur, brush it on top of the sponge layers.

For the TIramisu Cream Diplomat: 

1. Whisk the whipping cream in a large bowl to a stable peak and set aside. In another bowl, whisk the crème pâtissière by hand until it’s smooth.
2. Add the soft whipped cream to the crème pâtissière and fold it in until combined. Set aside until ready to assemble.

To Assemble:

1. Place a sheet of baking parchment on top of the cooled sponge and use another baking sheet on top to flip it over. Peel back the baking paper carefully and cut the sponge in half. Place half of a piece of sponge onto a serving or cutting board – this will be the base piece of sponge.
2. Spread half the cream on the base piece of sponge and follow with some cocoa powder, then place the next piece of sponge on top, followed by the remaining cream and spread over until it is level.
3. Leave to chill in the refrigerator for at least 2 hours, then dust with cocoa powder before cutting.
4. For sharp clean cuts, slice with a sharp knife dipped into a jug of hot water from a tap and wiped dry between each cut. This dessert keeps well in an airtight container in the refrigerator for up to 2 days.