Nonna's Plant-Based Tiramisu by Sepps

Ingredients

• 250g vegan ladyfinger biscuits
• 2 ripe bananas, mashed (egg substitute)
• 500ml plant-based cream
• 200ml plant-based milk
• 150g granulated sugar
• 300ml strong brewed coffee, cooled
• 3 tbsp maraschino liqueur (or brandy/strega)
• 1 tsp vanilla extract
• 1/2 tsp fresh thyme leaves
• 1 tsp baking powder

Instructions

1. Whisk the mashed bananas with the plant-based milk and baking powder in a bowl until smooth.
2. Heat the plant-based cream and sugar in a saucepan over medium heat for 5-7 minutes until slightly thickened, then stir in the vanilla extract and thyme.
3. Combine the cooled coffee with the maraschino liqueur in a shallow dish.
4. Dip each ladyfinger briefly into the coffee mixture, ensuring they are soaked but not falling apart, about 2-3 seconds per side.
5. Layer the soaked biscuits in a serving dish, followed by a layer of the cream and banana mixture.
6. Repeat the layers until all ingredients are used, finishing with a layer of the cream mixture.
7. Chill the tiramisu in the refrigerator for at least 4 hours, or preferably overnight, before serving.