Espresso-Mandel-Veganisu (vegan espresso almond tiramisu)

Method

1. Drain the soaked cashews and almonds. Blend with the powdered sugar, oat milk and lemon juice until completely smooth, scraping down as needed, about 2 to 3 minutes.
2. Dip each ladyfinger briefly in the cooled espresso, no more than a second per side, and arrange in a single layer in a 20x20 cm dish.
3. Spread half the cream over the first layer of biscuits.
4. Repeat with a second layer of dipped biscuits and the remaining cream.
5. Cover and chill for at least 6 hours, ideally overnight, until the cream is firm enough to hold a clean slice.
6. Dust generously with cocoa powder just before serving.

Notes

• Give it the full 6 hours in the fridge. Without eggs or gelatine, the cashew cream sets purely from being cold; cutting the chilling time short leaves it too soft to hold a slice.
• Dip the biscuits briefly, not a long soak. A quick dip picks up enough espresso flavour while the biscuit itself stays firm enough to hold its layer; a long soak turns them mushy and the whole dessert collapses.
• Blend the cream completely smooth. Any remaining grit from the nuts carries through, since nothing else in the recipe masks it.
• It keeps for 3 days in the fridge, and the flavour actually improves after the first day as the espresso settles through the layers.

Ingredient substitutions

• Cashews and almonds together give the best texture and flavour; an all-cashew version works if you need it nut-restricted further, though it will be slightly blander.
• Vegan ladyfingers are widely available; standard ladyfingers work if a strict vegan version isn’t needed.
• A splash of amaretto or coffee liqueur in the espresso is a classic, non-alcohol-free variation.