700g approx of sponge fingers (you can use store bought or make your own)
2 cups of strong brewed coffee cooled
2 x 500mL COYO Vanilla Bean Ice Cream tubs
Whipped COYO Dairy Free Natural Yoghurt / Dairy free whip cream
Start by prepping the COYO dairy free ice cream to make the creamy filling. Remove the ice creams from the freezer and allow to melt for 10 minutes.
While you wait for the ice cream to melt, start chopping the ends of enough sponge fingers to form the decorative edge of your tiramisu, make sure you cut one first and then use it as a guide to cut the rest at the same length and set aside.
Now that the ice cream has softened, empty the contents into a bowl and mash with a fork to make a gooey ice cream whip that will be easy to spread, pop this back into the freezer while you brew the coffee.
Brew two cups of coffee, we find the stronger the better for an intense flavour. Set aside in fridge to allow the coffee too cool.
Next take a tart tin, and dust the base with a generous layer of cocoa, you’re ready to go!
You start to assemble the cake by taking your cut fingers first and dipping the cut end into the coffee and then placing it dipped end down, around the edge of the tin to form a wall of fingers the entire way around. Make sure it’s packed tight so the ice cream doesn’t escape!
With the outside done, start your first layer, by drenching, i repeat drenching, the sponge fingers in coffee and packing them into a layer across the dish, be sure to fill in any gaps with extra cuts of coffee drenched sponge, then layer over with the ice cream whip and a generous dust of cocoa.
Repeat step 7 and then pop into the freezer for at least 4 hours to set.
Serve with grated vegan chocolate and fresh cherries for the Christmas touch!