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Title: Dreamy Homemade Vegan Tiramisu PT 2
Categories: Dessert, Italian
Yield: 8 Servings

See part 1

Pipe 4" long "fingers" onto the parchment paper, leaving at least 1/2"
between the fingers. I usually end up with about 18 ladyfingers. Dust
the fingers generously with powdered sugar and then place them on the
center rack of a preheated oven. Bake for about 14 minutes, until the
cookies are fairly solid. Set aside and allow them to cool for at
least 20 minutes.

Make the Espresso Syrup:

Make the espresso syrup by mixing together the espresso (or strong
coffee), alcohol (or water), and caster sugar, until the sugar has
completely dissolved. Allow it to cool for 10 minutes before
beginning assembly.

Assemble the Vegan Tiramisu:

Soak the ladyfingers in the espresso syrup for about 3 to 5 seconds
each, flipping them over if necessary. Place the soaked "fingers" on
the bottom of your pan.

Pour half of the creamy filling over the top of the ladyfingers.
Repeat soaking and placing another layer of ladyfingers on top of the
filling. Pour the remaining creamy mixture over the ladyfingers.

Cover the vegan tiramisu with plastic wrap or other air-tight lid and
place it in the refrigerator for at least 6 hours, if not overnight.
Dust with cocoa powder before serving.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
homemade-vegan-tiramisu-recipe-easy-delicious/>

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