Preparation

1

Step 1

Preheat the oven to 180°C fan oven.

2

Step 2

Mix flour, sugar, vanilla sugar and baking powder. Stir in oil and soda with a whisk.

3

Step 3

Grease the baking frame and place it on the prepared baking tray. Pour in the dough and smooth it out. Bake on the middle shelf for 25-30 minutes. Carry out a swab test. Remove and let cool.

4

Step 4

In the meantime, mix the espresso with Amaretto and set aside.

5

Step 5

Whip the cream and carefully mix it with the yoghurt. Fold in lemon zest and powdered sugar.

6

Step 6

Cut out twelve circles from the prepared sponge cake dough.

7

Step 7

Insert a base into each jar and prick it several times with a toothpick.

8

Step 8

Soak in half of the espresso mixture. Divide half of the cream between the jars and smooth it out. Insert the second sponge cake base, prick again with the toothpick and soak with the remaining espresso mixture. Divide the remaining cream between the jars and smooth it out.

9

Step 9

Cool the tiramisu overnight and dust with baking cocoa before serving.

For the recipe, you'll nee:

Ingredients

Portions

6

Food

  • 225.0 g Flour
  • 150.0 g Sugar
  • 1.0 tsp Vanilla sugar
  • 1.0 tsp Baking powder
  • 50.0 ml Vegetable oil
  • 250.0 ml Sparkling water
  • 100.0 ml Cold coffee or espresso (alternatively cocoa)
  • 4.0 tbsp Amaretto (alternatively apple juice)
  • 200.0 g Whippable vegetable cream
  • 400.0 g Soy yoghurt
  • Zest of ½ organic lemon
  • 50.0 g Icing sugar