Vegan Chocolate Tiramisu Puds
Ingredients
- 200 ml vegan double cream alternative (i used @alpro)
- 1/2 tsp vanilla extract
- 70 g dark chocolate
- 8 digestive biscuits
- 50 ml espresso (i used @cannacoffee.uk)
- 2 tbsp rum (i used @justasplashco)
- 1-2 tbsp cocoa powder (i used @gochocchick)
Preparation
Make the espresso
Once cool, add the alcohol, stir, transfer into a shallow bowl and set aside
Pour the cream into a bowl and whip until it forms stiff peaks
Using a silicone spatula, gently fold in the vanilla extract
Melt the chocolate
Once melted, fold in 3 tablespoons of the whipped cream and stir until combined
Dip four digestive biscuits in the espresso and rum mixture, one at a time then transfer into a glass, two in each one
Divide the chocolate mixture between the two glasses, then place in the fridge for 5-10 minutes to set
Dip the remaining four digestive biscuits in the espresso and rum mixture, and place on top of the chocolate mixture, two in each glass
Top with the remaining whipped cream – you can do this with a spoon or transfer the cream into a piping bag and pipe the cream for a neater pattern
Place in the fridge and chill for at least 30 minutes
To serve, dust with cocoa powder