Ingredients

Product Substitutes

For Lighter version use Philadelphia LightFeeling experimental?

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Method

1
First prepare the sponge cake. Instead of baking it in a spingform pan, you can spread the dough on a well-greased and floured baking tray so that it doesn‘t get too high. However, make sure that this also shortens the baking time and always keep an eye on the dough so that it doesn‘t get too dark.
2
Allow the sponge to cool a little and cut it into the desired shape (glass or a large shape). You will need 2-3 layers of sponge cakea per mould.
3
In the meantime, make the espresso, leave to cool and mix with Amaretto.

PRO TIP

Preparation of the vegan spounge cake:

Preheat the oven to 180 °C. In a large bowl, mix together the flour, sugar, vanilla and baking powder.

Then add the oil and water and stir in briefly.
Grease a cake tin or baking tray, pat out with flour and pour in the batter.

Bake at medium heat for 30 min.

Taste the batter with a chopstick to see if it is cooked through.

Depending on the color and the test with the chopstick, increase or decrease the time. Then leave to cool and continue baking.

4
For the cream, put the vegal Philadelphia in a bowl. Whip the vegetable cream and carefully fold it into the vegal Philly. Depending on your taste, you can now add a little icing sugar and mix until is sweet enough for you.
5
When the sponge, espresso and cream are ready, it‘s time to layer. Place the sponge cake into the tin and spread with espresso mixture. Then spread the cream on top and start all over again until the mould is filled. Finally, dust thickly with cocoa powder.
6
Leave the Tiramisu to stand in the fridge, preferably overnight.