Don’t miss out on the delicious treats that Christmas brings with our plant-based Gingerbread Tiramisu!
Pour the boiling water into a jug, infuse the tea as well as the ginger and leave to one side.
Blend all the ingredients together until a fine crumb texture forms and set aside.
Clean the blender and tip in the cream ingredients, blend until smooth.
Place two tablespoons of the sponge mixture into the bottom of the serving glasses, press down so it sits snug in the glass, pour two tablespoons of the syrup mixture over the sponge and add around two tablespoons of the cream mixture on top. Place in the freezer for 10 minutes for the cream to set slightly.
Repeat the steps until the glass is full (sprinkle the sponge instead of press this time) to form bold layers and place in the fridge to set.
Once set, pipe the coconut whipped cream on top of the tiramisu, dust with cacao powder and place in the fridge for at least an hour.