Ingredients
Units
Scale
- 4-6 homemade brownie pieces
- 5-7 digestive biscuits
- 100g vegan cream cheese
- 200g vegan double cream
- 2 tbsp icing sugar
- 1 tbsp cocoa powder (plus more for dusting)
- 2 tbsp instant coffee
- 3/4 cup hot water
Instructions
- Make the tiramisu cream: In a medium sized bowl, using a handheld mixer, mix together the vegan cream cheese, icing sugar and cacao powder until smooth and creamy. In a separate large bowl, whisk the cold vegan double cream until thick and fluffy with stiff peaks. Transfer the cacao cream cheese mixture into the whipped cream and gently fold together until smooth and fully combined, being careful not to overmix. Refrigerate the tiramisu cream for around 30 minutes to help it firm up slightly and hold its shape when layered.
- Prepare the coffee: Mix the instant coffee with hot water and whisk until completely dissolved. Alternatively, you can use strongly brewed coffee or espresso.
- Prepare the layers: Cut the brownies into small bite sized pieces. Break the Digestive biscuits into medium sized pieces that will fit easily into your serving glasses.
- Layer the parfaits: Add a layer of brownie pieces to each glass. Quickly dip the Digestive pieces into the coffee, then add them over the brownies. Spoon or pipe over a layer of the vegan tiramisu cream and gently spread it around the glass. Repeat the brownie, coffee dipped Digestive and tiramisu cream layers one more time. Finish with a generous dusting of cacao powder.
- Serve: Serve immediately or refrigerate for around 30 minutes before serving. If making them ahead, keep refrigerated for 1 to 2 days and allow the parfaits to sit at room temperature for a few minutes before serving.
Find it online: https://cookingwithparita.com/recipe/tiramisu-brownie-parfaits/