Tiramisu. Need I say more? Make it at home, make it dairy free.
Adapted from the amazing RecipeTinEats
For the vegan version, try this recipe, which includes making your own ladyfinger biscuits.
Beat egg yokes and sugar until pale yellow and think (5-10 minutes)
Add vanilla and crème fraîche, and beat until just combined and smooth. Set aside.
In a separate bowl, beat egg whites until stiff (consider adding a little of the sugar to give it more hold).
Add half the cream mixture into the egg whites, gently folding through. When mostly incorporated, add remaining cream mixture and fold until just combined.
Mix coffee and booze (to make up the full volume of coffee, can add water to the coffee shots). Quickly dip in biscuits, and then line the bottom of a 20cm square dish.
Spread over half the cream, and then layer on the remaining biscuits (tip, lay them in the other direction to aid with structural integrity for serving).
Spread with remaining cream mixture.
Refrigerate for at least 4 hours (longer will aide with setting).
Dust with cocoa powder just prior to serving
Ingredients
Directions
Beat egg yokes and sugar until pale yellow and think (5-10 minutes)
Add vanilla and crème fraîche, and beat until just combined and smooth. Set aside.
In a separate bowl, beat egg whites until stiff (consider adding a little of the sugar to give it more hold).
Add half the cream mixture into the egg whites, gently folding through. When mostly incorporated, add remaining cream mixture and fold until just combined.
Mix coffee and booze (to make up the full volume of coffee, can add water to the coffee shots). Quickly dip in biscuits, and then line the bottom of a 20cm square dish.
Spread over half the cream, and then layer on the remaining biscuits (tip, lay them in the other direction to aid with structural integrity for serving).
Spread with remaining cream mixture.
Refrigerate for at least 4 hours (longer will aide with setting).
Dust with cocoa powder just prior to serving