Ingredients
(about 4 servings)
For the cream
2 jars of Oat Biogurt Coffee
300 g Veg Egg
30 g agave syrup
For the biscuits and soaking
400 g Digestive-type biscuits
100 g coffee
15 g agave syrup
For decoration
Unsweetened cocoa powder to taste
Made with
Preparation
In a bowl, combine Oat Biogurt Coffee, Veg Egg, and agave syrup.
Whip the mixture with an electric whisk until you get a very smooth cream.
Cover with cling film and let it rest in the refrigerator for at least 2 hours.
Once chilled, assemble the tiramisu in glasses, alternating layers of cream and biscuits soaked in hot coffee sweetened with agave syrup.
Finish with a dusting of cocoa powder.
Let the tiramisu glasses rest in the fridge for a few hours, preferably overnight.
