Step 1: Blitz the cookies and vegan butter in a food processor and press them into an 8 or 9 inch cake pan pan lined with parchment. Lightly brush with espresso rum soak. Step 2: Blend all of the coffee layer ingredients in a high-speed blender until completely smooth. Pour it into the lined pan. How to Make Tiramisu: Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple: Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole. Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes.

To use ricotta cheese as a mascarpone substitute, follow these simple steps: 1. Choose a high-quality, whole-milk ricotta cheese for the best flavor and texture. You can also use part-skim ricotta, but the result might not be as creamy. 2. Place the ricotta in a fine mesh sieve or cheesecloth.

Step 3: Build the Tiramisu cups. Break the ladyfingers in the middle. Combine the coffee and the liqueur in a plate and very briefly (almost instantly) dip them in coffee mixture. Place 3 pieces of cookies at the bottom of each cup/glass and top with 2 full tablespoons of the Mascarpone filling.
Set aside. In a metal mixing bowl, combine the raw eggs, sugar, and more sweet Marsala. Set the bowl atop but NOT IN a pot of simmering water much like you’d set up a double boiler. Use an electric hand mixer to beat the mixture until it reaches 160°F AND has doubled in volume.
Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency). Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside. Clean bowl and whisk. H15Vd.
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    • mascarpone or cream cheese for tiramisu