Directions

• Start by preheating the oven at 175 degrees. Place a baking sheet on a baking platter.
• For the cake: mix the oat milk, the vanilla sugar and the vinegar in a bowl. In a different bowl you mix the flour, the butter, the sugar and the salt into a light mixture.
• Then mix both bowls gently but well. Pour it on the baking platter and place it for 30 minutes in the oven.
• For the coffee syrup: you mix all ingredients. Make sure the sugar dissolves in the hot coffee. Let it cool off.
• For the mascarpone cream layer: mix in a food processor the cashew nuts, the honey, the coconut oil, the seeds from the vanilla pod and the oat mil. It should become a great cream.
  Now divide the quantity into two separate bowls. In one bowl you add the coffee syrup. In the other one you add the pods of the second vanilla pod.
• Check in the meantime if your cake layer is doing alright in the oven. Not staying too soft or nog baking too dark. If it’s ready then take it out of the oven and let it cool off.
• Now you can start building the Tiramisu. You can do this in separate glasses or in a nice bowl. You start with a layer of cake. Then you bring a layer of the coffee cream on top of it. And then a layer of the vanilla cream. Let it rest in the freezer for 10 minutes. Take it out of the freezer and repeat this process until you are out of stock with the layers.
• When you are frinished, place the Tiramisu in the freezer for an hour and then let it rest in the fridge until you are going to serve it. But it should stay at least for 5 hours in the fridge.
• When serving you bring on a fine layer of pure chocolate powder on top of your Tiramisu. Make use of a small sieve for an even and velvet like layer.