SafePlates

Ingredients

• 500 g plums
• Juice of 2 oranges
• 1 tbsp orange zest, finely grated
• 200 g vegan cantuccini
• 400 g silken tofu
• 150 ml plant-based cream
• 80 g sugar
• 1 tsp vanilla extract
• 2 tbsp amaretto (optional, vegan)
• Cocoa powder for dusting

Instructions

1. Wash the plums, remove the pits and cut into small pieces. In a pot, simmer with the orange juice, orange zest, and 30 g sugar over medium heat for about 10 minutes, until the plums are soft. Remove from the heat and let cool.
2. Roughly crumble the vegan cantuccini and place them in a shallow dish. If using, evenly drizzle the amaretto over the cantuccini.
3. Place the silken tofu, plant-based cream, 50 g sugar, and vanilla extract in a blender and blend into a smooth cream.
4. Spread a layer of cantuccini on the bottom of a baking dish (approx. 20x30 cm), spoon half of the plum mixture on top, then spread half of the tofu cream over it. Repeat this process until all ingredients are used up, making sure the top layer is cream.
5. Refrigerate the tiramisu for at least 4 hours, preferably overnight, until set.
6. Dust with cocoa powder before serving and enjoy.