AuthorAnna@TollerantCategoryDessert, TreatsPour cooled whipping cream into a bowl and whip it with an electric mixer until it is completely stiff.
Add the vegan mascapone, icing sugar and lemon zest and mix everything again until it's well combined.
In a separate bowl mix together the Espresso with the amaretto syrup.
*You also could add amaretto with alcohol too, but since we are using rusk instead of traditionally lady fingers it is necessary to add some kind of sweetener instead of just replacing the syrup with traditional amaretto.
Add the first layer of rusk into a 9×13 inch baking dish and sprinkle the espresso and amaretto mixture on top of it until every bit of rusk is completely soaked.
Then add half of the mascapone mixture on top.
Repeat by first adding another layer of rusk, then espresso/amaretto and finally the rest of the mascapone mixture.
Then let it sit in the fridge for at least 2 hours until serving.
Right before serving sift the kakao powder above the last layer of mascapone and finally enjoy.
Ingredients
Directions
Pour cooled whipping cream into a bowl and whip it with an electric mixer until it is completely stiff.
Add the vegan mascapone, icing sugar and lemon zest and mix everything again until it's well combined.
In a separate bowl mix together the Espresso with the amaretto syrup.
*You also could add amaretto with alcohol too, but since we are using rusk instead of traditionally lady fingers it is necessary to add some kind of sweetener instead of just replacing the syrup with traditional amaretto.
Add the first layer of rusk into a 9×13 inch baking dish and sprinkle the espresso and amaretto mixture on top of it until every bit of rusk is completely soaked.
Then add half of the mascapone mixture on top.
Repeat by first adding another layer of rusk, then espresso/amaretto and finally the rest of the mascapone mixture.
Then let it sit in the fridge for at least 2 hours until serving.
Right before serving sift the kakao powder above the last layer of mascapone and finally enjoy.