Gingerbread Tiramisu

We’re not sure you’ll have leftovers of this Gingerbread Tiramisu… seriously, she’s SO 👏🏻 good 👏🏻. Invite your bestie over, pop on a movie, and dive into this scrumptious dessert! She’s a little spicy, a lotta creamy, and definitely dreamy. No notes on this recipe, we believe it’s perfect! Tag us @cocojune_organic in all your creations, we want to see you enjoying this treatttt!

WHAT YOU’LL NEED FOR THE GINGERBREAD TIRAMISU

For the Sponge Layer

• 150 ml espresso or very strong coffee
• 10 oz of ginger snap cookies 
• 4 tbsp granulated sugar 
• 12 vegan lady fingers

For the Cream Layer

• ¾ cup vegan butter melted 
• 1 ⅔ cup firm silken tofu
•  ½ cup cocojune Pure Coconut yogurt 
•  ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ginger, nutmeg and cinnamon

STEPS TO DELICIOUSNESS

1. In a blender, add all the ingredients for the cream layer. Blend until smooth, make sure there’s no chunks!
2. Get out your fav casserole dish, ready for the dipped ladyfingers. Dip the ladyfingers in your coffee then line them in your casserole dish.
3. Repeat the same step with the ginger snaps and layer them on top of the ladyfingers.
4. Dollop a heaping ⅓ cup of the cream mixture onto the cookie layer and spread evenly. Repeat the process with cookie and cream layering until you reach the top of the dish! Don’t skimp juners 😉
5. Place plastic wrap over the top and put the casserole dish in the fridge for a minimum of 5 hours, but ideally overnight. We know… patience is a virtue here!
6. Remove from the fridge, dust with cocoa powder, and diggggg in!