Vegan tiramisu

Tip the soya milk and vinegar into a small pan over a low heat. As the mixture starts to curdle, remove from the heat and stir in the coffee granules. Mix together all the dry ingredients, then fold in the oil and curdled milk mixture using a spatula until just combined. Line a 26cm x 15cm baking tin with baking paper and pour in the batter, spreading it evenly to the edges. Bake for 15 mins until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin, then invert onto a chopping board or tray.

For the coffee liquor, pour the marsala, coffee granules and brown sugar into a frying pan over a medium heat. Stir, then carefully light the liquid using a kitchen blowtorch or long-handled lighter, flambéing for 1 min. If the flame is too large or doesn’t die down, use a metal lid to cover the pan. Remove from the heat and set aside to cool. Spoon 2 tbsp into a small dish.

Whisk the whipping cream to stiff peaks in a large bowl using an electric whisk – vegan cream doesn’t get very stiff, so don’t worry about taking it too far. Whisk together the coconut cream, the reserved 2 tbsp of the coffee liquor and the sugar in a second small bowl, then fold this into the whipped cream. The final result should be firm, soft and taste slightly of coffee.

To finish, cut the sponge in half. Tip the remaining liquor into a shallow dish and soak the sponge pieces in it for 30 seconds on each side. Put one soaked sponge half in a deep dish that will snugly fit it, then spoon over half the cream. Top with the second sponge and the rest of the cream. Chill for a couple of hours before dusting with more cacao to serve.