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     Title: Dreamy Homemade Vegan Tiramisu PT 2
Categories: Dessert, Italian
     Yield: 8 Servings

          See part 1

 Pipe 4" long "fingers" onto the parchment paper, leaving at least 1/2"
 between the fingers. I usually end up with about 18 ladyfingers. Dust
 the fingers generously with powdered sugar and then place them on the
 center rack of a preheated oven. Bake for about 14 minutes, until the
 cookies are fairly solid. Set aside and allow them to cool for at
 least 20 minutes.

 Make the Espresso Syrup:

 Make the espresso syrup by mixing together the espresso (or strong
 coffee), alcohol (or water), and caster sugar, until the sugar has
 completely dissolved. Allow it to cool for 10 minutes before
 beginning assembly.

 Assemble the Vegan Tiramisu:

 Soak the ladyfingers in the espresso syrup for about 3 to 5 seconds
 each, flipping them over if necessary. Place the soaked "fingers" on
 the bottom of your pan.

 Pour half of the creamy filling over the top of the ladyfingers.
 Repeat soaking and placing another layer of ladyfingers on top of the
 filling. Pour the remaining creamy mixture over the ladyfingers.

 Cover the vegan tiramisu with plastic wrap or other air-tight lid and
 place it in the refrigerator for at least 6 hours, if not overnight.
 Dust with cocoa powder before serving.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 homemade-vegan-tiramisu-recipe-easy-delicious/>

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