STEP 1: Begin by making the Savoiardi biscuits. Preheat the oven to 180c and line a 25x35cm baking sheet with parchment paper. Sift all dry ingredients into a mixing bowl before adding the combined wet ingredients, then gently combining using a spatula or metal spoon. Pour the batter into the tray and bake for 25 minutes, rotating the tray (front to back) half way through. Allow to cool then cut into biscuits wide enough to fit your serving dish, and approximately 3cm width. Place on a wire rack then bake for another 10 minutes at 120c (this will give the biscuits their slightly crisp texture (perfect for soaking up the coffee and liquor), before then setting aside and allowing to cool completely.
STEP 2: Make the custard. Whisk together all of the ingredients then bring to a simmer over a medium heat stirring constantly before turning down the heat and cooking for 8 minutes (again stirring constantly) or until thickened. Remove from the heat, transfer to a small bowl and allow to cool before transferring to the fridge and chilling for at least an hour.
STEP 3: Make the whipped Crematta. Using a stand mixer, begin by whipping the plant based cream until it begins to thicken. Add the crematta and icing sugar, whip at high speed for 3-4 minutes until you have a nice, thick cream that holds in peaks. Pour in the chilled custard and mix again to combine. Keep cool in the fridge until ready to use.
STEP 4: When you are ready to assemble the Crematta Tiramisu, line the base of a 27x18 glass serving dish with the biscuits, spoon over half of the coffee and liquor mix. Pour over half of the whipped Crematta, smooth to the edges of the dish in an even layer with the back of a spoon then repeat the process then chill in the fridge for at least 6 hours.
STEP 5: Before serving, sieve the cocoa powder over the top before slicing into 6-8 generous portions ready to be spooned into bowls and enjoyed!