Time: 8 hours (including chilling time)

Serves: 6-8

Difficulty: Medium


To make the biscuits

200g plain flour

100g caster sugar

50g soft brown sugar

1 Tbsp baking powder

¼ tsp baking soda

½ tsp vinegar

2 tsp vanilla bean paste

50ml sunflower oil

150ml oat/ plant milk

To make the custard & whipped crematta

200ml oat milk

65g caster sugar

35g cornflour

50ml amaretto (alternatively coffee liquor or almond liquor)

350g Julienne Bruno Crematta

250ml plant based whipping cream

150g icing sugar

To make the coffee dip

120ml coffee (strong brewed or espresso)

1 Tbsp soft brown sugar

60ml dark spirit (Amaretto, Brandy, Rum)

To dust the top

2 Tbsp Cocoa powder


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 make the 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 Creamatta, 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!


Creamy and indulgent, this is THE PERFECT holiday season dessert. Our take on the Italian classic layered dessert, Tiramisu.

This is one of those make ahead dishes that tastes even better when it's rested in the fridge overnight. The coffee and liquor soaked biscuits intensify in flavour whilst still retaining a delicate bite. The sweet, whipped custard Crematta spiked with amaretto provides the perfect rich yet beautifully light creaminess with each mouthful paired with the roasted, fruitiness of the cocoa.

Although this recipe takes a little more time, it’s deceptively simple to make and tastes so good and is great for serving family style at the table with everyone digging in with their spoons.

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