Tiramisu

500 grammes soy cream 200 grammes soft (roomtemperature) vegan butter a shot of Amaretto (almond flavoured liqueur) 6 tbs sugar or agave nectar 1-2 vanilla pods two cups of coffee unsweetened cocoa powder vegan sponge cake or if not available rusk/zwieback or slightly toasted sandwich

Mix together whipped soy cream, butter, 6 tbs sugar or agave nectar and the inside of the vanilla pods. In an other bowl mix two cups of cooled down, strong coffee and a shot of Amaretto, if desired add some sugar or agave nectar to it. Take the spongecake or the alternative and dip it into the coffee mixture (just for a second) and cover the bottom of a bowl/dish with it. Then spread some of the cream mixture (about 1/3) on it. Make about two more layers this way. Cover the top with cocoa powder and put into the fridge. Let it sit over night so the spongecake softens by soaking the spare moisture from the cream mix.