For the sponge cake
100 gr coconut sugar
100 gr rice flour
80 gr wheat flour
8 gr. dry yeast
150 ml plant-based milk
For the tiramisu
200 ml espresso coffee
For the cream
60 g coconut sugar
1 vanilla pod
40 g pure cocoa powder
150 ml vegetable cream (for baking)
Step 1: Whip the vegetable cream and remove the bowl.
Step 2: Sift and mix the rice flour and wheat flour with the dry yeast and coconut sugar. Then add the plant-based milk and beat with a whisk until you get a creamy texture.
Step 3: Put the mixture in a pastry bag and make cookies with a thickness of about 6 centimeters.
Step 4: Bake for about 10 minutes at 180°C. Remove and reserve.
Step 5: To prepare the cream, first clean the yucca by removing its head. Cut it into thick pieces and cook it for 20 minutes in boiling water.
Step 6: Remove the yucca and crush it until it has a creamy texture.
Step 7: Add the pressed coconut zest, the vanilla pod and the vegetable cream and beat it to form peaks.
Step 8: Mix all the ingredients with smooth and enveloping movements.
Step 9: Prepare an espresso and soak the cookies in it.
Step 10: Place a base of the mixture in a bowl or glass and add a layer of cookies. Repeat the process until the container is filled.
Step 11: Finally, sprinkle the cocoa powder on top.
Step 12: Store in the refrigerator until consumption.