The Best Vegan Tiramisu (Quick and Easy )

1. First, boil the espresso and dissolve 2 tablespoons of the sugar in it. Then let it cool down and stir in the amaretto. 2. Beat the dairy-free cream with an electric hand mixer, adding cream stabilizer if needed, until fluffy and stiff peaks form. Set aside. 3. In another mixing bowl, mix the mascarpone with the remaining sugar until creamy. Then carefully fold in the whipped cream with a spatula. 4. Place the rusks side by side on the bottom of a baking dish (approx. 7x9.8-inch / 18x25-cm) and drizzle with the cooled espresso (or dip the rusk in the espresso first and then place in the dish). 5. Fill the mascarpone cream into a piping bag and pipe it on the soaked rusk. Repeat this process with another layer of rusk and cream. 6. Put the tiramisu in the refrigerator for at least 4 hours (or overnight). 7. Before serving, dust with cocoa powder and decorate as desired. Enjoy!