Ingredients (per 8 portions)
For the dessert
3 packs of vegan cookies .
9 cups of coffee at room temperature
500 ml soy cream or other type (very cold)
500 gr. Vegan custard
Cacao amaro q.b.
Sugar to taste.
Water to taste.
For the custard
500 ml soy drink
60 gr. sugar
40 gr. Starch more
Vanilla flavor
Cooking: pot (for the custard)
Difficulty: medium-easy
Pastry cream process
Put in a saucepan l’ starch and sugar and dilute them with the soy drink, turn on the heat and bring to a boil, stirring constantly . Halfway through cooking add the vanilla . To boil 2 minutes. Turn off the heat and cover everything with plastic wrap and let it cool.
Procedure
Whip the cold cream for a few minutes with an electric whisk until it is nice and firm .
Mix the custard cream very well .
Add sugar to the coffee according to your liking of sweetness . Add some’ of water and mix.
Take a baking dish .
Dip the biscuits in the coffee and distribute them next to each other’ other. Then spread a generous layer of cream . Start over with the cookie layer and so on, until you get to the edge of the pan (l’ last layer must always be cream). Sprinkle everything with bitter cocoa and keep in the fridge.
PS: for children, decaffeinated coffee can be substituted for normal coffee.
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