• Preheat the oven to ~ 350 °F (180 °C).

Bake the Tiramisu Base Yourself in a Few Steps

• Mix the dry ingredients – flour, ground oatmeal (put it briefly in the mixer to grind it), birch sugar, salt – in a bowl.
• Then follow with the wet ingredients (oil, vanilla extract and mineral water). Add these to the dry ingredients and mix well.
• Line a baking sheet with parchment paper (and/or grease it). Spread the dough relatively thin (about 1–2 cm) on the baking sheet and bake in the oven for 20 minutes.

Prepare the Vegan Mascarpone Cream

• While the base is baking, continue with the mascarpone cream. To do this, first let the vegan mascarpone soften a bit at room temperature. Then put it in a bowl and mix with a hand mixer until creamy.
• Pulverize the birch sugar with a mixer. Then add to the mascarpone. Also add the vanilla extract.
• Whip the vegan whipping cream in a separate bowl with a hand mixer. Then add to the mascarpone mixture and set aside.

Prepare the Tiramisu Base

• Remove the tiramisu base from the oven and let it cool. Then cut the base in half and cut each half into about 8 strips.

Prepare the Coffee Mixture

• First prepare an espresso.
• Let the espresso cool down and then mix it with Amaretto.

How to Layer the Vegan Tiramisu

• First, line the bottom of a large baking dish (approx. 11x9 inch (29x23 cm)).
• Spread the coffee mixture on it.
• Spread the mascarpone cream on the tiramisu base.
• Put the baking cocoa through a fine sieve and sprinkle on the tiramisu.
• Now place the tiramisu in the refrigerator for 8–12 hours or simply overnight.