Tiramisoy

I made this recently for some friends and it went down a treat!

Ingredients

For the sponge fingers:

• 200g Self-Raising Flour
• 3 tsp/15 ml Baking Powder
• 100g/3 oz Sugar (I used finely-ground Raw Cane Sugar)
• 3 Tbsp Freshly-ground Flax Seeds (a.k.a. Linseed)
• 75ml Water
• 1/2 a ripe Banana (50g)
• 50ml Soya, Rice or Oat Milk
• 1 tsp Vanilla Extract

For the rest:

• 1/2 cup of pre-made cold coffee (strength to taste)
• Shot of brandy/ rum/ kahlua/ tia maria/ contreau (optional)
• 600 - 700g Soy Custard (I used 2 x Mocha Provamel Desserts + 4 x Vanilla flavour ones)
• Cocoa or carob powder, for dusting

Method

To make the sponge fingers:

1. Preheat the oven to 180C.
2. Sift dry cake ingredients together in a large mixing bowl.
3. Whizz up the flax seeds in a blender or grind them with mortar and pestle, and whisk them with up with the water in a jug.
4. Mash up the 1/2 banana and whisk it in with the flax-seed mixture.
5. Make a well in the middle of the dry ingredients and pour the banana/flax-seed mixture into it.
6. Pour in the milk substitute and vanilla extract and mix lightly until just combined.
7. Transfer mixture to two shallow greased or lined cake tins.
8. Bake for 20 mins, or until a skewer inserted into the middle comes out clean.
9. Remove cake from the oven and leave to cool on a rack for 15 mins.
10. When cooled, cut into strips about 1.5 cm wide.

To assemble the pudding:

1. Start to place the sponge fingers into the base of a large glass/plastic bowl, lining the bottom.
2. Continue to layer the sponge, pressing down firmly, until the sides of the bowl are also covered, with the base having a thick, springy layer.
3. If using alcohol, mix the shot with the coffee and pour evenly over the sponge base. 
4. If using plan soy custard, halve and put into two seperate bowls, mixing a teaspoon of cocoa in with one. Then pour the 'cocoa' custard of the sponge and top with the plaun custard.
5. If using Provamel/Alpro desserts, pour in two of the vanilla desserts, then the mocha ones and top with the rest of the vanilla.
6. Dust with cocoa powder and serve.