Meera Sodha's recipe for vegan tiramisu | The new vegan

Tiramisu means "pick-me-up": both a promise and a command. And he has my heart. It's one of three Sodha family puddings of choice for all special occasions (trifle and cheesecake are the others, since you ask), so it was only a matter of time before that I complete the whole of this column. I'm obviously biased, but I think this recipe has advantages over the original. Without the traditional dairy or eggs, it's luxurious without being too rich, and instead of the elongated savoiardi biscuits there's a flat sponge that can be cut into any shape to fit any dish of service of your choice.

Vegan tiramisu< p class="dcr-kpil6a">I like a sponge to cream ratio of 30:70 and tend to make two medium sized tiramisu in serving plates lips (play with the ratios according to your preferences). You will need an electric whisk and a mixer. For those on a budget this costs around 75p per serving, and can be even cheaper using alcohol you already have around the house or excluding it altogether.

Prepare 5 mins Cook 35 mins, plus rest timeChill 2 hrs+Serves 8 to 10

For the sponge cake170g plain flour (gluten-free, if you like)85g caster sugar¾ teaspoon baking powder ¼ tsp baking soda 150ml whole grain oats milk 50ml light olive oil ¾ tsp apple cider vinegar 250ml brewed coffee - either an espresso or 2 tbsp espresso powder + 250ml freshly boiled water 3 tbsp brandy or rum, optional

For the cream290g silken tofu, drained 100g cheese soft vegan - Sainsbury's own brand or Sheese works best here 90ml light olive oil 100g caster sugar 3 tbsp. mild marsala 250ml vegetable whipping cream - I find Oatly works well 1 tbsp. >

Preheat oven to 200C (180C fan)/390F/Gas 6 and line a shallow baking sheet approximately 34cm x 24cm with parchment paper. Push the paper well into the corners and don't worry too much about creases.

Do the sponge first. Put all the dry ingredients (i.e. the first four) in a large bowl, make a well in the center and add the milk, oil and vinegar. Whisk to combine until smooth, then scrape into the lined tray and gently swirl it back and forth to level the batter. Bake the plate for 15 minutes, until the biscuit is golden on top.

To make the cream, put the drained tofu, the soft cheese, oil, sugar and marsala in a smooth blender and blitz. In a bowl, whip the cream for about three or four minutes, until it can hold its shape. Fold the tofu mixture into the cream until combined, then put the bowl in the fridge.

To assemble the tiramisu, stir in the brandy or rum , if any, in coffee. Cut the sponge into pieces to cover the base of your dish(s), then slowly and evenly pour the drizzled coffee all over the top. Spoon the cream mixture in so that it completely covers the tiramisu(s). Using a fine-mesh sieve, shake the cocoa over the top, then grate the chocolate, if any. Put the tiramisu(s) in the fridge for at least a few hours (and up to a few days), to allow them to set and the flavors to blend.