Egg-free Tiramisu in 8 Steps

Start by gathering the ingredients (makes 8 servings):
- 250 g of ricotta (healthier and cheaper than the traditional mascarpone)
- 1 pack of speculoos cookies
- whipping cream (I used ALPRO soy-based)
- coffee
- sugar
- chocolate powder

Prepare the receptacles you will put your tiramisu in. Mine were 4 short glasses, but you can use ramekins, large oven dishes, verrines, etc.

Step 1: Brew a bowl or cup of coffee and let it cool.

Step 2: In a large bowl whip the cream until the volume increases, then whisk in ricotta until smooth. Add sugar, and a spoonful of coffee if desired.

Step 3: Quickly soak some speculoos cookies in the cooled coffee.

Step 4: Layer it at the bottom of your glass (or other receptacle). Repeat desired number of times (I made 3 layers of cookies each time).

Step 5: Spoon in some of the ricotta mixture. This will form the 2nd layer.

Step 6: Repeat steps 4 and 5 as many times as desired. End with a ricotta layer.

Step 7: Refrigerate overnight, or at least 4 hours until set.
Step 8: Sift on some chocolate powder. You can either cover the whole top with chocolate, or use a template to make a shape.

You can see the layers very well in this half-eaten one: