Vegan Limoncello Tiramisu

Zest the organic lemon (1 large) and set aside for garnish. Separately squeeze out the juice; you'll need about lemon juice (4 tbsp).

In a large bowl, combine vegan cream cheese (500 g), powdered sugar (0.5 cup), limoncello (4 tbsp), and lemon juice (4 tbsp). Whip with an electric mixer until smooth and creamy.

In a separate large bowl, whip vegan whipping cream (2 cups) with an electric mixer on medium speed until stiff peaks form.

Gently fold the whipped [vegan whipping cream] into the [vegan cream cheese] mixture using a rubber spatula. Do this slowly to maintain airiness.

In a deep bowl, combine plant milk (0.75 cup), limoncello (0.33 cup), limoncello (2 tbsp), and powdered sugar (3 tbsp). Whisk until well combined.

Using a large pyrex dish (13 x 9 inches / 30 x 22 cm), quickly dip each ladyfinger biscuits (30 vegan) into the [soaking mixture] for no more than 2-3 seconds. Arrange them in a single layer to cover the bottom of the dish. Break biscuits as needed to fit.

Pour just under half of the [vegan cream] mixture over the [vegan ladyfinger biscuits]. Gently smooth it out to an even layer.

Dip the remaining [vegan ladyfinger biscuits] one at a time into the [soaking mixture] and place them in a single layer on top of the cream.

Pour the remaining [vegan cream] on top and spread evenly. Garnish with [2-3 squares grated vegan white chocolate] and grated [lemon zest].

Cover the dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to set. Start 480m timer

Before serving, remove from the fridge and let it sit for 5 minutes. Slice into pieces and enjoy!