Not tiramisu

Today I'm teaching you how to make this Non Tiramisu!

Why Not Tiramisu? Because I wanted to create a dessert that resembled tiramisu, but easier, quicker, without ladyfingers, and vegan, so I gave it this name.

Procedure

For the ganache.

In a jug in the microwave, or in a saucepan over low heat, bring the cream and glucose to the boil, then pour into another jug ​​over the chocolate, adding the instant coffee.

Blend with an immersion blender to create a nice emulsion.

When it reaches a temperature of around 60°C, add the margarine and blend. 

Cover with cling film and leave to rest in the refrigerator for at least 2 hours until it has cooled and solidified. 

Then transfer to a piping bag and store in the fridge.

In a bowl with an electric whisk, or in a stand mixer fitted with a paddle attachment, whip the cream with the icing sugar and cinnamon at medium speed until it is semi-whipped.

Prepare the syrup, heat the water and add the coffee and sugar, stirring to dissolve.

Start assembly.

Dip the biscuits in the coffee and make a single layer in the baking dish.

Cover with a layer of ganache (about 90 g) and level with a spatula.

Cover with a layer of cream (about 240 g) and level with a spatula.

Then repeat this process 2 more times: soaked biscuits + ganache + cream.

In total there will be 3 layers of biscuits, 3 of ganache and 3 of cream. 

Cover the last layer of cream with a dusting of bitter cocoa powder.

Let it rest in the refrigerator for a few hours before eating it.