This vegan cold delicacy is indistinguishable from the original.

INGREDIENTS

• 500 ml soy yoghurt
• 150-200 ml espresso
• 30 g birch sugar
• 3 packet vanilla sugar
• 5 drops bitter almond flavor
• Dash cinnamon
• Dash salt
• 300 g vegan whipping cream
• 2 packets whipped cream stabiliz
• zwieback
• 2 tablespoons cocoa powder

PREPARATION

On previous day:

• Lay out a sieve with a clean kitchen towel and put it on a pot.
• Add soy yoghurt
• Wrap the remaining parts of the towel over the yoghurt mass and put some weight on it (a small plate or cup)
• Drain overnight in the refrigerator.

The next day:

• Prepare espresso and let cool
• Put drained yoghurt in a bowl
• Mix it with birch sugar, vanilla sugar, cinnamon, salt and bitter almond flavor
• Whip the whipping cream with the whipping cream stabilizer
• Fold whipping cream into yoghurt mass
• Dip half of the zwieback in the espresso and place a bowl with them.
• Distribute half of the yoghurt cream mixture on top.
• Dip the second half of the zwieback in the espresso and place on the cream.
• Distribute remaining cream on top
• Smooth out
• Allow at least 2 hours (better overnight) to cool
• Sprinkle with cocoa powder before serving
• Serve and enjoy!