Method (mascarpone)

1. Add the dairy-free butter, silken tofu, sugar, yogurt, vanilla, vegan Nutella and cocoa powder into a high speed blender. Blend this for at least 5 minutes until super smooth and creamy. You may need to stop and scrape the sides of your blender down a few times to make sure everything is incorporated.
2. Pour the dairy-free whipping cream into a stand mixer fitted with balloon whisk attachment, whip on high speed until thick. You can also do this by hand with an electric hand whisk.
3. Pour the mixture over the whipped cream, use a spatula to fold the two together. Don’t over mix! Place in the fridge while you begin the assembly. 

Method (assemble)

1. Brew some espresso / coffee. Allow it to cool down as you don’t want to burn your fingers while dunking the cookies.
2. Dip the bourbon cookies one by one fully into the espresso or coffee and lay down in the dish in a single layer. I use a 10×9 inch rectangular dish (this uses appropriately 2 packs of bourbon cookies). 
3. Spoon some of the mascarpone on top in a generous layer. Spread it evenly with an off set spatula. (Refer to video for example). Optional: drizzle some melted vegan Nutella over the top. Repeat until you’ve used up all the coffee dunked biscuits and chocolate mascarpone cream.
4. Place the Nutella tiramisu into the fridge for 6 hours to set. Alternatively leave it in the fridge overnight to set for best results.
5. Once it’s set, pour over a generous layer of vegan Nutella and spread out into an even layer. 
6. Return back to the fridge to set (at least 2-4 hours).
7. Use a sharp knife to cut the tiramisu into squares, serve and enjoy!