Coconut Tiramisu

Ingredients

• 3 x 270ml cans AYAM™ Coconut Cream (chilled overnight)*
• Scraped seeds of 1 vanilla pod
• ½ cup pure icing sugar, sifted
• 1 x 200g packet gluten free savoiardi biscuits
• 3 cups freshly brewed coffee, lukewarm
• Dutch cocoa powder to dust
• In a tray add the coffee. Gently dip in the biscuits and arrange them in a single layer in a serving dish roughly 20 x 25cm (I like to use a glass dish for presentation so you can see the layers).
• Spread half of the whipped coconut cream over the biscuit layer. Repeat the process with another layer of biscuits and cream. Cover with cling wrap and refrigerate for at least 4 hours to set.
• Remove cling wrap and dust with sifted cocoa powder to serve.