Protein Tiramisu

For the sponge layer:⁣

• 10g Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 25g⁣ vanilla cake mix
• 10g⁣ self raising flour
• 2g⁣ bicarbonate soda
• 2g⁣ baking powder
• 1 cup almond milk

For the filling: ⁣

• 15g Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 50g⁣ coconut yoghurt
• 50ml coconut cream - opened the refrigerate this allows the cream to thicken up
• 20g⁣ cream cheese
• 2g xanthan gum
• 1g cinnamon ⁣
• 4g ⁣sweetener

For the sauce:

• 2 teaspoons instant coffee
• 2ml kahlua

To make the sponge layer:⁣

1. Combine all sponge ingredients to form a cake like batter. Place into a lined rectangular cake tin and bake in oven for 15-20 minutes on 180 degrees. ⁣

To make the filling: ⁣

1. ⁣Place all filling ingredients in a stand mixer and allow to beat together for 20 minutes. ⁣
2. Pull sponge from the oven and allow to cool. Slice into 3 slices. Then take a cheesecake tray and place a small amount of filling into the tray. ⁣

To make the sauce:

1. Combine instant coffee and kahlua in a bowl with hot water.
2. Dip a slice of the sponge into the bowl and then press into the filling to release the air.
3. Add more filling then add another slice of soaked sponge, repeating this process until all the filling and sponge are used⁣.
4. Place into the fridge to set.
5. Sprinkle with chocolate powder and serve.