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. Step 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. Step 1: ⁣Place all filling ingredients in a stand mixer and allow to beat together for 20 minutes. ⁣
2. Step 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. Step 1: Combine instant coffee and kahlua in a bowl with hot water.
2. Step 2: Dip a slice of the sponge into the bowl and then press into the filling to release the air.
3. Step 3: Add more filling then add another slice of soaked sponge, repeating this process until all the filling and sponge are used⁣.
4. Step 4: Place into the fridge to set.
5. Step 5: Sprinkle with chocolate powder and serve.