Vegan protein tiramisù cup with coffee-soaked rice sponge

Ingredients

For 1 serving

• Rice flour15 g
• Pea protein powder22 g
• Pea milk180 ml
• Cornstarch8 g
• Baking powder2 g
• Brown sugar10 g
• Espresso1
• Unsweetened cocoa powder4 g
• Vanilla extract1 teaspoon

Method

1. Make the espresso and let it cool.
2. In a microwave-safe mug mix the rice flour, about a third of the pea protein, the baking powder, half the brown sugar and a splash of the pea milk, until thick and smooth.
3. Microwave at 800 W for 1 minute, until the sponge has risen and feels dry; turn it out and let it cool.
4. In a small pan whisk the cornflour into the remaining cold pea milk with the vanilla extract, then heat over medium heat, stirring constantly, for 3–4 minutes, until the cream thickens; let it cool for 5 minutes and whisk in the remaining protein and sugar.
5. Cut the sponge into roughly 1.5 cm cubes, put them in the bottom of the glass and soak them with the coffee.
6. Cover with the cream, level it and chill for 1 hour, until cold and set; dust with the cocoa just before serving.