How to make
* You can also use instant coffee: 1-2 tablespoons, just be sure to increase the amount of water to 150 ml.
Blend the coffee layer ingredients, until a smooth mixture is obtained and pour it into a baking tray lined with parchment paper.
Distribute it well and set it aside.
Blend the ingredients for the mascarpone cream, but keep in mind that the mixture turns out much more liquid than the previous layer. Do not worry about that.
Pour it over the coffee layer and put it in the freezer for 2 hours.
Sprinkle it with cocoa, cut it and you can choose where to store the fudge.
I put half of it in the freezer for a more ice creamy feel and the other half in the fridge, where the vegan tiramisu fudge becomes a lot more creamy, so choose which option you prefer.
