Tiramisu Kreme Roll
Recipe to follow:
Cake:
Egg Replacer for 4 eggs
½ cup fine sugar
¾ cup self-raising flour
2 tablespoons corn oil
1 tsp vanilla
Whisk egg replacer and sugar till light and fluffy.
Gently fold in sifted flour, vanilla and corn oil into the “egg” mixture.
Pour into a rectangular tray of 10" x 14" lined with greaseproof paper, and then bake at 350 for about 10 minutes.
Remove from oven and leave to cool on a wire rack.
Filling:
2 cups non-dairy whipped topping or nut kreme (previous recipe)
8 oz Tofutti Cream Cheese
1 Tbsp Rum
1 Tbsp Marsala Wine
Combine, folding in whipped topping last.
1/2 cup coffee
3 tsp agave syrup
Mix well.
When sponge cake is cool, brush with coffee syrup, spread the filling onto sponge cake. Roll up from the short side and then trim the ends using a sharp knife.
Refrigerate.
Dust with cocoa powder, slice and serve.
6-8 servings.