270ml vegan double cream
255g vegan plain cream cheese
8 pieces of vanilla sponge that will fit each glass (homemade or store-bought such as OGGS, available in supermarkets including Sainsbury’s and Waitrose)
1 tsp vanilla extract
1.5 cups of espresso coffee (or strong coffee)
1 tsp brandy (optional)
Cocoa powder to dust the top
1/3 cup of sugar
1) To a large bowl pour in the cream, vanilla and sugar. Whisk for a few minutes until it starts to thicken.
2) Add the cheese and whisk until combined. Making sure your coffee is cool add the brandy and give it a stir.
3) Dip the sponge briefly in the coffee and then place in the base of each glass. Add a layer of cream then repeat with another dipped sponge. Top with cream and dust with cocoa powder.
4) Allow the desserts to set in the fridge for at least two hours before serving.