Tiramisu 🇮🇹

Preheat the oven to 180°. For the sponge cake, in a food processor, grind the oat flakes until they are like flour. Add the yeast, eggs, 4 dates and 150 ml of milk and blend well until a dough consistency.

In a baking dish, put oiled parchment paper (so that it does not stick) and add the mixture. It must have a height of 1 cm.

Bake for 30 minutes at 180°. When ready, allow to cool and cut in two. Set aside.

For the cream cheese, mix the whipped cheese, 8 dates and 200 ml of milk and blend well. Set aside.

Prepare 400ml of coffee. I have used natural ground coffee but it can also be made with instant coffee. Set aside.

When everything is ready, put a layer of the sponge cake and soak well with the coffee. Let it stand until everything is absorbed (be careful, it does not have to be too soft).

Put several spoonfuls of the cream cheese cream on top and sprinkle well with pure cocoa.

Soak the second layer of the sponge cake and let it rest as well. When it is wet, put it on top of the previous layer of cheese and pour the remaining cream. Sprinkle cocoa again and let stand in the refrigerator for at least 4 hours.