Coffee, cream and cookies make an easy icebox tiramisu

A creamy tiramisu is practically an icebox cake already; traditionally made with ladyfingers dipped in coffee, this version is stacked with bagged amaretti (which also makes it gluten-free). Though mascarpone is traditional, it can be pricey – it’s just as delicious without. If you’re worried about caffeine, decaf instant coffee is great for adding flavour without a caffeine boost.

1⁄2- 1 cup mascarpone (optional)

2 cups heavy (whipping) cream or 3-4 cups whipped coconut cream

3 tbsp brown sugar

1 tbsp instant coffee or espresso granules, dissolved in

1 tbsp water

1 tsp vanilla

1 package small amaretti cookies

Cocoa, for dusting

In a large bowl, whip the mascarpone (if you’re using it) to get rid of any lumps. Add the cream – or just put the cream in the bowl if you’re not using mascarpone – along with the sugar, coffee and vanilla and beat until softly stiff peaks form. (If you’re using whipped coconut cream, thaw it if necessary, and fold in the brown sugar, coffee and vanilla.)

Line a 8x4 or 9x5-inch loaf pan with plastic wrap and spread some of the whipped cream on the bottom. Cover with a layer of amaretti cookies, then spread more cream, more cookies, more cream and more cookies, ending with a layer of cookies. Cover and refrigerate for a few hours, or overnight.

Invert onto a serving plate, remove the plastic wrap, smooth the sides and dust the top with cocoa, shaking it through a fine sieve.

Serves 6-8.