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Showstopping BAKES

Put your apron on and get set to create your best bakes yet. Friends and family are set to be impressed

Showstopper tiramisu trifle with caramelised popcorn

This is a wholesome and decadent version of a popular Italian dessert! Going back to the origins of tiramisu, this recipe is a great way to use leftover cake or biscuits, because, you know, food waste! Your guests won’t realise your secret plan, as these trifles are strategically decorated with pretty and crunchy popcorn (of course, this is optional)! Because the tiramisu is in trifle glasses, you don’t have to worry about it collapsing. Trifle glasses are often a great way to transform (or mask) a failed crumbled dessert into something fabulous!

By Anthea Cheng Serves4| Prep15 minsplus chilling | Cook20 mins| Calories636(per serving)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Eat Healthy - Jan 2020
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About Vegan Food & Living Magazine

After all the overindulgence of Christmas, it's time to start thinking about a fresher approach to cooking and we have plenty of vegan recipes to inspire in the January issue of Vegan Food & Living. From the cauliflower kung pao on the cover to chickpea curry, bean feast chilli and lentil moussaka, we've got plenty to tempt you. Also this issue, we've got comfort food from Dirty Vegan Matt Pritchard, a Chinese feast you can whip up for just £1 a portion, show-stopping bakes that will truly impress and easy mid-week dinners. Plus we reveal how you can coach a friend through Veganuary, how to cope if you're the only vegan in the office and share 10 steps to a happier you in 2020. This issue, to celebrate Veganuary, we also have a free guide to Veganuary with a 7 day meal plan, the best supermarket buys, easy swaps and meals requiring just 5 ingredients. Don't miss out, download the issue today!