Silken Tofu Tiramisu
Serving Size empty
Prep Time empty mins
Cook Time empty mins
Difficulty Easy
Ingredients
- 300 g Nasoya Silken Tofu
- 100-150g granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 480g thick scoopable canned coconut cream
- Vegan ladyfingers
- 1 cup strong coffee
- Cocoa powder
Preparation
- Make the mascarpone. Add the tofu, sugar and vanilla to a food processor or high-powered blender. Blend until the mixture is smooth and there are no chunks of tofu.
- Add the coconut cream and blend for 1 minute or until the mixture is just combined. Be careful to not blend it for too long otherwise the mixture may split.
- Set up your kitchen so you have an 8x8 inch baking dish, a bowl of coffee and your vegan ladyfingers. Using 1-2 forks or your fingers, dip a cookie in the coffee for 2-3 seconds then quickly transfer to the bottom of your baking dish. Pour half of the dairy-free mascarpone on the soaked cookies. Smooth the surface with the back a spoon.
- Repeat with the remaining cookies and create one more layer of mascarpone.
- Cover the tiramisu and chill in the fridge for at least 4 hours or overnight.