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

  1. 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.
  2. 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.
  3. 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.
  4. Repeat with the remaining cookies and create one more layer of mascarpone.
  5. Cover the tiramisu and chill in the fridge for at least 4 hours or overnight.

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