Tiramisu made with Silken Tofu
Tiramisu made with Silken Tofu
Better than at the Italian place around the corner
Preparation
Melt the margarine in a pot and let it cool to room temperature.
Purée the Silken Tofu, orange juice, unrefined cane sugar and amaretto syrup in a blender. Stir in the cooled margarine until you have a smooth cream.
Dip the lady fingers in coffee, place in the baking dish and cover with the cream. Repeat this step until you have three layers. Spread the top layer of cream evenly with a spatula.
Sprinkle with cocoa powder and let it cool for at least three hours or preferably overnight.
Ingredients
| serves 6 | |
|---|---|
| 800 g | Taifun Silken Tofu |
| 350 g | margarine |
| 5 tbsp | full cane sugar |
| 70 ml | orange juice |
| 50 ml | amaretto syrup |
| 350 g | lady fingers |
| 350 ml | coffee or espresso, cold |
| 4 tbsp | cocoa powder |
| Additionally | |
|---|---|
| 1 | oval glas or baking dish |
| 1 | blender |
We recommend
Silken Tofu is perfect for fine cream dishes an desserts.
