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 homogeneous paste.
Dip the lady fingers in coffee, place in the baking dish and cover with paste. Repeat this step until you have three layers. Finish with spreading the cream on top.
Sprinkle with cocoa powder and let it cool for at least three hours, best over night.
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.
