Prep Time
20 min
Yields
6 - 8 servings
Created by award-winning rebel chef, Antoine Sicotte, this twist on tiramisu is lower in fat than the traditional recipe.
Courtesy of Sunrise Soya Foods.
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ingredients
⅓
cup (80 mL) cream cheese
⅓
cup (80 mL) sugar
1
pkg (300 g) Sunrise Soft Tofu
⅓
cup (80 mL) hazelnut liqueur
1
cup (250 mL) strong black coffee
12
ladyfinger bisuits (sponge finger biscuits)
¼
cup (60 mL) cocoa powder
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directions
Step 1
Using a stand mixer or blender, blend the cream cheese and sugar into a smooth mixture. Add the tofu and half the hazelnut liqueur. Blend again.
Step 2
In a separate bowl, mix coffee and the rest of the hazelnut liqueur together. Dip the biscuits into the liquid. Line the liqueur-soaked biscuits at the bottom of individual serving cups or in one large dish.
Step 3
Cover the biscuits with half of the tofu mixture. Cover with a second layer of biscuits, followed by a final layer of the tofu mixture. Finish with a sprinkle of cocoa.
Step 4
Refrigerate the tiramisu for at least 4 hours before serving.