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.
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.
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.
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.
Refrigerate the tiramisu for at least 4 hours before serving.