Triple Coffee Tiramisu

  • Yield 12 servings

The silken tofu purees beautifully with the mascarpone cheese for a creamy, rich filling.

The egg whites are beaten with a cooked sugar syrup to ensure they are brought to the safe temperature

Ingredients

1 1/2 cups strong brewed coffee
3 tablespoons Kaluha (coffee liquor)
36 ladyfingers
4 ounces mascarpone cheese
1/4 cup brown sugar
1 (12.3-ounce) package firm silken tofu
3 egg whites
1/2 cup granulated sugar
1/4 cup water
1 tablespoon cocoa

Instructions

  1. Combine coffee and Kaluha in a shallow dish. Quickly dip 36 ladyfinger halves, flat sides down, into coffee mixture; arrange dipped sides down in bottom of a 13 x 9-inch baking dish. Dip 36 more ladyfinger halves, flat sides down, into coffee mixture; arrange, dipped sides down on top of first layer. Pour remaining coffee mixture over ladyfingers.
  2. Combine mascarpone cheese, brown sugar and tofu in a food processor or blender. Process until smooth, scraping sides of bowl occasionally. Place tofu mixture in a large bowl, and set aside.
  3. Place egg whites in a large bowl, and beat with a mixer at high speed tuntil stiff peaks form. Combine granulated sugar and water in a saucepan; bring to a boil. Cook without stirring until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir one-third of egg white mixture into tofu mixture; gently fold in remaining egg white mixture. Spread meringue evenly over ladyfingers; sprinkle with cocoa and garnish with coffee beans, if desired. Cover and chill 2 hours

Recipe courtesy of The Soyfoods Council

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