Why not try this delicious tofu-based dessert created by Antoine Sicotte: “The Rebel Chef.”
Ingredients
1 pkg (300g) Sunrise Soft Tofu (Western Canada) (300g)
80 ml (1/3 cup) cream cheese
80 mL (1/3 cup) sugar
80 mL (1/3 cup) hazelnut liqueur
250 ml (1 cup) strong black coffee
24 lady finger biscuits (sponge finger biscuits)
60 ml (1/4 cup) cocoa powder
Directions
Blend the cream cheese and sugar into a smooth mixture.
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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.
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