This is the version you make when you need a dessert which you can throw together then stuff in the fridge and forget about overnight until you need it! It still tastes good and, just like the original, it matures over a day or two in the fridge. This version requires no cooking at all! It is vegetarian, but not vegan as sponge fingers/boudoir biscuits have egg in them.
Recipe: High-Speed Tiramisu
Ingredients
- 1 box Alpro Dairy-free Custard
- 1 box Silken Tofu (either Morinu or Blue Dragon)
- about 1/2 a packet of boudoir biscuits (also sold as sponge fingers: check the packet carefully as some have milk powder in them)
- 2 tbsps Amaretto
- 4 tbsps Tia Maria
- 6 tbsps very strong coffee
- 1 tsp Coffee Drop
- 5 tbsps icing sugar, sieved
- 1 tsp vanilla extract
- 2 tsps lemon juice
- Kinnerton’s chocolate for decoration
Instructions
- Cover the base of your glass dish with a layer of sponge fingers, cutting them up to fit.
- Mix the liqueurs and the coffee together and apply half of the mixture to the fingers, soaking them thoroughly.
- Whizz (or beat with a hand mixer) the tofu until it is as smooth as you can get it.
- Beat in the custard, the vanilla, the lemon juice and the sieved icing sugar.
- Spread half of this over the layer of soaked sponge fingers.
- Cover this with another layer of sponge fingers. Be gentle or you will make them disappear at the edges! You want the layers to be visible.
- Soak the new layer of sponge fingers with the rest of the coffee mixture.
- Finish off with the rest of the custard mixture. Level it out and pop it in the fridge overnight.
- Just before serving, grate some Kinnerton’s chocolate over the top.
Quick Notes
Be careful when constructing the layers. They look good in a glass dish, but you do need to be gentle when making them.
Preparation time (duration): 20 minutes + overnight chilling
Diet type: Dairy-free
Number of servings (yield): 8(ish)
Meal type: dessert
Microformatting by hRecipe.
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