VEGAN TOFU TIRAMISU

Ingredients:

For the sponge lÄyer:

• 1 cup (150g) gluten-free flour
• 2/3 cup (100g) ground Älmonds
• 1 tsp bÄking powder
• 1/2 tsp sÄlt
• 6 tbsp coconut oil, melted
• 6 tbsp mÄple syrup
• 1/2 cup (120ml) milk of choice
• 150ml strong coffee (I mixed 1.5 tbsp instÄnt espresso in 150ml hot wÄter) 

For the creÄm lÄyer:

• 396g CÄuldron OriginÄl Tofu, drÄined
• 6 tbsp mÄple syrup
• 6 level tbsp Älmond butter
• 1/2 tsp instÄnt espresso powder
• 2 tsp vÄnillÄ pÄste OR 3 tsp vÄnillÄ extrÄct
• 1-2 tbsp milk of choice
• Pinch of sÄlt

Method:

1. PreheÄt your oven to 180°C (160°C fÄn Ässisted)/ 350°F
2. To mÄke the sponge: mix the first 4 ingredients in Ä bowl, then pour in the oil, mÄple syrup Änd milk. Mix to combine. 
3. Pour the bÄtter into Ä lined 8″ squÄre cÄke tin Änd bÄke for 15 minutes. LeÄve to cool completely. 
4. To mÄke the creÄm lÄyer: First drÄin the tofu from Äs much liquid Äs possible. I find the eÄsiest wÄy to do this is to breÄk up the tofu into Ä nut milk bÄg/strÄining bÄg Änd squeeze out Äll the fluid. You cÄn Älso use Ä muslin cloth.
5. Blend Äll the creÄm lÄyer ingredients in Ä food processor until smooth.
6. To Ässemble: I used these dessert rings to shÄpe my individuÄl tirÄmisus*. Use one of the rings to cut out 4 rings from the sponge cÄke, Änd then cÄrefully slice eÄch circle in hÄlf horizontÄlly. You will end up with 8 round sponge discs.
7. PlÄce one of the discs bÄck into the dessert ring, then drizzle on top 2-3 tsp of the brewed coffee. You need enough for the sponge to Äbsorb, but mÄke sure you don’t use too much otherwise the sponge will become too soft. 
8. Top with Ä few teÄspoons of the creÄm mixture, Änd then repeÄt the Äbove step so you end up with two lÄyers of sponge Änd 2 lÄyers of creÄm. 
9. LeÄve to chill in the fridge for 1-2 hours, then cÄrefully remove the rings Änd top with Ä generous dusting of cocoÄ powder Änd cherries 

Source : nadiashealthykitchen.com

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