Here is the recipe for my version of Tiramisu that I entered in the 2009 TOFU TAKEDOWN in NYC. I won the prize for "Best Texture." Yeah!! It took over the course of a couple days, but in the end I was really happy with how it turned out, considering I made everything from scratch. And when the judges announced that "it was so light and fluffy, you couldn't even tell there was tofu in it," I felt my mission was accomplished!
I hope you try it and enjoy the process of making it as much as I did.
(The “T” Stands for Tofu, Fool!)
6 eggs, separated
1/4 cup sugar, plus 1/4 cup
1 cup cake flour, sifted
Melted butter, for brushing pan
1. Preheat oven to 350 degrees F.
Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
2. In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve.
3. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
4. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
5. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
1/3 Cup water
1/4 -1/2 Cup sugar
2/3 -1 Cup strong brewed espresso coffee (or double-strength coffee)
1/4 Cup Kahlua
Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and Kahlua.
1 1/2 Cups heavy whipping cream
1/3 Cup sugar
2 teaspoons vanilla extract
8 ounces mascarpone cheese, softened to room temperature
1 16-ounce block of extra firm silken tofu, drained
¾ tsp. salt
¾ tsp. sugar
1 tsp. lemon juice
T Tbs. vegetable oil
3 ounces bittersweet chocolate, broken into ¼ inch pieces
Topping: 3 ounces milk chocolate, grated or shaved
1. Place drained tofu in a coffee filter-lined strainer over a bowl. Cover with plastic wrap. Allow to drain over night in the fridge.
2. For the filling, in a medium bowl, whip cream with sugar and vanilla until soft peaks form.
3. In a separate large bowl, whip the drained tofu, oil, salt, sugar and lemon juice till creamy and smooth. Taste it (look for a cream cheese-type flavor) and adjust the seasonings if necessary. Blend this with the softened mascarpone cheese.
4. Into the large bowl of cheese/tofu mixture, gently fold in the whipped cream.
1. Divide the sheet of ladyfinger into 2 (8 x 10 inch) sheets. Divide espresso syrup into two portions. Divide the mascarpone-tofu mix into 2 portions.
2. Lay one layer of the ladyfinger sheet into an 8 x 10-inch baking dish. Brush the top with half the espresso syrup until soaked.
3. Spoon half the cream mixture over the top and spread evenly with a rubber spatula.
4. Sprinkle on all of the broken bittersweet chocolate pieces.
5. Lay down the second layer of ladyfinger. Brush evenly with remaining half of espresso syrup.
6. Top with remaining whipped cream mixture.
7. Sprinkle with shaved milk chocolate.
REFRIGERATE TO SET 6 TO 24 HOURS BEFORE SERVING.