YIELD: 10 SERVINGS
Tiramisu is perhaps one of the most popular desserts at Italian restaurants. I always love Tiramisu for its intoxicating fragrance and delightfully melt-in-your-mouth texture. After going gluten-free, I was convinced this dessert would be off-limits for good, but no more! Allergy-friendly fancy dessert, at your service.
Directions
For the Filling
Place the Mascarpone, confectioner’s sugar, salt, tofu, and nondairy cream cheese into a food processor and blend until very smooth, for about 2 minutes. Transfer the mixture into a 2-quart saucepan over medium heat.
Whisk together the cornstarch and cold water until no lumps remain. Drizzle the cornstarch slurry into the rest of the ingredients and whisk together, continuing to cook over medium heat. Keep stirring continuously until the mixture thickens, for about 5 minutes. Do not walk away from the mixture or it will burn!
Let cool briefly.
For the Sauce
Prepare the sauce by whisking together the cocoa powder, agave, and coffee in a small bowl until smooth.
To assemble the Tiramisu
In a small, square baking pan, arrange five or six ladyfinger cookies to fit into the pan. Spread the Cocoa Espresso Sauce into a shallow flat dish, big enough for the cookies to lay flat. One by one, dip each side of the cookie into the sauce, briefly, and carefully replace. Repeat until all the cookies have been lightly dipped.
Divide the Tiramisu filling in half and spread half of the filling on top of the ladyfingers and repeat with one more layer of each. Dust the top with cocoa powder and then drizzle with the Devilishly Dark Chocolate Sauce right before serving. Store in an airtight container for up to 3 days in the refrigerator.
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Ingredients
10 to 12 Ladyfingers
¼ recipe Devilishly Dark Chocolate Sauce
FILLING
1 recipe Mascarpone
1½ cups confectioner’s sugar
â…› teaspoon salt
12 ounces firm silken tofu
3 ounces (about 3 tablespoons) non dairy cream cheese
3 tablespoons cornstarch
4 tablespoons cold water
SAUCE
1 tablespoon cocoa powder, plus more for dusting
1 tablespoon agave
2 tablespoons very strong coffee or espresso
