When I was pregnant with my son I had cravings for cappuccino and tiramisu. However, I was living in Rochester, NY where Chalav Yisroel products were not available. So I went to work to figure out how to make a satisfying pareve tiramisu. I finally did it by adapting a recipe for pareve cannoli cream from the book, Amazing Soy: A complete guide to buying and cooking this nutritional powerhouse, with 240 recipes.
Warning: This recipe is only *somewhat* healthy. I think the nutritional value of the tofu is canceled out by the amount of sugar and white flour in this recipe. But sometimes...you just gotta give in to your cravings!
Of course, you will need ladyfingers (about 2 dozen) -- if you can find them kosher. I found that the grocery store in Toronto and Rochester had them on occasion I always stocked up when they did. (I kept them in the freezer) I've never made them from scratch, but here is a pareve recipe for them if you want to: http://www.heavenlytiramisu.com/rcp-322.htm Or...I suppose you could subsitute a simple spongecake. Experiment at your own risk :)
One more thing. Some of the flavors in this version are not totally 'traditional' to triamisu -- but I just love it. Please tell tell me what you think by leaving a comment!
To make the cream you'll need:
- 1.5 packages of siliken mori-nu tofu in the aseptic package. (Throw the other 1/2 pack in a smoothie!)
- 1/2 a package of plain tofutti cream cheese
- 3/4 cup confectioner's sugar
- 2 tsp fresh lemon juice (no cheating. Put that bottle away!)
- 1 tsp grated orange zest (optional, but gives it a nice zing)
- 1/2 tsp cinnamon
Whirl that all together in a food processor. Then add 3/4 cup of coffee-flavored chocolate chips and pulse a few times till they are ground up a little (Regluar chocolate chips will do if you don't have coffee-flavored ones. This is not traditional, but a yummy addition!)
Now transfer the cream to a container and refrigerate for 2 hours to let the flavors blend.
Now it's time to layer your tiramisu:
For the Base You'll need:
1/2 cup of cool espresso or strong coffee
3 tablespoons of brown or turbinado sugar
4 tablespoons of unsweetened cocoa powder
Whisk or shake this till throughly combined.
Line an 8x8 inch square glass pan with 12 ladyfingers, shingled to cover the whole surface. Pour half of the coffee mixture over the cookies, then cover with half of the tofu cream mixture. Repeat the procedure and then cover and refrigerate for 4 hours.
Before serving, sprinke the top with a little more unsweetened cocoa.
Enjoy!
Um...like the style of your writing.*_*
Posted by: Shop taobao | January 13, 2011 at 10:32 PM