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Tiramisu with a twist

Tiramisu is one of my favourite desserts, so I was very happy to be introduced to this non-dairy, Tofu and Soy Cream version by Melanie Waxman during the final day of the Seasonal Kitchen course at the Concord Institute.

Blending the wet ingredients: Silken Tofu, Soy Cream, Maple Syrup, Agar, Almond extract and Lemon juice.

Preparation of the ‘lady finger’ sponge, baked and cut into strips.

Lady fingers dipped in a grain coffee liquid, then layered in a pan with the Tofu and Soya Cream topping.

The final dish, retrieved from the fridge.

An aerial view.

A close-up.

A closer-up.

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