Ingredients
serves 8- 150ml espresso
- 350g silken tofu
- 40g caster sugar
- 2 tsp lemon juice
- 1½ tsp vanilla extract
- Pinch sea salt
- 80ml oat or soya cream
- 12 savoiardi biscuits (see recipe)
- 1 tbsp cocoa powder, sieved
Directions
Cooking mode
Prevents device sleep
- In a blender, add the tofu, sugar, lemon juice, vanilla extract and salt, and blend until smooth. Gradually blend in the cream until fully combined.
- Spoon ⅓ of the creamy mixture into the base of a dish. Quickly dip the biscuits in the coffee on each side, then layer on top. Repeat with another layer of creamy mixture then biscuits, then top with the remaining ⅓ cream mixture.
- Smooth the top and dust with cocoa powder. Transfer to the fridge for at least 4 hours, or overnight, before serving.
■ every day is treat day ■