Wednesday, January 10, 2007

Tiramisu versions

Okay so since I love tiramisu, but hate the fat in the recipe and because I'm hoping to go vegan, I've been messing around with my old favorites - it's not vegan yet, but it sure isn't 30grams of fat per serving - which the average tiramisu is.

Before there is mass confusion - I make my tiramisu in traditional and non-traditional/deconstructed forms all the components are basically the same - so here are the recipes and the assembly instructions are at the bottom.

Tiramisu Cream: (Adapted from Gourmet)
4 large egg yolks
1/2 cup sugar
2 tablespoons espresso/strong coffee
1 tablespoons coffee liqueur – prefer Grand Marnier (or ½ T vanilla and orange zest)
1 8-ounce package light cream cheese (room temp)
1 6-8 ounce package firm light silken tofu, drained

Whip cream cheese until smooth, add tofu and beat until smooth, set aside. Over a pot of simmering water, in a large bowl, preferably metal, but glass works too, beat, using a hand mixer, the egg yolks, sugar, espresso and liqueur. Beat until the mixture thickens – ribbons will form. If you are talented – mixer in one hand and spatula in the other is the best method of this. It will take at least 7 minutes to get the mixture to where you want it, then take it off the heat and continue to beat until cool, another 7 minutes approximately. Once relatively cooled, add the tofu/cream cheese mixture gently.

Chocolate Mousse: (from FoodNetwork)
8oz bittersweet chocolate or flavored dark chocolate, such as orange to go with the Grand Marnier
6-8 oz package firm light silken tofu
½ T vanilla

Melt chocolate over a double boiler – method similar to the eggs as noted above, or very carefully in the microwave. Meanwhile whip tofu in a food processor – or possibly a mixer – use the whisk attachment. Once chocolate is melted, add to tofu and process until smooth, add vanilla to taste.


Place mousse in cups and let set - about two hours, then add the second layer – the tiramisu cream, and refrigerate again. Remove from the fridge approx 2 hours before serving, for it to come to room temperature and then top with fresh whipped cream and a dusting of cocoa powder when ready to serve.

“Traditional Version”

In a serving dish or trifle bowl, layer the tiramisu cream with soaked Savoiardi lady fingers (sugar coated ones) – soaked in 1c. strong coffee and 1 tsp liqueur – you can add a layer of fresh sliced strawberries or the chocolate mousse. Bring to room temperature before serving and top with more fruit if you are being healthy or whip cream.

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