tiramisu cups (vegan & gluten-free) Something Vegan
An espresso and cocoa creamy layered dessert.
1 (12.3 oz) package firm silken tofu, chilled (I used Mori-Nu)
1/4 cup almond milk
3 Tbsp. powdered sugar
1/2 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 cup espresso, room temperature (or very strong coffee) (you can also add 1 Tbsp. rum or 1 tsp. rum extract to the coffee if you would like)
1 Tbsp. cocoa powder
About 12 (depending on the size) crunchy gluten-free cookies (I used Home Free mini crunchy vanilla cookies)*
Chocolate shavings (optional)
To a bowl, add the cold tofu and break it up a little with a spoon. Add almond milk, powdered sugar, lemon juice, and vanilla. Whisk briefly, then transfer to a blender, and blend until very smooth. Dip two cookies very quickly into the espresso, and put in the bottom of two (6 oz.) serving glasses. Add a couple scoops of the tofu cream, and a dusting of cocoa powder. Repeat–layering the cookies (dip each one in the espresso right before adding, and break apart if needed to fit in the cup), cream, cocoa, cookies (dipped), cream, and cocoa. Refrigerate about 15-20 minutes. Then right before serving, top with more cocoa powder, and chocolate shavings. Makes two tiramisu cups.
*These cookies worked well overall (they taste great and really take on the coffee flavor), but unlike traditional lady finger cookies, they will almost dissolve if you wait too long to eat the tiramisu after assembling. I recommend eating the tiramisu within about twenty minutes—or use another brand of cookie that will hold up longer. Also, when dipping them in the espresso, be sure to dip them very quickly.
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