Tiramisu

Alcohol, chocolate and coffee…need I say more?

I worked for Chef Levana Kirschenbaum for two years during college as her assistant to her cooking classes. We made many wonderful dishes inspired from her Moroccan background. Although this isn’t Moroccan, it is still the best (non dairy) Tiramisu out there! I made this for my sisters birthday party alongside frozen lemon meringue bars (recipe to come in the future). Big hit!! And it’s kind of addicting…

Makes 10-12 Servings ( I doubled the recipe and put it in a 9 X 13 pan)

1 ¼ Lbs. Sponge Cake

1 Lb Silken Tofu

2 T. Oil

½ C. Sugar

1- 8 Oz. Container Tofu Cream Cheese

¼ C. Brandy or Rum

½ C. Coffee, made

8 Oz. Semi-Sweet Chocolate, grated (I like Trader Joe’s brand) I grated it in a cuisnart and it grates better when the chocolate is frozen.)

Coarsely chopped chocolate

Preheat oven to 350. Slice the pound cake ½ inch thick and toast in the oven about 15 minutes, until light brown on all sides. Meanwhile, In a food processor, process tofu with the oil and sugar until smooth. Add the tofu cream cheese and process a few more seconds. Pour mixture into a bowl. Mix coffee and brandy in a container. Line a long loaf pan with plastic wrap, letting sides overhang. Line bottom completely with slices of toasted pound cake, arranged to fit tightly.

Pour half the coffee mixture evenly over the cake. Pour half the cream cheese mixture over the cake. Sprinkle half the grated chocolate over the cream cheese. Repeat: cake, coffee, cream cheese, chocolate. Cover the whole loaf with the plastic wrap. Refrigerate a few hours until set. Unmold and slice.