by@vegaliciously
INGREDIENTS:
1 cup dairy-free soy cream
4 tbsp brown sugar
250 g silken tofu
1/2 tsp vanilla powder
a pinch of salt
3 tbsp marsala
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100 g vegan ladyfingers
1 cup coffee (cold)
—
cacao powder
METHOD
1. place a bowl in the freezer for 20 minutes.
3. prepare 5 small cups, pour coffee in a shallow dish, dip the cookies in coffee and layer them into the bottom of the cups.
4. Pour cream and sugar into the bowl and whisk on high speed until stiff peaks form. Set aside.
5. place tofu, vanilla powder, salt and marsala in another bowl and whisk at high speed until creamy.
6. Mix gently the Whipped cream and tofu cream until perfectly combined.
7. Scoop the cream into the cups and dust with cacao powder.
8. Place in the fridge overnight.
9. Enjoy