This recipe is adapted from Cooking Light magazine. The silken tofu purees beautifully with the mascarpone cheese for a creamy, rich filling. The egg whites are beaten with a cooked sugar syrup to ensure they are brought to the safe temperature.
Ingredients
| Ingredients (Serves 12) |
| cups strong brewed coffee |
1 1/2 |
| tablespoons Kaluha (coffee liquor) |
3 |
| ladyfingers |
36 |
| ounces mascarpone cheese |
4 |
| cup brown sugar |
1/4 |
|
| (12.3-ounce) package firm silken tofu |
1 |
| large egg whites |
3 |
| cup graunlated sugar |
1/2 |
| cup water |
1/4 |
| tablespoon cocoa |
1 |
| coffee beans to garnish |
|
Preparation
| 1. |
Combine coffee and Kaluha in a shallow dish. Quickly dip 36 ladyfinger halves, flat sides down, into coffee mixture; arrange dipped sides down in bottom of a 13x9-inch baking dish. Dip 36 more ladyfinger halves, flat sides down, into coffee mixture; arrange, dipped sides down on top of first layer. Pour remaining coffee mixture over ladyfingers. |
| 2. |
Combine cheese brown sugar, and tofu in a food processor o rblender, and process until smooth, scraping sides of bowl occasionally. Place tofu mixture in a large bowl, and set aside. |
| 3. |
Place egg whites in a large bowl, and beat with a mixer at high speed tuntil stiff peaks form. Combine granulated sugar and water in a saucepan; bring to a boil. Cook without stirring until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir one-third of egg white mixture into tofu mixture; gently fold in remaining egg white mixture. Spread meringue evenl over ladyfingers; sprinkle with cocoa and garnish with coffee beans, if desired. Cover and shill 2 hours. |
(c)The Soyfoods Council
