Nutritional Info

Nutrition Facts

Serving Size 1 (131g)

Calories 194
Calories from Fat 43 (22%)
Amount Per Serving %DIV
Total Fat 4.8g 7%
Saturated Fat 1.5g 8%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 66.1mg 22%
Sodium 46.8mg 2%
Potassium 230.5mg 5%
Total Carbohydrate 32g 11%
Dietary Fiber 1.4g 6%
Sugars 19.3g
Protein 7.1g 14%

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Recipe Description
The Italian version of trifle, tiramisu is typically made with a high fat soft cheese called mascarpone. Definitely not on the food list for lactose intolerant people! Once again, silken soft tofu comes to the rescue as a substitute in this creamy confection.
Prep time
2 hr 20 min
Cook time
10 min
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
20 1/2 Ounce(oz)  silken soft tofu
5   egg yolks
1/2 Cup(c)  granulated sugar
1/2 Cup(c)  dark rum, divided
3   egg whites
1 Pinch(pn)  salt
1/2 Cup(c)  hot water
1 Tablespoon(T)  instant coffee granules
7 Ounce(oz)  ladyfingers
1/4 Cup(c)  unsweetened cocoa powder


Using a sieve, drain tofu. In a deep mixing bowl, using an electric mixer, beat egg yolks, sugar and 1/4 cup of the rum for 3 to 4 minutes, or until thickened. In a heavy saucepan, over medium heat, cook egg yolk mixture, whisking to prevent curdling, until thick enough to coat the back of a spoon, about 5 minutes. Do not boil. Let cool, then strain through a sieve. Meanwhile, in a clean bowl, using clean beaters, beat egg whites and salt on high speed until stiff peaks form. Set aside. In a food processor or blender, puree drained tofu. Add rum custard and combine. Remove to a clean bowl and fold in beaten egg white. In a small bowl, mix hot water with instant coffee to dissolve. Stir in remaining rum. Dip ladyfingers into coffee mixture and arrange some in the bottom of a glass bowl. Spread with about one third of the rum custard. Arrange ladyfingers in a single layer on top. Spread another third of custard on top of ladyfingers. Top with remaining ladyfingers. Spread with remaining rum custard. Sift cocoa over entire dessert. Cover and refrigerate until ready to serve.

Additional notes

Separate eggs while cold, using three small bowls. Crack each egg over the first bowl, then separate the yolk into one side of the egg shell and the white into the other. Put the yolk in bowl two and the white in bowl three. This way, if you break one of the yolks while cracking the egg, you will not ruin all of the yolks and whites you have

Cover and store in the refrigerator for up to 1 day.

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Tiramisu (Tofu Based)
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