Shabbos Treat.. Tiramisu

Brought to you in part by KosherBlog:

Pareve Tiramisu:


12 generous servings

* 1 1/2 lb. store-bought sponge cake
* 1 lb. silken tofu, thoroughly drained and dried with layers of paper towels
* 2 Tbsp. vegetable oil
* 1/2 cup sugar
* 8 oz. Tofutti-brand cream cheese (absolute must)
* 2 1/2 Tbsp. espresso powder, dissolved in 1/2 cup hot water
* 1/4 cup brandy, rum, or bourbon
* 8 ounces best-quality semi-sweet chocolate, chopped

Preheat oven to 375-degrees.
Cut the cake into 1/2-inch thick slices. Toast the slices in the oven for about 15 minutes, turning them once, until medium-brown on all sides. Let cool.
In a food processor, combine the tofu, oil, and sugar and process until perfectly smooth. Add the tofu cream cheese and process for a few more seconds. Pour the mixture into a bowl. Combine the coffee mixture and brandy in a container equipped with a spout, such as a glass measuring cup.
Grease a 1 1/2 quart (6 cup) loaf pan and line it with plastic wrap, letting the sides overhang. Line the bottom of the pan with the cake slices, trimmed to fit tightly. Pour half of the coffee mixture evenly and carefully over the cake. Sprinkle half the chocolate over the tofu mixture. Repeat the layers of cake, coffee, tofu mixture and chocolate.
Fold the overhanging plastic wrap toward the center of the mold. Refrigerate for a few hours until set. To serve the tiramisu, unmold it and cut into slices.