Liquid Ingredients:

  • 1 1/2 teaspoon instant coffee
  • 3 1/2 fl oz boiling water
  • 2 tablespoons Hennessy cognac
Layer 1 & 3 (Biscuits):
  • 14 Ladyfinger biscuits
Layer 2 (Chocolate Filling):
  • 1 pack of AFC Soft Tofu (Choose from 3 different sizes: 14oz Organic, 19oz & 14oz)
  • 4 1/2 oz dark chocolate (melted)
  • 2 tablespoons Hennessy cognac
  • 1 tablespoon maple syrup
Layer 4 (Mascarpone Vanilla):
  • 7oz raw cashew nuts, pre-soaked
  • 1 teaspoon nutritional yeast
  • 2 tablespoons vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 cup cold water


Liquid Ingredients:

  1. Mix all ingredients together into a coffee mixture and set aside.
Layer 1 (Biscuit):
  1. Pour the liquid into a wide bowl and soak each biscuit on both sides and place on the base of the springform pan.
  2. Be careful not to over-indulge it in the liquid.
  3. Do this carefully until you have completely covered the base, overlapping the biscuits so there are no gaps.
  4. Then even out the layer using the back of a teaspoon.
  5. Alternatively, for the first layer, you could place the biscuits in the springform pan first, then pour in the liquid – however, for the third layer, this won't be possible, as the liquid would seep into the chocolate filling below.
Layer 2 (Chocolate Filling):
  1. Place the tofu and the remaining ingredients in a food processor, and process until very thick and creamy.
  2. Then spoon this on the coffee biscuit base – don't apply pressure as it's all very delicate – and again even out with the back of a teaspoon.
  3. Place in the freezer for a half hour before attempting the 3rd layer.
Layer 3 (Biscuit):
  1. Layer 3 is identical to the 1st layer, so repeat it here and gently flatten with a back of a teaspoon.
Layer 4 (Mascarpone Vanilla):
  1. Place the mascarpone ingredients (not the thickener ingredients yet) in a high speed food processor until totally smooth.
  2. Add the thickener to this mixture, and process for a further minute.
  3. The mixture should be ready for pouring, but first bring out the base ingredients from your fridge.
  4. Now carefully spoon the cashew cream mixture from your blender on to the 3rd biscuit layer, and once again even out with the back of a spoon.
  5. Place in the freezer for 1 hour and then in the fridge overnight.
  6. Dust with cocoa powder before serving.

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