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Tiramisu (lactose-free)

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. 7 ounces ladyfinger cookies -- (200 g)
  2. [two 10.25 oz/290 g packages]
  3. 1/2 cup granulated sugar -- (125 mL)
  4. 1 tablespoon instant coffee granules -- (15 mL)
  5. 1/2 cup hot water -- (125 mL)
  6. 1/4 cup unsweetened cocoa powder -- (50 mL)
  7. 5 egg yolks
  8. Dip
  9. 1 pinch salt
  10. 1/2 cup dark rum -- (125 mL)
  11. 3 egg whites
  12. 20 1/2 ounces silken soft tofu -- (580 g)
Contains EggsSoy Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Method

  1. Drain the tofu in a sieve.
  2. Using an electric mixer and a deep bowl, beat the egg yolks, sugar and 1/4 cup (50 mL) of the rum until thickened; 3 to 4 minutes.
  3. In a heavy saucepan over medium heat, cook the egg yolks mixture, whisking to prevent curdling, until thick enough to coat the back of a spoon; about 5 minutes. Do not boil.
  4. Cool then strain through a sieve.
  5. Meanwhile, using a clean bowl and clean beaters, beat the egg whites with salt until stiff peaks form. Set aside.
  6. Puree the drained tofu in a food processor or blender. Add the rum custard and combine. Transfer to a clean bowl and fold in the beaten egg whites.
  7. Using a small bowl, dissolve the instant coffee in the hot water. Stir in the remaining rum. Dip the ladyfingers into the mixture.
  8. Arrange some of the ladyfingers in the bottom of a glass serving bowl. Spread with about one-third (1/3) of the rum custard. Arrange some ladyfingers in a single layer over the custard. Spread another third of the custard over these ladyfingers. Arrange the rest of the ladyfingers over this layer of custard then spread the remaining custard over them.
  9. Sift cocoa lightly over the top.
  10. Cover and refrigerate up to 1 day before serving.
  11. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1.
  12. MC format by Hallie. Untried.
  13. Contributed to the FareShare Gazette by Hallie; 26 February 2003. www.fareshare.net

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Blender
  • Food processor
  • Wooden spoon
  • Spatula
  • Sieve
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: The Lactose-free Family Cookbook by Jan Main; 1996. Saved from www.fareshare.net (http://www.fareshare.net/recipesV6-02T.html), file Recipes/www.fareshare.net/recipesV6-02T.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.