Tiramisu

[Guest guest]

Tiramisu 01-DEC-01 p. 58

8 Servings

 

 

 

Coffee Syrup

1 cup water

1 & #8260;4 cup sugar

1 Tbs. instant decaffeinated coffee granules

1 Tbs. pure vanilla extract

 

 

Custard Filling

3 cups 1% vanilla soy milk

3 & #8260;4 cup sugar

3 & #8260;4 cup liquid fat-free egg product

1 & #8260;2 cup all-purpose flour

2 oz. low-fat silken tofu, pureed

2 tsp. pure vanilla extract

 

1 pkg. ladyfingers

2 Tbs. cocoa powder for dusting

1 & #8260;8 tsp. ground cinnamon for dusting

1. Make syrup: In small saucepan, bring water to a

boil. Remove from heat. Stir in sugar, instant coffee

and vanilla extract. Set aside.

2. Make custard filling: In top of double boiler,

whisk together soy milk, sugar, egg product, flour and

tofu. Set pan over simmering (not boiling) water, and

cook, whisking constantly, until mixture thickens,

about 8 minutes. Stir in vanilla extract. Remove pan

from water, and let cool. Cover, and refrigerate until

chilled.

3. To assemble: Line a long rectangular pâté mold with

plastic wrap. (Alternatively, use a large, unlined

soufflé dish.) Place half the ladyfingers in layer on

bottom. Brush ladyfingers with coffee syrup.

4. In small bowl, combine cocoa and cinnamon. Spread

half custard mixture on top of ladyfingers. Sprinkle

with some cocoa-cinnamon mixture. Repeat with

remaining ladyfingers, syrup and custard, topping

custard with dusting of cocoa-cinnamon mixture. Cover,

and refrigerate at least 2 hours before serving.

 

PER serving: 335 CAL; 13 G PROT; 8 TOTAL FAT (1 SAT.

FAT); 53 G CARB.; CHOL; 153 MG SOD.; 0 FIBER

 

 

 

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Inc. All rights reserved

 

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