Good, better, best
+ Good – Adapt it for cost sector – replace the espresso powder with cocoa or drinking chocolate. Make the tiramisu in a large dish and serve into bowls.
++ Better – Make the dish cheaper – replace the granola with crushed biscuits and garnish with more biscuits instead of berries.
+++ Best – Recipe
Ingredients
• 450g ricotta
• 750g silken tofu
• 50g caster sugar
• 20g espresso powder
• 400g sponge fingers
• 200g KitKat® Sauce plus 100g for garnish
• 100g granola
• 100g blueberries
• 100g raspberries
Method
- Place the ricotta, tofu, and sugar in a blender and blitz until smooth then pour into a bowl, cover, then chill until needed.
- Whisk the espresso powder into 300ml boiling water then allow to cool.
- Dip the sponge fingers into the cooled coffee mix and place into the bottom of the serving dishes, breaking up as needed.
- Divide the ‘cream’ mixture in half – one bowl for the first layer, one for the second. For the first layer, divide one bowl of ‘cream’ between the dishes, then squeeze in 10g KitKat® Sauce around the edge and sprinkle on 5g granola.
- Repeat the process with the rest of the cream, sauce and granola then chill for 1 hour.
- Remove the dishes from the fridge and garnish with berries and a drizzle of KitKat® sauce.
