This is a lighter vegan version of the classic Italian dessert 🙂
I have tried many different combinations but at the end I couldn’t reproduce the fluffy, light texture of the mascarpone cream until I decided to use aquafaba.
Ingredients – for 6-8 persons
500 gr firm tofu
400 gr silken tofu
the juice of a lemon
1 teaspoon vanilla or 1 vanilla pod
250 gr Rapadura unrefined sugar
1 chickpea can liquid (aquafaba)
200 ml strong coffee
1 teaspoon Cointreau or Amaretto (optional)
2 packets of vegan biscuits
In a blender, mix the silken and the firm tofu, 150 gr sugar, vanilla and lemon juice.
Whip the chickpea liquid with an electrical whisk until you reach the texture of whisked egg white. Add the remaining sugar to stabilise the mixture and whisk 2-3 more minutes. The aquafaba should be quite firm.
In a bowl, using a plastic spatula, stir very delicately the aquafaba into the tofu cream until very smooth.
Pour the coffee in a shallow bowl and add the Cointreau.
Dip the biscuits in the mixture and line the bottom of a dish. Pour the aquafaba tofu cream and cover the biscuits. Then add another layer of biscuits and the remaining cream.
Smooth the top and cover with plastic wrap. Refrigerate for at least 3 hours or overnight.
Before serving, sprinkle the top with shaved chocolate or cocoa powder.
Enjoy ! 🙂