Tiramisu Shots from B H and G Heart Healthy Living |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008. Was I surprised to see silken tofu as an ingredient! (Don't knock it until you've tried it.) You'll need about 1/2 of a 7-inch angelfood cake, cut in 24 pieces. You'll need 12 shot glasses or demitasse cups. Preparation time includes 30 minutes of chilling. Ingredients:
1 ounce dark chocolate or 1 ounce bittersweet chocolate, chopped |
12 1/3 ounces firm silken tofu, drained |
1/4 cup brewed espresso, cooled |
1/4 cup sugar or 1/4 cup splenda sugar blend for baking |
1 teaspoon lemon juice |
1/8 teaspoon salt |
3 5/8 ounces angel food cake (1 1/2- to 2-inch pieces) or 3 5/8 ounces sugar-free angel food cake, cut in 24 pieces (1 1/2- to 2-inch pieces) |
2 tablespoons brewed espresso, cooled or 2 tablespoons coffee-flavored liqueur |
unsweetened cocoa powder, for garnish |
12 chocolate-covered coffee beans, for garnish |
Directions:
1. Place chocolate in food processor. Cover and process until finely chopped.
2. Add tofu, 1/4 cup brewed espresso, sugar, lemon juice, and salt. Cover and process until nearly smooth.
3. Place a piece of angelfood cake in the bottom of each of 12 shot glasses or demitasse cups, pressing lightly.
4. Drizzle about 1/2 teaspoon espresso or coffee liqueur on each cake piece in the glasses.
5. Spoon about 1 tablespoon of the tofu mixture over each cake piece in the glasses.
6. Top each with a piece of angelfood cake.
7. Spoon remaining tofu mixture over each.
8. Cover glasses with plastic wrap.
9. Chill for 30 minutes or up to 24 hours.
10. To serve, lightly sift cocoa powder mixture in glasses and top each with a chocolate-covered espresso bean.
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