This festive season, I wanted to marry the rich traditions of the Greek Easter table with the timeless appeal of a Tiramisu. The result is the Tsuramisu, as my husband named it, a sophisticated layered dessert featuring tsoureki and a refined, airy cream made from tofu. It’s a lighter, plant-based interpretation of two beloved classics that proves tradition can always be reimagined.
Vegan, nut free | Serves 8 | DESSERT
Ingredients:
Cream:
- 580g medium firm tofu
- A splash of vanilla bean paste
- 150g powdered sugar
- 200ml vegetable cream
Serve with:
- 200ml instant coffee, at room temperature
- 400g tsureki or store-bought
- 2 tablespoons raw cacao powder
Steps:
1.In a food processor, add all the ingredients for the cream and blend until you get a nice smooth consistency.
2.Cut the tsureki into 1cm thick slices.
3.In a pyrex 32x20cm, add layers of cream, then the tsureki slices, then a drizzle of coffee, then cream, then tsureki, coffee, cream and finish with a sprinkle of cacao powder.
4.Cover and let it set in the fridge for at least 4 hours or overnight.
5.Cut in pieces and serve.
Enjoy!
Notes:
*You can replace the tsureki with plant-based ladyfinger cookies (Savoiardi)
*Keep in the fridge for up to 3 days.