Today’s recipe comes from Brian Ramsey, sous chef at Odawa Casino in Petoskey. It uses tofu instead of the traditional mascarpone cheese.
Creamy Tofu Tiramisu Cups
1 oz. bittersweet dark chocolate
12.3 oz. firm tofu
1/4 c. brewed espresso
1/4 c. sugar
1 t. lemon juice
1/8 t. salt
2 T. coffee-flavored liqueur
2 T. sugar or Equal
1 t. cornstarch
1/4 c. water
1 c. blueberries
1 c. cherries
1/2 c. raspberries
Phyllo dough sheets, buttered lightly
Place chocolate, tofu, espresso and sugar in food processor or chopper. Puree. Add lemon juice, salt and liqueur. Adjust taste if needed by adding more liqueur or espresso. Place in refrigerator.
To make filling: Add sugar with fruit and water with cornstarch and heat in a pan on stove. Add cinnamon. Stir until it forms a jelly-like consistency. Cool.
Place 1 sheet of phyllo dough on counter. Brush with butter. Cut sheet into quarters and stack on top of one another. Transfer stack to muffin tin, pressing dough into sides and bottom of cup. Repeat process four times, filling four of the muffin tip cups. Bake in preheated oven for 10-15 minutes at 350° or until browned. Remove them from the muffin pan.
Place fruit in each cup. Add tiramisu topping. Garnish with powdered sugar or cinnamon. Makes 4.
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