Traverse City Record-Eagle

Archive: Thursday

March 7, 2013

Recipe of the Week: Creamy Tofu Tiramisu Cups

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

Ground cinnamon

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.

Share your favorite recipe with fellow food lovers, and we’ll send you an apron. Please provide recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email We’ll send a Record-Eagle apron to those whose recipes are printed.

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