June 26, 2008

Summer Fruit "Cream" with Ladyfingers

Summer Fruit "Cream" with Ladyfingers

I was a little wary to make this recipe, because I've had a similar experience using a tofu "cream" sauce that didn't taste very good. This, however, was great. The pic shown is slightly misleading: like any good tiramisu, you must allow the ladyfingers to soak up the sauce/cream for at least a couple hours, and I took this right after I'd prepared it. The ladyfingers were not yet soaked and cake-y, and they were still showing their full cookie form. But a day later, I had a delicious fruity, creamy dessert, the texture of which was sort of a cross between cake and bread pudding. The almond extract in the tofu "cream" paired quite nicely with the berries (which I used frozen and let thaw, rather than spending $4 per pint of berries). The leftovers also fared surprisingly well. I wasn't sure how the tofu would hold up, but it tasted even better as time went on.

Make again? Definitely. Different berry variations could be nice.




Summer Fruit "Cream" with Ladyfingers
Vegetarian Times, July/August 2005

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