Yes, tiramisu can be healthy! Just use tofu, drained fat-free yogurt and a small portion of cream cheese, complementing layers of crushed biscuits with okara. You can get fresh okara at the supermarket or at a specialist tofu shop. It spoils quickly when refrigerated, but lasts well frozen—just microwave it for a few minutes when you thaw it. Okara powder is a reasonable substitute when you can’t get it fresh.
Start to finish: 12 hrs (active time 10 min)
- 100g silken (kinu) tofu
- 200g drained fat-free yogurt
- 80g cream cheese
- 4 tbsp sugar (1 tbsp = 15ml)
- 1 tbsp lemon juice
- 1/3 cup (80ml) espresso
- 1 tsp rum (optional) (1 tsp = 5ml)
- 5 hard biscuits
- 1/3 cup fresh okara
- Cacao powder to dust
- Leave 450g of fat-free yogurt on a paper towel or coffee filter in a strainer in the fridge overnight. The result will be about 200g of drained yogurt, with whey drained out below. (If you’re in a hurry, you can substitute unsweetened Greek yogurt or mascarpone cheese.)
- In a deep mixing bowl, combine the tofu, drained yogurt, cream cheese, sugar and lemon juice. With a blender or whisk, blend to smoothness. Put the mix in the refrigerator. Briefly microwave the okara to remove excess moisture and allow it to cool. Crush the biscuits and combine them with the cooled okara. Add espresso and rum (optional). Toss to allow the espresso to be absorbed evenly.
- Fill 4 small cups to about 1/8 with the creamy mix from the fridge. Then fill each cup to halfway with the crushed biscuit mix.
- Place the rest of the creamy mix in the cups and cover this with the rest of the crushed biscuit mix.
- Refrigerate for about 1 hour. Dust the top with cacao powder before serving.