Showstopper Tiramisu Trifle for Christmas

Serving 4
Preparation Time 20 mins
Skill Easy

300g Silken Tofu
100ml Ayam Brand Coconut Milk
15 pieces Ladyfinger Biscuits (or any leftover vegan sponge cake/biscuits)
2 tbsp Corn Starch
4 tbsp Honey
2 tbsp Vanilla Essence
½ cup Espresso

Cocoa Powder, to serve

  1. Add the tofu, coconut milk, corn starch, honey, and vanilla essence to a high powered blender. Blend until smooth and transfer to the saucepan.
  2. Heat the mixture on medium heat while whisking for 5-10 mins or until it thickens.
  3. Remove from heat and let it cool.
  4. Arrange the lady fingers at the bottom of the glass, drizzle the black coffee over it and add the cream. Repeat for another layer. Chill in the fridge or overnight.
  5. To serve, dust the trifle with cocoa powder and top with popcorn.
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