Another recipe I prepared for a recent Central Market Cooking Class. This dessert is certainly worth the extra effort – the presentation is wonderful and the taste is light and rich at the same time!
24 ounces tofu, silken firm
8 ounces mascarpone cream
12 tablespoons sugar
4 teaspoons lemon juice
4 tablespoons dark rum
2 tablespoons brandy
2 teaspoons vanilla
12 ounces boiling water
2 teaspoons instant coffee
4 tablespoons dark rum
1/2 cup bittersweet chocolate, finely grated
1/4 cup cocoa
12 ounces ladyfinger cookies, SOFT Ladyfingers***
This torte is wonderfully presented by using a 9″ springform pan, but you can use a large loaf pan if you prefer. To prepare the pan, take two long pieces of plastic wrap and lay them on top of each other – crosswise. Take the bottom of the springform pan and place it in the center of the two pieces of plastic wrap. Lightly fold in the plastic wrap so it sits on top of the base of the pan. Pick up the base (with the wrap) and secure it to the sides of the springform pan – now open the plastic wrap and drape over the sides of the pan. This will allow you to more easily remove the torte from the pan, without damaging the ladyfingers. This is the hardest part of making the dessert – the rest is very easy!
For the filling – in a food processor blend the silken tofu, sugar and lemon juice until smooth. Add the mascarpone cream, 4 tablespoons rum, 2 tablespoons brandy and vanilla and blend until smooth. Taste and add more lemon juice, rum or brandy if desired. I usually start by adding three teaspoons of lemon juice, blending, tasting and adding more if needed. You want a nice tang to the filling, but not overly lemon-tasting.
Meanwhile, mix the boiling water, instant coffee, and 4 tablespoons rum and set aside.
To prepare the torte, first assemble the base and sides by lining the ladyfingers against the side of the pan – make sure the cookies touch each other. Place a single layer of soft ladyfingers on the bottom of the pan. Brush the cookies with the coffee mixture.
Top the bottom layer of cookies with 1/3 of the filling. Sprinkle with 1/3 of the grated chocolate. Add a second layer of ladyfingers on top of the filling. Brush with coffee. Spread half of the remaining filling on top of the cookies, sprinkle with half of the remaining chocolate.
Top with the final layer of ladyfingers, brush with coffee. Spread the remaining filling on top of the cookies. This time, top with half of the cocoa. Gently cover with plastic wrap and refrigerate overnight.
Before serving, top with the remaining cocoa and remaining grated chocolate. Carefully remove the sides of the springform pan and place the torte (with the base) on your serving platter. Do not try to remove the base as the torte is too delicate. Serve with fresh berries if desired!
Nutritional Analysis per Serving:
- Calories: 331
- Fat: 16 grams, 8 Saturated
- Cholesterol: 128 mg
- Carbs: 34 grams
- Protein: 9 grams