Not the biggest fan of coffee, but the booze and the subtle chocolate notes sufficiently blend with the coffee flavour, to give a rich, decadent tasting, almost fat free dessert!
I used my own sponge finger recipe which you can find here, but any shop bought fingers or sponge could work, especially if you left it to go a bit stale first
I gauged this amount to fit into a 26x15cm, shallow dish that I wanted to use, so just play around with the measurements to suit your designated dessert dish....you could even make it in separate little pots
Traditionally, this recipe is made with Marsala wine, but as there is nothing very traditional about making an Italian trifle with tofu, on this occasion I used brandy which worked just as well and was easier to get hold of
The trifle is best made the day before you want it, and left for the sponge to take up the flavour and soften in the fridge
This amount serves 3 people generously
Sponge fingers, recipe above
349g carton of silken tofu, liquid drained
40ml marsala wine (see notes above)
50g icing sugar
1 tsp vanilla extract
20g dark chocolate, finely grated
75ml hot water mixed with 1 tbsp instant coffee
1/2 tbsp cocoa powder
Put the tofu, marsala, sugar, and vanilla in a blender and whizz until smooth and creamy
Put the coffee and hot water into a shallow dish. Put a few fingers at a time, leave for a minute then turn over, leave for another minute and remove. You can put the soaked fingers back on one of the baking trays whilst you do this to all of the fingers. The fingers will still seem quite dry and only just coated with the coffee. They will take up some of the moisture from the tofu mix as the flavours develop in the fridge so don't worry about them being dry....they actually look a bit like cooked sausages at this point!
Arrange half of the fingers in the bottom of your dish, cover with half of the tofu mix, and then with the grated chocolate
Put the rest of the fingers on next, covered with the remainder of the tofu mix. Smooth over and dust with the cocoa powder. Put in the fridge and leave to chill for at least 12 hours before serving
Serve and enjoy!