John Myers
Layered Dessert with Tofu and Egg Liqueur
The perfect layered dessert with tofu and egg liqueur recipe with a picture and simple step-by-step instructions.
- 125 g Tofu
- 5 tbsp Advocaat
- Sugar
- 6 Eßl Coconut oil
- 2 Eßl Unsweetened cocoa
- 2 packet Vanilla sugar
tofu
- I used a normal tofu for my layered dessert with tofu and eggnog – not silken tofu. Silken tofu is softer and is normally used for desserts. But my fridge only gave a piece of normal tofu and I wanted to know whether it can also conjure up a clever dessert – and you can 🙂
- Break the tofu into small pieces, put in a blender with the egg liqueur and puree. A fine, creamy mass is created. If necessary, add a little sugar to sweeten.
- Heat and melt the coconut oil in a water bath. The coconut oil should only become liquid, not boil. Now put the liquid coconut oil in a saucepan and add cocoa. The amount of coconut oil depends on the amount of chocolate cream you want. I used about 6 – 8 tablespoons of liquid coconut oil. Mix the liquid coconut oil and cocoa well and add the vanilla sugar.
- Now layer the tofu cream in a glass and pour the chocolate cream on top and put everything in a cool place for approx. 30 – 60 minutes. Now put the second layer of the tofu cream on top. In the meantime, a kind of “chocolate crust” has formed on the bottom of the pot with the chocolate cream. I put it on top of the layered dessert as a topping. Ready 🙂
- The layered dessert tastes best when served with a warm chocolate topping.
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