340g [1½ tubs] Tofutti Creamy Smooth Original (plain)
250ml soya cream
cocoa powder to dust
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Place the coffee in a bowl and allow to cool. When cooled, add 3 tbsp of Amaretto and put to one side.
In a separate bowl beat the egg yolks and sugar for a few minutes, until the mixture is thick and pale.
Mix together the Tofutti and soya cream. Beat into the egg yolk and sugar mixture, preferably using an electric mixer.
In another bowl whisk the egg whites until they form soft peaks. Use the cream of tartar to ensure they whip up (also ensure the bowl is clean and free of grease to start with).
Fold the egg whites into the egg yolk/cream mixture quickly but gently. If you are using an electric mixer, you can use that to mix the two mixtures together on a slow setting. Mix or fold in the rest of the Amaretto, 1 tbsp at a time.
Submerge each sponge finger into the coffee and Amaretto mixture for about a second. Shake off the excess. Use half of the packet (100g) to layer the base of a 2-inch (4 cm) deep rectangular ceramic dish.
Cover the layer of sponge fingers with half of the creamy mixture. Dust the top with cocoa powder. Repeat the process in step 6 with the remainder of the packet of sponge fingers.
Cover the second layer of sponge fingers with the rest of the creamy mixture. Smooth the surface and dust with cocoa powder.
Refrigerate for 2 hours or preferably overnight.
Use a metal beater to beat the egg yolks and sugar. Always ensure the eggs are fresh for this recipe.