Serves 12-16

Ingredients

• 1 tray of flat sponge cake bicuits (use 1/3 of this recipe)
• 8 cold espresso coffees (mixed with 2 tbsp Amaretto and/ or 1 tbsp coffee liqueur/ rum)
• 120g raw cane sugar, ground into fine powder
• 800g silken tofu
• 400g cashews, soaked in water for 4-8 hours
• 2 tbsp Amaretto

Preparation

STEP 1: Blend cashews into a smooth paste. Add silken tofu and amaretto and blend till smooth.

STEP 2: Layer two layers of cake biscuits (dipped briefly in cold espresso) and two layers of the cream into a rectangular or square tray.

STEP 3: Refrigerate for at least 6 hours and sift cocoa powder on top before serving.