- 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
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.