This recipe turns a decadent Italian dessert into a light, healthy and colourful masterpiece. It also gives you the perfect opportunity to use up your old bread!
Ingrediants - Serves 8
10 wholemeal slices of bread, (cut the crust off and discard or to feed the birds!)
Tofu cream
3 packets of silken firm or pressed silken tofu (about 940g/33oz)
30ml (1fl oz) lemon juice
3 teaspoons vanilla paste
140ml (5fl oz) agave or pure maple syrup
Berry layer
250g (9oz) frozen mixed berries
3 tablespoons agave syrup or pure maple syrup
Garnish
1 punnet of your favourite fresh berries (optional)
1. Boil the tofu to get rid of the water. Drain.
2. Place tofu, lemon juice, vanilla and agave into a food processor and process until smooth.
3. Make the berry layer by heating up the frozen berries and agave syrup in a medium sized saucepan over a medium heat and cook until completely defrosted. Strain the berry and keep the berry juice and berries separately.
4. Using four slices of bread, dip each slice one at a time into the berry juice, turning to coat. Place, in a single layer, over the base of a 5cm- deep (2in), 18 x 18cm (7 x7in) (base) baking dish.
5. Spread half the tofu cream over the bread to cover. Repeat layers with remaining bread and tofu cream. Cover and refrigerate for 2 hours.
6. Top with the cooked berries that you set aside, and also the fresh berries.
Tip
You can use sponge finger biscuits if you don’t have old bread. If you do that, add 2 tablespoons of water when you cook the frozen berries.
Gluten-free option: Use gluten-free bread.