Tiramisu

Method

1. For the Filling: Place the Mascarpone, confectioner’s sugar, salt, tofu, and nondairy cream cheese into a food processor and blend until very smooth, for about 2 minutes. Transfer the mixture into a 2-quart saucepan over medium heat.
2. Whisk together the cornstarch and cold water until no lumps remain. Drizzle the cornstarch slurry into the rest of the ingredients and whisk together, continuing to cook over medium heat. Keep stirring continuously until the mixture thickens, for about 5 minutes. Do not walk away from the mixture or it will burn!
3. Let cool briefly.
4. For the Sauce: Prepare the sauce by whisking together the cocoa powder, agave, and coffee in a small bowl until smooth.
5. To assemble the Tiramisu: In a small, square baking pan, arrange five or six ladyfinger cookies to fit into the pan. Spread the Cocoa Espresso Sauce into a shallow flat dish, big enough for the cookies to lay flat. One by one, dip each side of the cookie into the sauce, briefly, and carefully replace. Repeat until all the cookies have been lightly dipped.
6. Divide the Tiramisu filling in half and spread half of the filling on top of the ladyfingers and repeat with one more layer of each. Dust the top with cocoa powder and then drizzle with the.
7. Devilishy Dark Chocolate Sauce right before serving. Store in airtight container for up to 3 days in refrigerator.