Tiramisu

• For the Bread Base
• 360 milliliters warm water
• 7 grams active dry yeast
• 1 piece whole egg
• 3 pieces egg whites
• 62,5 milliliters olive oil
• 450 grams gluten-free bread mix
• 250 milliliters light espresso
• For the Custard & Topping
• 400 grams silk tofu
• 4 pieces egg yolks
• 90 milliliters maple syrup
• 15 milliliters vanilla extract
• 2 tablespoons cocoa powder

1. Combine yeast and warm water in a large mixing bowl. Leave for 5-10 minutes.
2. Stir in the egg, egg whites, olive oil, and gluten-free bread mix.
3. Pour the batter into a lightly greased springform pan. Leave to rise for about an hour.
4. Bake in an oven pre-heated to 175C/350F for 45 minutes.
5. Take out of the oven and set on a cooling rack until cool enough to handle.
6. Take the bread off the pan and slice in half crosswise.
7. Soak bread halves in espresso.
8. Combine the tofu, egg yolks, maple syrup, and vanilla extract in a blender. Process until smooth.
9. Pour the contents of the blender to a heat-proof bowl.
10. Set the bowl over a pot of simmering water, whisking continuously until custard has thickened - 3 to 5 minutes.
11. Assemble the TiramisurnSet one half of the bread back in the springform pan
12. Top with half of the prepared custard.
13. Set the other bread half on top.
14. Pour remaining custard on top.
15. Cover with plastic wrap and chill for 1 hour.
16. Dust the top with cocoa powder.

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Taken from food52.com/recipes/74100-tiramisu (may not work)