### Ingredients 300g Marsala Wine, sweet 1 Block of Tofu, silken 150g Sugar 50g Cream Cheese, Miyoko’s Aquafaba, from 3 cans Vanilla Extract Arrowroot Starch Cream of Tartar Strawberries Blueberries Raspberries Oat or Coconut whipped cream Mint ### Directions 1. Blend wine, tofu, sugar, cream cheese, and vanilla extract together, making sure it’s not too bitter. If it is, add more sugar. You want a creamy/thick consistency. Adjust proportions as necessary. 2. In a separate bowl, add a spoonful of starch and a splash of water together, and make sure there are zero clumps of starch 3. Heat the first mixture on the stove and add in the starch mixture. Bring to a boil to thicken 4. Place mixture in a container that can be put in the fridge or freezer, and then chill this mixture while you work on the aquafaba 5. Put aquafaba into blender, along with sugar, vanilla extract, and cream of tartar. Blend for several minutes until poofy and foamy. You will most likely get more aquafaba than you need for this next part 6. Once the first mixture has cooled down and is no longer hot to the touch, you can combine some of the aquafaba with the mixture. You will probably combine 70 % of the aquafaba with all of the first mixture. However, add what’s needed to make sure it’s fluffy and custard-like. 7. Mash some raspberries in a bowl 8. Grab a wine glass, or any type of cup that would be good to serve this in 9. Place mashed raspberries at the bottom of the cup 10. Fill cup with custard mixture 11. Top with whipped cream 12. Add slices of strawberry on top, and a few blueberries 13. Garnish with mint 14. Enjoy