1. Place the silken tofu in a blender or food processor and whizz until smooth.

2. Combine the sugar, rice flour and cardamom in a medium saucepan. Add a pinch of salt and the coconut milk and cook over medium heat, whisking constantly, for 2-3 minutes, until slightly thickened. Add the pureed tofu and the vanilla to the pan and whisk to combine. Cook, whisking constantly, for a further 1-2 minutes until the mixture is fully thickened to a custard-like consistency (it should coat the back of a spoon). Allow to cool.

3. Using six small glasses or bowls, spread a little of the custard on the bottom of each. Next, add a layer of biscuit, followed by mango slices, followed by another layer of custard. Top with more mango, biscuit and a scatter of coconut flakes. Chill for at least 1-2 hours (or preferably overnight) before serving (this allows the biscuit to soften).

Tips:

*Savoiardi aren't vegan; for an egg-free sub, opt for a similar airy biscuit or slices of vegan cake.

The addition of silken tofu is more for texture than flavour – it adds richness and creaminess.