This version of the popular Italian dessert combines a coffee- and brandy-soaked layer of ladyfingers with a puddinglike topping of mascarpone cheese and tofu. Look for ladyfingers in your market's frozen-food or bakery section.
1 1/2 cups strong brewed coffee
3 tablespoons brandy
36 cake-style ladyfingers (3 (3-ounce) packages), split in half lengthwise
Combine the coffee and brandy in a shallow dish. Quickly dip 36 ladyfinger halves, flat sides down, into the coffee mixture; arrange, dipped sides down, in the bottom of a 13 x 9-inch baking dish. Dip 36 more ladyfinger halves, flat sides down, into the coffee mixture; arrange, dipped sides down, on top of first layer. Pour the remaining coffee mixture over ladyfingers.
Combine the cheese, brown sugar, and tofu in a food processor or blender, and process until smooth, scraping sides of bowl occasionally. Place the tofu mixture in a large bowl, and set aside.
Place egg whites in a large bowl, and beat with a mixer at high speed until stiff peaks form. Combine granulated sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir one-third of egg white mixture into tofu mixture; gently fold in remaining egg white mixture. Spread meringue mixture evenly over the ladyfingers; sprinkle with cocoa. Cover and chill 2 hours.