If you haven’t already, prepare the lady fingers.

Prepare the ricotta cream filling:

1. Press the tofu for at least 30 minutes.
2. Add the tofu and salt to a food processor and process until very smooth. Set aside.
3. To a large bowl, add the softened vegan cream cheese, vanilla extract, cinnamon, and orange zest. Using a hand mixture or stand mixer, beat until light and creamy, about 1 minute.
4. Add in the whipped tofu and mix until. Set aside.
5. To a separate large bowl, beat together the vegan heavy cream and powdered sugar until medium peaks form, about 4 minutes.
6. Add the whipped cream to the tofu and cream cheese mixture and beat on low until combined.
7. Fold in the vegan mini chocolate chips and set aside.

Assemble:

1. To a shallow bowl, mix the espresso and marsala wine.
2. Quickly dip a ladyfinger into the espresso mixture, about 2 seconds. You don’t want them to be soggy. Place the dipped cookie at the bottom of an 11×7″ baking dish and continue until you have formed an even layer. You might have to cut some of the ladyfingers to make them fit well.
3. Using an offset spatula, spread half of the cream mixture evenly over the ladyfingers.
4. Repeat the same process, layering dipped ladyfingers on top of the cream, then top them with the remaining cream mixture. Try to make the top as flat and level as possible.
5. Generously dust with cocoa powder.
6. Clean the edges of the baking dish with a damp towel, if needed, then cover it tightly with plastic wrap. Chill in the fridge for at least 8 hours or overnight.
7. Once chilled, you can top with additional mini chocolate chips or chopped pistachios, if desired. Slice and enjoy!