You’ll need an electric whisk and a blender.

Heat the oven to 200C (180C fan)/390F/gas 6 and line a shallow, roughly 34cm x 24cm baking tray with greaseproof paper.

Push the paper well into the corners, and don’t worry too much about wrinkles.

First make the sponge. Put all the dry ingredients (the top four) in a large bowl, make a well in the centre and add the milk, oil and vinegar.

Whisk to combine until smooth, then scrape into the lined tray and gently shimmy it back and forth so the batter levels out. Pop the tray in the oven for 15 minutes, until the sponge is golden on top.

To make the cream, put the drained tofu, soft cheese, oil, sugar and marsala in a blender and blitz smooth.

In a bowl, whip the cream for about three or four minutes, until it can hold its shape. Fold the tofu mixture into the cream until combined, then pop the bowl in the fridge.

To assemble the tiramisu, stir the brandy or rum, if using, into the coffee.

Cut the sponge into pieces to cover the base of your dish(es), then slowly and evenly pour the boozy coffee all over the top. Spoon on the cream mixture, so it fully covers the tiramisu(s).

Using a fine-mesh sieve, shake the cocoa over the top, then grate on the chocolate, if using.

Pop the tiramisu(s) in the fridge for at least a couple of hours (and for up to a couple of days), to set and for the flavours to come together.