Step 1
In a mixing bowl, whisk together the Soy Delight Coconut Tofu Pudding, thickened cream, and sugar until smooth and creamy.

Step 2
Blend the canned chestnuts with the milk to form a smooth chestnut paste. Fold this into the tofu cream mixture. Set aside.

Step 3
Dip each digestive biscuit into the espresso shots, ensuring they are soaked but not falling apart.

Step 4
Layer the soaked biscuits at the base of your serving dish or individual glasses.

Step 5
Spread a layer of the prepared tofu-chestnut cream over the biscuits. Repeat with another layer of biscuits and cream.

Step 6
Smooth the top layer of cream and refrigerate for at least 4 hours or until set.

Step 7
Garnish with reserved chestnuts, cocoa powder, or a drizzle of chocolate syrup before serving.