To prepare the syrup, simply combine the orange juice, water, and sugar in a small saucepan, and place over medium heat. Whisk every now and then, just until the sugar has dissolved. Turn off the heat and add in the champagne. Set aside.
For the macadamia ricotta, start by tossing the nuts into your food processor or blender, and process for 5–10 minutes, until it becomes a smooth paste. Drain any excess water away from the tofu before adding it in, and purée as well. Scrape down the sides to make sure you’re not missing any lumps, and add in the sugar, orange juice, vanilla, and salt. Pulse to combine so that the mixture is smooth and homogeneous.
When you’re ready to assemble the tiramisu, take your lady fingers and dip them briefly into the mimosa syrup, submerging them for no more than 2 seconds so that they don’t become entirely soggy. Arrange the soaked cookies along the bottom of an
You can also prepare this like mini trifles, in smaller, individual dishes.