Place the tofu, coffee, cocoa powder and caster sugar in a blender and pulse to combine until glossy and smooth.

Spoon into cups or individual moulds and chill overnight.

Place the frozen berries in a bowl, along with the icing sugar, lemon or lime and berry juice. Purée using a hand blender. Pour into a freezerproof container and freeze until set.

Sprinkle the toasted hazelnuts over the mousse and serve with a spoonful of iced berry sorbet on the side.

Cook’s note: Add a splash of soya milk to loosen the mousse mixture if necessary.