INGREDIENTS
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Vanilla bean custard4 Large Eggs, room temperature (preferably organic)
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32g (1/4 cup) Corn Starch (preferably non-GMO)
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1 tbs Vanilla Paste
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1 tsp Stevia Extract
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490g (2 cups) Unsweetened Vanilla Almond Milk
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Mascarpone Filling:
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1 lb Mascarpone Cheese, room temperature (preferably organic or all natural) (437g)
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2 cups Homemade Vanilla Bean Pastry Cream (recipe above)
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Ladyfingers:
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~21 Homemade Ladyfingers (don't use storebought!)
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1/2 cup Strong Coffee, room temperature
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1/2 cup Rum (I used Vanilla Rum)
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Dutch Process Cocoa Powder, for dusting
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