INGREDIENTS:
VANILLA BEAN PASTRY CREAM:
4 Large Organic Eggs, room temperature
32g (¼ cup) Organic Corn Starch
1 tbs Vanilla Paste
1 tsp Stevia Extract
2 cups Unsweetened Vanilla Almond Milk
MASCARPONE FILLING:
1 lb Mascarpone Cheese, room temperature
2 cups Homemade Vanilla Bean Pastry Cream (recipe above)
LADYFINGERS:
~21 Homemade Ladyfingers, cooled completely if baked fresh
½ cup Prepared Coffee, brewed strong and cooled to room temperature
½ cup Rum
UNSWEETENED DUTCH PROCESSED COCOA POWDER, FOR DUSTING
DIRECTIONS:
FOR THE VANILLA BEAN PASTRY CREAM:
(Recipe makes ~3 cups but you'll only need 2 cups for the Tiramisu)
In a double boiler over medium heat, whisk together the eggs and corn starch. Then, whisk in the vanilla paste and stevia extract. Last, whisk in the almond milk.
Whisk constantly until thickened and pudding-like (it takes a while, maybe 10-15 minutes?). DO NOT overcook!
Pour the mixture into a heat-proof dish and let cool to room temperature.
FOR THE MASCARPONE FILLING:
In a medium-sized bowl, whisk together the mascarpone and pastry cream.
FOR THE LADYFINGERS:
Line an 8x5" loaf pan with plastic wrap so that there is an overhang and the entire pan is covered with the plastic.
In a shallow dish, stir together the coffee and rum. Dunk both sides of a ladyfinger in the mixture and place it inside the loaf pan (for me, 7 ladyfingers fit to make each layer)
Scoop 1/3 of the mascarpone filling over the lady fingers and spread it out.
Dunk the ladyfingers in the coffee/rum mixture and place it over the mascarpone filling.
Repeat the process.
Cover the pan with plastic wrap touching the surface and refrigerate for 24 hours (overnight should do).
Remove the plastic wrap cover and flip the pan onto a serving dish. Gently remove the loaf pan and slowly peel off the plastic wrap. Dust with cocoa powder, then slice and serve!
