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Ingredients
  • 1 batch vegan mascarpone, *see notes 1+2
  • 1 batch vegan ladyfingers, *see note 3
  • subheading: Filling:
  • 450 ml ( 1 ¾ cups + 2 ½ tbsp) soy milk, or oat milk or almond milk
  • 75 ml ( ⅓ cup) dark rum, or Amaretto/marsala/brandy *see note 4
  • 120 g ( ⅗ cup) granulated sugar
  • 60 g ( ½ cup) cornstarch, cornflour
  • 1 tablespoon vanilla extract
  • 180 g ( 6.35 oz) vegan butter (block-style), cold and cut into small cubes *see note 5
  • subheading: Espresso Soak:
  • 160 ml ( ⅔ cup) espresso, freshly brewed + cooled to room temperature
  • 50 ml ( ⅕ cup) dark rum, or Amaretto/marsala/brandy *see note 4
  • subheading: Topping:
  • 50 g ( ½ cup) unsweetened cocoa powder
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