1 Tbs pure vanilla extract (avoid the imitation stuff)
Custard Filling
3 c. vanilla soy milk
3/4 c. granulated sugar
3/4 c. liquid egg product (i.e. Egg Beaters)
1/2 c. all-purpose flour
2 oz. silken tofu, pureed
2 tsp. pure vanilla extract
1 pkg ladyfingers
2 Tbs cocoa powder for dusting
1/8 tsp ground cinnamon for dusting
Preparation
No prior preparation is required.
Instructions
1. To make syrup, in small saucepan, bring water to boil. Remove from heat, stir in all remaining syrup ingredients. Set aside.
2. To make custard filling, in top of double boiler, whisk together all custard ingredients, except the vanilla. Set pan over simmering (not boiling) water, and cook, whisking constantly until mixture thickens, about 8 minutes. Stir in vanilla extract. Remove pan from water and let cool. Cover, and refrigerate until chilled.
3. To assemble the tiramisu: line a long, narrow, rectangular pan/mold with plastic wrap. Place half the ladyfingers in layer on bottom. Brush ladyfingers with coffee syrup.
4. In small bowl, combine cocoa and cinnamon. Spread half of the custard mixture on top of bottom layer of ladyfingers. Sprinle with some cocoa-cinnamon mixture. Repeat with remaining ladyfingers, syrup and custard, topping custard with dusting of cocoa-cinnamon misture. Cover and refrigerate for at least 2 hours before serving.
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