Ingredients Edit

Coffee syrup Edit

Custard Filling Edit

Directions Edit

Coffee syrup Edit

  1. In small saucepan, bring water to a boil.
  2. Remove from heat.
  3. Stir in sugar, instant coffee and vanilla extract.
  4. Set aside.

Custard Filling Edit

  1. In top of double boiler, whisk together soy milk, sugar, egg product, flour and tofu.
  2. Set pan over simmering (not boiling) water, and cook, whisking constantly, until mixture thickens, about 8 minutes.
  3. Stir in vanilla extract.
  4. Remove pan from water, and let cool.
  5. Cover, and refrigerate until chilled.

To assemble Edit

  1. Line a long rectangular pâté mold with plastic wrap (alternatively, use a large, unlined soufflé dish).
  2. Place half the ladyfingers in layer on bottom.
  3. Brush ladyfingers with coffee syrup.
  4. In small bowl, combine cocoa and cinnamon.
  5. Spread half custard mixture on top of ladyfingers.
  6. Sprinkle with some cocoa-cinnamon mixture.
  7. Repeat with remaining ladyfingers, syrup and custard, topping custard with dusting of cocoa-cinnamon mixture.
  8. Cover, and refrigerate at least 2 hours before serving.

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