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Homemade Vanilla Bean Pastry Cream:

  • 4 Large Eggs, room temperature (preferably organic)
  • 32g (1/4 cup) Corn Starch (preferably non-GMO)
  • 1 tbs Vanilla Paste
  • 1 tsp Stevia Extract
  • 490g (2 cups) Unsweetened Vanilla Almond Milk

Mascarpone Filling:

  • 1 lb Mascarpone Cheese, room temperature (preferably organic or all natural) (437g)
  • 2 cups Homemade Vanilla Bean Pastry Cream (recipe above)


  • ~21 Homemade Ladyfingers (don't use storebought!)
  • 1/2 cup Strong Coffee, room temperature
  • 1/2 cup Rum (I used Vanilla Rum)

Dutch Process Cocoa Powder, for dusting


For the Pastry Cream: (recipe makes 3 cups but you'll only need 2 cups for the Tiramisu)

  1. Fill a pot with water and place over medium heat.
  2. In a large heat-proof bowl, whisk together the eggs and corn starch.
  3. Whisk in the vanilla paste and stevia, then whisk in the almond milk.
  4. Place the bowl over the simmering water and whisk constantly until thickened and pudding-like (it takes a while, maybe 10-15 minutes?). DO NOT overcook or overheat... you don't want the eggs to smell like hard-boiled eggs.
  5. Pour the mixture into a heat-proof dish and let cool to room temperature on the counter.

For the Mascarpone Filling:

  1. In a medium-sized bowl, whisk together the mascarpone cheese and pastry cream.

For the Ladyfingers:

  1. Make the Homemade Ladyfingers and let cool completely.
  2. Line an 8x5" loaf pan with plastic wrap so that there is an overhang and the entire pan is covered with the plastic.
  3. In a shallow dish, stir together the coffee and rum.
  4. Dunk both sides of a ladyfinger in the coffee/rum mixture and line the bottom of the loaf pan (for me, 7 ladyfingers created one layer)
  5. Scoop 1/3 of the mascarpone filling over the lady fingers and spread/flatten it out.
  6. Dunk the ladyfingers in the coffee/rum and line over the mascarpone filling.
  7. Scoop 1/3 of the mascarpone filling over the lady fingers and spread/flatten.
  8. Repeat the previous two steps one last time.
  9. Cover with plastic wrap touching the surface and refrigerate 24 hours or overnight.
  10. The next day, remove the plastic wrap cover and place a serving dish face down over the loaf pan. Carefully flip the two so that the loaf pan is now on top and face down. Gently remove the loaf pan and slowly peel off the plastic wrap. Slice and serve!

Recipe Ingredient

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