Yields: 10-12 servings
β’ 15 vegan ladyfingers
Raspberry Infusion β
β’ 1 cup frozen raspberries
β’ 3/4 cup sugar
β’ 3/4 cup water
β’ 1/4 cup amaretto or rum
In a saucepan, combine raspberries, sugar, water, and amaretto or rum. Heat over medium.
Allow to simmer until the sugar is fully dissolved. Remove from the stove, strain the mixture, and let it cool down.
Vegan Cream Layer β
β’ 1/2 cup JUST egg
β’ 1/2 cup vegan sugar
β’ 16 oz vegan cream cheese, at room temperature
β’ 1 tsp vanilla extract
β’ 10 oz plant-based whipped cream
β’ 12 oz fresh raspberries
For Garnish β
β’ Raspberry powder (homemade or store-bought)
Combine JUST egg and sugar in a heatproof bowl and whisk. Place this bowl over a pot with gently simmering water, ensuring the bottom doesnβt touch the water. Continue whisking for 5 minutes. Remove from heat and chill in the refrigerator for 20 minutes.
Meanwhile, chill another mixing bowl in the freezer for 10 minutes. Afterward, combine the whipped cream, softened cream cheese, and vanilla extract in this chilled bowl. Mix until smooth and place back in the fridge for 10 minutes.
After the chilling period, gently fold the JUST egg mixture into the cream cheese blend, ensuring not to overmix.
To Assemble β Briefly immerse ladyfingers in the raspberry infusion and set them aside. In an 8β³x8β³ dish, lay down a layer of the infused ladyfingers. Spread half of the vegan cream mixture over it and level it out. Place a layer of fresh raspberries on top. Add another layer of ladyfingers followed by the remaining cream.
Sprinkle the top with raspberry powder for garnish. Serve and enjoy!
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