I was so excited to discover that Schar makes ladyfingers (of course they are an Italian company so I should have known that if anyone would do it…it would be them). This is not likely to put any fancy Italian restaurants out of business but it takes 15 minutes to make (and 6 hours to chill) and tastes pretty good. In addition to being gluten and dairy free it avoids the issue of raw eggs. There are eggs in the ladyfingers, so this is not an egg free recipe but there are no added raw eggs in the recipe. There is also no sabayon to prepare. I hate preparing sabayon. I always get lumps. Too much work.
So here it is…
1 tb sugar
2 tb rum
1 cup brewed coffee
2 8oz containers vegan Galaxy Nutritional coconut and soy cream cheese (also GMO free) or if you need coconut free try Tofutti (not organic or GMO free, but coconut free)
1/2 cup So Delicious original flavor coconut milk creamer (red container) although vanilla will probably work fine. Note that if you need to avoid coconut, you can use Silk brand creamer which is all soy.
1/2 cup sugar
1 box Schar ladyingers
About 1 tbsp unsweetened cocoa powder
Small Hand Sifter (somewhat optional…a colander will also work)
a 9 x 4 loaf pan (your basic meatloaf pan)
Measuring cups and spoons
A salad type bowl (for dipping the ladyfingers
A mixing bowl (for mixing the cream filling)
One large spoon
Mix sugar, rum, and coffee in the salad type bowl
Mix soy cream cheese, coconut milk creamer and sugar in the mixing bowl. Mix until smooth
Dip Schar ladyfingers in the coffee mixture. Don’t soak them. It is literally about 5 to 10 seconds per side and about 4 or 5 of them diagonally or lengthwise on the bottom of the 9×4 pan. This is the one layer where you want the cookies pretty close together.
Cover with a layer of the cheese mixture
Do another layer of dipped ladyfingers (note that they do not need to touch. You want cream cheese mixture between them)
Do another layer of cream cheese mixture
Final layer of ladyfingers
Final layer of cheese mixture
Smooth cheese mixture
Sift unsweetened cocoa on top
Chill for 6 hours or overnight (or for three days…it keeps for the better part of a week) and slice into 1 inch thick pieces to serve.