Recipes

Soak beans overnight or for several hours. Drain and cook in fresh cold water, simmering until very soft and creamy. Drain, reserving 1 cup of the cooking liquid (aquafaba). Puree beans until completely smooth, then let cool completely.

In a bowl, combine the aquafaba, maple syrup, and liqueur. Taste and adjust — the soaking liquid should be lightly sweet and aromatic.

In a stand mixer, whip mascarpone until smooth. Slowly add the bean puree, then the sweetened condensed milk. Begin adding the heavy cream gradually, whipping until the mixture is light, smooth, and spreadable. Add vanilla and a pinch of salt and mix just to combine.

Working quickly, dip each ladyfinger into the aquafaba mixture and arrange in a single layer in an 8x8 pan. Spread half the cream evenly over the top. Repeat for a second layer if desired, or keep as one thick layer.

Smooth the top and dust generously with cocoa powder. Chill for at least 4 hours, or overnight, before serving.