(For all ingredients, please use organic versions if available)

Sweet Soy Cream Custard
330 grams (1 can)
condensed soy milk
330 milliliters soy milk
2 tablespoons cornstarch
1 tablespoon grated lemon peel
1 cup water (to dissolve cornstarch)
300 grams soy cream

Whipped Vegan Marshmallow Cream
About 200 grams chantilly mix
3 tablespoons syrup

Syrup
½ cup water
1 cup sugar

Chocolate Syrup
1 cup water
2 tablespoons powder cacao
Sugar



Directions (to make the cream):
1. Start taking vegan condensed milk directly to stove
2. Dissolve the cornstarch with the soy milk (to avoid the cream start to lump)
3. Put it to the stove
4. Leave it to cook for 5 minutes with medium heat (otherwise it will stick
On the bottom of the pan)
5. After the cream has already thickened
6. Add one tablespoon of the lemon peel
7. Cook quickly
8. Turn heat off
9. Add the creamy soy milk
10. Get our baking pan and pour it
11. It is cooling slowly, and put it in the freezer for 6 hours

Directions (to make syrup):
1. Put the water to the stove
2. Dissolve the sugar and boil it on medium heat for more or less 8–10 minutes until it gets the point

Directions (to make marshmallow):
1. Add about 200 grams of a mix for the chantilly cream
2. Mix it here for some time until it gets to the point
3. Add about 3 tablespoons of syrup in a thread consistency
4. Continue to mix it very quickly to get to the marshmallow point
5. Put it on together with our cream that is already in the refrigerator
6. Spread it over the cream arrangement as a topping
7. Put back to refrigerator for about 10, 15 minutes

Directions (to make chocolate syrup):
1. Turn on the stove
2. Get more or less 1 cup of water
3. Add some sugar
4. Add 2 heaping tablespoons of cacao
5. Turn off the stove
6. Mix it
7. Wait for it to cool about 10 minutes
8. Spread chocolate syrup over the cream and over the marshmallow
9. Sweet soy cream custard with whipped vegan marshmallow and chocolate syrup is ready to serve