Chocolately Charlotte Dessert

2 (3 oz) packages Ladyfingers
1 (32 fl oz) package WestSoy® Unsweetened Chocolate Soymilk
6 Tablespoons Cornstarch
Your choice of sweetener, sugar, rice syrup, etc.
1 cup coarsely chopped nuts (optional)
Non dairy topping (optional)
Cocoa powder (optional)

Line the sides and bottom of a greased 8" springform pan with ladyfingers, rounded side out. Dissolve cornstarch by whisking it into 1 cup of soymilk. Pour the remainder of the soymilk into a 2 quart saucepan & stir in cornstarch mixture. Add sweetener to taste. Stirring constantly, heat soymilk over medium heat until it thickens & just comes to a boil. Remove from heat & cool slightly. Pour 1/2 of mixture into springform pan. Add a layer of ladyfingers & nuts. Add the remaining soymilk mixture, top with remaining nuts. Cover with waxed paper & refrigerate until firm, about 6 hours. Remove the waxed paper. Garnish with whipped topping & a dusting of cocoa powder.

Serves about 12.