Method (ladyfingers)

1. Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper. This recipe will make around 3-4 trays, so you’ll want to bake 1 tray at a time.
2. Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
3. While the aquafaba mixture is still whipping on high speed, sprinkle in 150g of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
4. In a separate bowl, combine the oil, yogurt, coconut cream, pumpkin puree and remaining 30g of sugar. Whisk this together to combine.
5. Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
6. Sift in the baking powder, flour and ground pumpkin spice, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
7. Transfer the mixture into a piping bag fitted with a large round tip nozzle.
8. Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
9. Place 1 tray at a time into the middle of the oven and bake the ladyfingers for 15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
10. Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
11. Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.

Method (mascarpone)

1. Add the dairy-free butter, silken tofu, sugar, yogurt, pumpkin puree and pumpkin spice into a high speed blender. Blend this for at least 5 minutes until super smooth and creamy. You may need to stop and scrape the sides of your blender down a few times to make sure everything is incorporated.
2. Pour the dairy-free whipping cream into a stand mixer fitted with balloon whisk attachment, whip on high speed until thick. You can also do this by hand with an electric hand whisk. 
3. Pour the mixture over the whipped cream, use a spatula to fold the two together. Don’t over mix!

Assemble the tiramisu

1. Brew some espresso (you want it fairly concentrated).
2. Dip the ladyfingers into the coffee (making sure not to over dip them, or they will become soggy), place into your desired dish to make the first layer. I use a rectangular dish (linked here).
3. Pour over a generous layer of the mascarpone cream evenly over the first layer of ladyfingers. Use an offset spatula to spread it even, right into the corners.
4. Repeat with another layer of dipped ladyfingers and cream. Repeat until you’ve used up all the ladyfingers and mascarpone (watch video for example). 
5. Place into the fridge for at least an hour before adding on the whipped cream topping.

Method (cream topping)

1. Whip up the dairy-free whipping cream either in a stand mixer with balloon whisk attachment or electric hand whisk, until it holds a peak. Transfer a few tablespoons of cream into a separate bowl and colour this with orange food gel. Transfer into a piping bag fitted with a large star tip nozzle. You’ll also want a small amount of brown cream for the decorative pumpkin ‘stalks’. Transfer the brown cream into a piping bag and snip off the tip.
2. Spread an even layer of the white whipping cream over the entire dessert, getting right into the corners. Use an off-set spatula to spread it out into an even layer.
3. Dust the cream with some spiced cocoa powder (mix some pumpkin spice and cocoa powder together). Alternatively simple dust over plain cocoa powder.
4. Pipe the cream pumpkins – Pipe a small yet tall star of the orange cream then pipe a little stalk on top (refer to video or photos for example). 
5. Place into the fridge for 6-8 hours or preferably overnight to chill (my preferred method is overnight as it makes sure everything is fully set).
6. Once set, using a sharp knife, carefully slice chilled tiramisu into squares / servings. TIP: Wipe the knife clean between each cut with kitchen paper, this makes for neat slices. 
7. To lift the tiramisu out of the dish, use a flat spatula, it really helps to get underneath the tiramisu and lift it up without damaging the dessert too much. The first slice is always the trickiest to get out of the dish.
8. Serve and enjoy!