Vegan Gingerbread Tiramisu Brownies

Method (brownie)

1. Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
2. Sift the cocoa powder, ground ginger and flour together in a medium bowl.
3. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
4. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
5. Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
6. Once combined, sift in the flour, ginger and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
7. Fold in the candied ginger pieces (optional).  Alternatively, you could add in some roughly broken up ginger cookies. 
8. Pour the brownie batter into the lined tin and level off with an off-set spatula.
9. Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgey brownie, you may want to underbake by 5 minutes!
10. Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture. Keep the oven set to 180°C fan as we’ll be baking the ladyfingers at this temperature.
11. Keep the brownie in the tin as we will be layering the ladyfingers and cream in the tin.

Method (ladyfingers)

1. Line a baking tray with greaseproof paper. 
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 60g 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, vanilla 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 spices, carefully fold this in to combine. Fold until there is no 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 the tray into the middle of the oven and bake the ladyfingers for around 15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown. Keep an eye on them after around 13 minutes.
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. 
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.
12. When both brownie and lady fingers have cooled down, prepare to layer.
13. Add a few teaspoons of espresso / coffee granules into a bowl along with a teaspoon of ground ginger (optional, you could even use a gingerbread coffee syrup) and pour over some hot water, just enough to create a strong coffee. Allow this to cool for 5 minutes do its not boiling hot to handle.
14. Once the coffee has dissolved, carefully dip each ladyfinger in the coffee, don’t soak too much or the ladyfingers will turn extremely soft / mushy. Only light dip each side of the lady finger for a second each.
15. Lay the ladyfingers over the brownie, making sure to cover the entire brownie (watch video for reference).
16. Set aside while you make the cream.

Method (mascarpone cream)

1. Add all of the mascarpone cream ingredients into a high speed blender. Blend on high until super smooth. You may need to stop and scrape the blender down a few tines with a spatula to ensure everything gets incorporated. 
2. Once super smooth, pour over the ladyfingers in an even layer, use the back of a spoon or off-set spatula to spread the cream into the corners of the tin making sure its as flat as possible. You can even tap the tin on your worktop a few times to remove any excess air bubbles. 
3. Place into the fridge overnight to set. The cream will firm up when it’s chilled.
4. Once the cream feels firm / creamy, use a sharp knife to score the edges of the tin to help the brownie slide out.
5. Dust the entire brownie with a mixture of cocoa powder and ground ginger for a spiced flavour to compliment the dessert.
6. Top with some gingerbread cookies.
7. Use the push base of the tin to push the brownie out of the tin and place on a chopping board.
8. Use a sharp knife to carefully cut the brownie into squares. TIP: Wipe the knife clean after each cut to keep each brownie neat and tidy.
9. Serve and enjoy!