Method (ladyfingers)

1. Preheat the oven to 180°C fan, and 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 and flour, 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 medium 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 and vanilla 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! You want this to be thick enough to spoon in the waffle and it not run out, so make sure to chill the mixture before adding it into the waffle.
4. Heat a medium sized pan on the hob. Place 1 Stroopwafel in the pan and cook until the caramel filling is just soft and the Stroopwafel can bend easily, appropriately 15 to 20 seconds per side. Warning – do not to overheat / over cook the Stroopwafel. Working quickly, lay the warmed waffle over a rolling pin or between two cups / glasses and gently push the cups towards each other to bend the Stroopwafle into the shape of a taco shell. Don’t press them too far together as you’ll want room for adding in the fillings.
5. Transfer the waffles onto a lined baking tray and place in the fridge to chill and set in shape. 
6. Dunk a ladyfinger in some brewed (and cooled) coffee, ensure the coffee has cooled or it will melt the creams. Lay a ladyfinger into the stroopwafle taco shell.
7. Once the mascarpone mixture has chilled and has thickened, pipe or spoon into the waffle over the ladyfinger and spread out (refer to video for example). 

Method (cream)

1. Whip up the dairy-free whipping cream until thick, transfer into a piping bag fitted with a round tip nozzle (or whichever decorative nozzle you prefer), and pipe a swirl over the top of the waffle.
2. Add some cocoa into a small sieve, and dust over the cream.
3. Serve and enjoy!