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, 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 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 (date caramel)

1. Pit the dates to remove the stone and place them into a bowl and cover with boiling water. Leave them to soak for around 10 minutes, then drain well.
2. Add the softened dates, maple or agave syrup, coconut cream, dairy-free milk and a pinch of sea salt to a high-speed blender or food processor.
3. Blend for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth, thick and creamy. Add a small splash more dairy-free milk if needed to loosen.
4. Transfer the caramel into a small saucepan and gently heat over a low heat on the hob for 3-5 minutes, stirring continuously, until glossy and slightly thickened. Do not let it boil!
5. Remove from the heat and allow to cool slightly. Transfer to a jar or serving bowl and sprinkle with sea salt flakes.
6. Transfer 1/3 of the caramel into a piping bag and snip off the tip.

Method (assemble)

1. Brew some coffee / espresso. In a small bowl, add in the brewed coffee and allow it to cool slightly so it doesn’t burn your fingers when dipping the lady fingers.
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. Pipe over a drizzle of the date caramel sauce.
5. Repeat with another layer of dipped ladyfingers, cream and caramel. Repeat until you’ve used up all the ladyfingers and mascarpone (watch video for example).
6. 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).
7. Once set, spoon on the caramel sauce and using an off-set spatula level it out to get an neat layer. Optional: Sprinkle with some flakey sea salt.
8. Using a sharp knife, carefully slice the chilled tiramisu into squares / servings. TIP: Wipe the knife clean between each cut with kitchen paper, this makes for neat slices.
9. 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.
10. Serve and enjoy!