Dive into the refreshing flavors of summer with this zesty and creamy lemon tiramisu. This vegan delight layers lemon-soaked ladyfingers with rich lemon curd and a smooth lemon mascarpone. It’s a breeze to prepare, especially if you opt for store-bought ladyfingers and lemon curd. This dessert is not only easy to make but also irresistibly delicious, making it the perfect treat for warm summer days or any time you crave a burst of lemony goodness.
Ingredients:
Ladyfingers:
240 g plain flour
2 tbsp cornflour
1 tsp baking powder
120 g aquafaba
140 g caster sugar
30 g oil
2 tbsp icing sugar
Lemon Curd:
240 g dairy-free milk
120 g lemon juice
1 tbsp lemon zest
200 g granulated sugar
2 tbsp cornflour
2 tbsp dairy-free butter
1/4 tsp turmeric
Lemon Mascarpone:
250g dairy-free butter, room temperature
420g icing sugar
1 tsp lemon juice
80g dairy-free yogurt (lemon or vanilla flavored)
Lemon Soak:
200ml dairy-free milk
2 tbsp vanilla syrup
2 tbsp lemon juice
Method:
Preheat the oven to 150°C (fan setting) and line two baking trays with greaseproof paper.
Sift together flour, cornflour, and baking powder.
Whip aquafaba in a stand mixer until stiff peaks form. Add sugar and whisk until glossy, then fold in the oil. Gently fold in the flour mixture.
Pipe the batter onto the trays and dust with icing sugar. Bake for 18-20 minutes.
For the lemon curd, combine all ingredients in a saucepan and cook over medium heat. Chill overnight to thicken.
Whip dairy-free butter for the mascarpone, gradually adding sugar, then lemon juice and yogurt.
For assembly, mix lemon soak ingredients and dip ladyfingers in it. Layer with lemon curd and mascarpone. Garnish with whipped cream and lemon zest.
Enjoy this heavenly lemon tiramisu and feel free to share this delightful recipe with others!
