1.Preheat the oven to 150C (fan) and line two baking trays with bakingpaper.
2.In a medium bowl, mix together the plain white flour, cornstarch, fine sea salt and baking powder. Set aside.
3.In a clean bowl, place the aquafaba and whip with a mixer on high speed until stiff peaks form. Stop the mixer, add the powdered sugar and whisk again until the mixture is glossy and falls in ribbons.
4.With the mixer still running, drizzle in the vanilla extract and the vegetable oil. Fold in the flour mixture by hand until just combined and no lumps remain. Set aside on the counter to rest for a couple minutes.
5.(Transfer the batter to a piping bag fitted with a round nozzle and pipe the mixture into thick lines around 6-8 cm long on the lined baking trays.)
6.Before baking, dust the tops of the batter with powdered sugar.
7.Place in the oven to bake for 20 minutes. Remove from the oven, leave to cool for 5 minutes then transfer to a wire cooling rack to cool and crisp up fully.

Vegan Tiramisu – Cream

1.Brew the coffee
2.Drain the silken tofu, and put it in a blender.Add the cream, mascarpone and sugar and blend until very smooth.
3.Cover the bottom of your tiramisu dish(es) in lady fingers soaked in coffee. Be careful that you don’t soak the bisuits in coffee too long (max. 2 seconds).
4.Cover the lady fingers with a layer of the creamy mixture.
5.Add more layers of lady fingers soaked in coffee and cream, finishing with a layer of cream.
6.Using a fine sieve, sprinkle on a little bit of cocoa powder.