Tweaked Tasty’s Recipe for the Lady Fingers to fit my taste:

https://tasty.co/recipe/vegan-tiramisu

Ingredients list:

•1 ½ cups all-purpose flour

•1 ½ teaspoons cornstarch

•1 teaspoon baking powder

•½ teaspoon baking soda

•¼ teaspoon kosher salt

•6 tablespoons unsalted butter, softened

•¾ cup sugar

•¼ cup aquafaba, liquid from can of chickpeas

•1 teaspoon vanilla extract

•¼ cup milk

In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.

In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.

Line 2 baking sheets with parchment paper and grease with nonstick spray.

Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 2 inches apart (they will expand in the oven). Each cookie should be 2-3 inches long and 1 inch wide. You should have around 20 total. (more if you pipe skinnier lady fingers)

Chill the cookies in the refrigerator for 30 minutes.

Preheat the oven to 350˚F (180˚C).

Bake the ladyfingers for 13-15 minutes, until the edges/bottoms are light brown. Lay the cookies on a rack and let them cool completely. Should take 10-15 min. Make mascarpone filling while lady fingers cool.

Mascarpone Filling:

Ingredients:

•1 cup whipping cream

•1 cup mascarpone, softened

• 3/4 cup - 1 cup granulated sugar

• vanilla extract to taste

Take a bigger bowl & add ice + water. Place a smaller bowl in the ice, beat the whipping cream to stiff peaks. Turn bowl upside down to check (should not fall out). Set aside.

Combine the mascarpone, sugar, and vanilla. Start with 3/4 cup sugar and add more as desired. 3/4 cup is just enough to taste the sugar, closer to 1 cup gives an overpowering sweet taste.

Add half of the mascarpone mixture to the whipped cream, fold using a spatula. Add in the other half & fold again. Beat the entire mixture again until smooth and fluffy.

Assemble:

1. Dip the lady fingers in 6 oz or 1 cup espresso (cooled). Or rich brew coffee with instant coffee mixed in.

2. Soak for 5 min +. (until really soft & mushy. Just before they start breaking apart remove them)

   1. If you don’t let It absorb enough espresso, the end result will taste more dry.

3. Cover the bottom of a 6 x 11 inch pan/baking dish with cocoa powder.

4. Carefully remove lady fingers from espresso (use a spatula and not your hands) & add to the pan. With a fork poke the lady fingers.

5. Add an extra espresso layer on top. Add half the mascarpone filling.

6. Add another layer of cocoa powder, lady fingers, espresso, & mascarpone filling.

7. Cover with plastic wrap. (can pat down the top to get a smooth finish.

8. Put in the fridge for 10 min to stiffen the filling.

9. Once ready to eat, take instant coffee and make into a powder. Dust on top. (It will melt into the filling if you add It before you eat.)