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Ingredients
  • Ingredients for the ladyfingers
  •  
  • 180 ml of aquafaba (chickpea brine)*
  • 12 g of cream of tartar
  • 180 g of caster sugar
  • 60 ml of sunflower oil
  • 20 g of dairy-free vanilla / lemon yogurt
  • 80 g of coconut cream*
  • 2 teaspoons of vanilla bean paste
  • 2 teaspoons of baking powder
  • 300 g of plain flour
  • 2 lemons (zest only)
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  • Ingredients for the lemon curd
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  • 3 tablespoons of corn flour 2 tablespoons of water
  • 100 g of dairy-free butter/margarine
  • 100 g of caster sugar
  • 170 ml of lemon juice
  • 3 small unwaxed lemons (zest)
  • 100 g of vegan condensed milk*
  • Pinch of turmeric (used to enhance the colour - optional)
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  • Ingredients for the lemon mascarpone
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  • 250 g of dairy-free block butter (softened)*
  • 420 g of icing sugar
  • 1 teaspoon of lemon juice
  • 80 g of dairy-free vanilla / lemon yogurt
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  • Dairy-free whipped cream (I use Elmlea Plant Based Double Cream)
Steps
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