Method:
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Begin by making the lady fingers. Preheat the oven to 150ºC and line a large baking sheet with baking paper.
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Tip the aquafaba into the bowl of a stand mixer and whisk until stiff peaks form.
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Add the sugar, a spoonful at a time, whisking well after each addition.
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With the mixer running, slowly drizzle in the oil and vanilla extract.
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Sieve the flour, baking powder, cream of tartar and salt together into a bowl then fold the flour mixture into the beaten aquafaba, a spoonful at a time.
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Transfer the batter into a piping bag then snip the tip off the bag where it measures 2cm across. Pipe the batter onto the lined baking tray in 10cm long fingers, be sure to space them well apart as they will spread in the oven. Bake for 20 minutes until turning lightly golden then transfer to a wire rack to cool. Repeat with the remaining batter.
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To make the lemon syrup, use a vegetable peeler to peel the zest from one of lemons then put into a saucepan with the sugar and juice of 2 lemons. Add 50ml water then bring to the boil, stirring constantly until the sugar dissolves. Boil for 2-3 minutes or until starting to thicken. Remove from the heat and leave to cool.
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Whisk the vanilla into the double cre&m.
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To assemble the tiramisu, break the lady fingers into pieces and layer into the bottom of each serving dish or glass. Drizzle over a spoonful of lemon syrup then top with 2 dessert spoonfuls of double cre&m. Repeat the biscuit and syrup layer this time topping with the lemon curd yog. Finish with another layer of biscuits and syrup and top with cre&m. Garnish with extra lemon zest.
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Chill in the fridge for 3 hours before serving, or overnight.
