This recipe for vegan lemon curd tiramisu, made with Natura oat drink, was specially and thoughtfully created for Mother’s Day. Its mascarpone and lemon curd are both made with our gluten-free, organic oat drink. This dessert will be the star of Mother’s Day and every other celebrations!
Ingredients
For the vegan lady fingers
¼ cup vegan butter
1 ½ cups plain all purpose flour
½ cup cornstarch
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
⅓ cup aquafaba / chickpea brine
1 tsp lemon or lime juice
½ cup + 2 tbsp sugar, plus more to sprinkle
2 tsp vanilla extract
½ tsp almond extract
Icing sugar, to sprinkle
For the vegan mascarpone
1 cup raw cashews soaked in water for at least 2 hours or overnight
¼ cup Natura Oat Milk
2 tablespoons lemon juice
½ teaspoon salt
¼ cup refined coconut oil melted
For the vegan whipping cream
1 Can, Unsweetened coconut cream, full fat
3 tbsp icing sugar
1 tsp vanilla extract
For the vegan lemon curd
1 cup Natura Oat Milk
1 tbsp cornstarch
¼ cup sugar
2 tbsp lemon juice
Pinch of turmeric for color
For the lemon simple syrup
1 cup water
1 cup sugar
Zest and juice of 1 small lemon
Instructions
Prepare the lady fingers
- Preheat the oven to 390F and line two baking trays with baking paper. Prepare a piping bag with a plain 1.25 cm / ½” nozzle.
- Melt vegan butter and allow it to cool down. Combine flour, cornstarch, both baking agents and salt in a separate bowl and get a fine sieve ready.
- Put aquafaba and lemon juice in a large, spotlessly clean (grease residue inhibits aquafaba from reaching stiff peaks) bowl. Using an electric mixer, whip aquafaba until it reaches stiff peaks.
- Once you reach stiff peaks, start adding sugar one tablespoon at the time, while whipping until you’ve used up all of the sugar and your meringue mixture is glossy and thick.
- Place a sieve over the bowl with the meringue and sift approximately a quarter of the dry ingredients through. Fold sifted ingredients into the meringue very slowly and gently so that you don’t knock too much air out of the mixture. Proceed with the next two batches of the dry ingredients in the same manner.
- Just before you fold in the last batch, fold in vanilla and almond extract and melted (but cooled) vegan butter. Fold these liquids in slowly and gradually so that the mixture stays nicely aerated. Finally fold in the final portion of dry ingredients.
- Once everything is just incorporated – the batter should be very thick – transfer the batter to the piping bag.
- Pipe 10 cm / 4″ long cookies on the two baking trays leaving some space around each cookie.
- Sprinkle each cookie with caster sugar first (use fingers), followed by icing sugar (use a sieve).
- Bake for about 10 minutes, then open the oven for a few seconds to let the steam out, close the door and continue baking for another 2-4 minutes – until lightly golden. The longer you bake them the crunchier they’ll become.
- Allow the cookies to cool down before transferring them to a drying rack. Once completely cool, store them in an airtight container. They will last 2-3 weeks.
Prepare the mascarpone
- Drain the soaked cashews and add them to a blender or food processor.
- Add Natura Oat Milk, lemon juice, and salt to the blender or food processor.
- Blend the ingredients together until smooth and creamy.
- With the blender or food processor running, slowly drizzle in the melted coconut oil.
- Continue blending until the mixture is thick and smooth, with a consistency similar to traditional mascarpone.
- Transfer the vegan mascarpone to a container and refrigerate for at least 2 hours to allow it to firm up.
Prepare the whipping cream
- Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
- The next day, take it out and carefully open it (don’t shake it around!). You’ll see that the cream part has separated from the water and risen to the top. Scoop that out into the bowl of an electric mixer, leaving the water behind. You can save the water for a smoothie or another recipe!
- Starting at slow speed gradually increase speed until you achieve a whipped cream consistency.
- Add some powdered sugar and vanilla, whip until combined.
Prepare the lemon curd
- Add all ingredients to a medium-sized saucepan and whisk to dissolve the cornstarch.
- Place the saucepan over medium heat and stir constantly for 5 minutes or until the mixture thickens. The curd will thicken more when it cools down.
Assemble
- Make your simple syrup: Pour the granulated sugar and water into a small saucepan.
- Cook over medium heat, and stir continuously until the mixture just starts to boil. It usually takes about 3 minutes for my simple syrup to reach a boil.
- Remove from heat and stir in the zest and juice of 1 small lemon. Pour into a separate container and cool to room temperature.
- Once cooled, dip each lady finger into your simple syrup and place into an 8×8 dish or tray. Line each lady finger next to each other until the entire bottom of the dish is covered.
- With a spatula, mix together your vegan mascarpone and vegan whipping cream until fully combined. Spoon half of the mixture over your layer of lady fingers, and smooth with an off-set spatula until flat.
- Dip the remaining lady fingers in your simple syrup, layering on top of the mascarpone/whip filling until covered.
- Spoon and smooth the remaining filling overtop the lady fingers.
- Refrigerate for at least 2-3 hours, then when ready to serve, pour and smooth vegan lemon curd over top of your tiramisu. Enjoy!
