For the vegan ladyfingers:
240g plain flour
15g cornflour
1 tsp baking powder
150g fine caster sugar
1/2 tsp organic vanilla powder
1-2 tbsp powdered sugar for dusting
Optional: a little lemon zest
For the vegan lemon & thyme syrup:
300 ml water
70g caster sugar
Zest of 1 lemon
3-4 sprigs of fresh thyme
2 tbsp limoncello (optional)
For the vegan lemon curd:
90g vegan butter
230ml coconut milk
1 tsp vanilla extract
130g icing sugar
3 tbsp corn starch
For the vegan mascarpone:
140g soft vegan butter
90g unflavoured vegan cream cheese
400g powdered sugar
1 tsp vanilla extract
2 tbsp coconut yoghurt
For the vegan whipped cream:
240ml vegan double cream
240g unflavoured vegan cream cheese
1 tbsp powdered sugar
1 tsp vanilla extract