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It took no less than six attempts to create a version I was truly happy with.
Why? Because every recipe I came across called for aquafaba meringue.

And since I like to challenge the “rules” and test what’s really essential –
I wondered if I could skip the meringue, like in some simple vegan cakes.

Turns out... not this time.

🧪 Tried Skipping It – Here's What Happened

Without aquafaba meringue, the result was flat, sticky, and heavy –
plus, it lacked the absorbency that makes ladyfingers so magical in tiramisu or espresso.

So I rolled up my sleeves (again) and got back to the basics –
playing with the ingredient ratios and refining the method step by step.

🥣 The Final Version – Balanced, Delicate, and Soaked Like a Pro

Here’s how I made it work:

📌 I added apple cider vinegar to the aquafaba to help stabilize the foam
📌 Gradually beat in sugar until stiff peaks formed
📌 Folded in a touch of oil, vanilla, and orange extract
📌 Mixed in a dry blend of flour, baking powder, and cornstarch
📌 Piped the batter into lightly greased silicone ladyfinger molds
📌 Dusted with powdered sugar and baked at 170°C (340°F) for about 20 minutes

⏱️ Cooling & Drying – The Make-or-Break Step

After baking:

Let cool in the mold for 15 minutes

Dust with more powdered sugar (optional, especially if using in tiramisu)
Transfer to a wire rack for full cooling
Cover with a mesh tent and leave out overnight to dry

💡 Tip:
Avoid storing them in an airtight container – they’ll get soggy.
Only make what you’ll use in the next day or two for best results

💛 Why You’ll Love Them

Lightly crisp on the outside, soft and spongy inside
Fully plant-based, no eggs or dairy

Soak up espresso or cream like a dream
Perfect for tiramisu, zabaglione, or any dessert that needs a good dip
And most importantly?
You made them from scratch – and that deserves a real grown-up treat.