Eggless Ladyfingers:

• 1 cups (125 grams) all purpose flour or sifted gluten-free 1-to-1 baking flour (if doing gluten-free, add in 1 tsp arrowroot powder)
• 1 tbsp (10 g) cornstarch or arrowroot starch
• 1/2 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 cup (60 mL) aquafaba/chickpea brine
• 1/3 cup (75 g) granulated sugar, divided
• 1/2 tsp cream of tartar
• 2 tbsp dairy free yogurt or unsweetened applesauce, room temperature
• 1 tbsp melted vegan butter or avocado oil, room temperature
• 1/2 tbsp pure vanilla extract
• 1/8 tsp almond extract

Strawberry milk:

• 1 cup (240 mL) dairy free milk, such as oat milk, soy milk, or almond milk
• 1 ounce bag freeze dried strawberries, divided
• 1 tbsp maple syrup

Vegan Mascarpone Cream:

• 1 batch vegan mascarpone
• 1/3 cup (67 g) vegan butter, room temperature
• 1 cup (140 g) powdered sugar, sifted
• 1 tsp vanilla extract

Roasted strawberries:

• 1 pint fresh strawberries, washed and sliced
• 3 tbsp lemon juice (about 1 lemon)
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Vegan whipped cream:

• 1/2 cup (120 mL) vegan heavy cream, cold
• 2 tbsp granulated sugar