Preheat your oven to 180°C (fan). In a mixing bowl, whip the aquafaba with cream of tartar until stiff peaks form, which should take around 5-7 minutes. Gently fold in the sunflower oil, dairy-free yogurt, coconut cream, and caster sugar. Then, sift in the baking powder, flour, and freeze-dried blackberry powder, mixing until just combined. Pipe the batter onto baking trays and bake for 15 minutes, or until the edges are golden. Allow them to cool completely.

In a medium saucepan, combine fresh or frozen blackberries, sugar, and lemon juice over medium heat. Stir gently as it begins to boil, then cook for about 10-15 minutes, until it thickens slightly. Remove from heat and let it cool to room temperature. This vibrant compote will add a fresh burst of flavor to your Vegan Blackberry Tiramisu.

In a blender or food processor, combine the dairy-free butter, silken tofu, sugar, yogurt, and freeze-dried blackberry powder. Blend on high until smooth and creamy, about 2-3 minutes. In a separate bowl, whip the dairy-free cream until soft peaks form. Carefully fold the whipped cream into your blackberry mascarpone mixture, being gentle to maintain the airy texture.

Start assembling your Vegan Blackberry Tiramisu in a rectangular dish. Briefly dip each cooled ladyfinger into the blackberry compote, ensuring they soak without becoming overly soggy. Layer the dipped ladyfingers in the dish. Spread a generous layer of the mascarpone mixture on top, repeating the process until all ingredients are used up, finishing with a mascarpone layer. Cover and refrigerate for at least one hour to set.

To top off your Vegan Blackberry Tiramisu, whip the remaining dairy-free cream with a sprinkle of freeze-dried blackberry powder until you achieve soft peaks. Pipe this whipped cream over the chilled tiramisu for an elegant finish. Garnish with fresh blackberries and edible flowers for a stunning presentation.