Beat the aquafaba with cream of tartar until stiff peaks form. Gradually add caster sugar, followed by sunflower oil, dairy-free yogurt, coconut cream, and orange extract. Gently fold in baking powder, all-purpose flour, and a hint of fresh orange zest. Pipe the mixture into finger shapes and bake at 350°F for 10-12 minutes until lightly golden brown.

Combine cornflour and water to create a paste. In a saucepan, melt dairy-free butter with caster sugar. Stir in fresh orange juice and vegan condensed milk before adding the cornflour mixture. Cook over medium heat until the mixture thickens and is glossy, about 5-7 minutes.

Blend the dairy-free butter and silken tofu in a bowl until smooth. Add caster sugar, unflavored dairy-free yogurt, and orange extract, mixing well. Finally, fold in the dairy-free whipping cream gently, being careful to maintain that airy texture.

Dip the ladyfingers in fresh orange juice, then layer them in a dish with the orange curd and mascarpone layer, alternating each component. Repeat layers until all components are used. Place in the refrigerator to chill for several hours or overnight for optimal flavor development.