Title: « Vegan Tiramisu: A Plant-Based Twist on the Classic Italian Dessert »

• 1 cup strong brewed coffee (or espresso)
• 1 tbsp maple syrup or agave syrup (optional, for sweetness)
• 1 tbsp coffee liqueur (optional, for extra flavor)

For the vegan mascarpone filling:

• 1 1/2 cups raw cashews (soaked in water for 2-4 hours or overnight, then drained)
• 1/4 cup coconut cream (or canned coconut milk)
• 1/4 cup maple syrup or agave syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional, for a hint of spice)
• 1/4 cup coconut oil (melted, for creaminess)

For assembly:

• 1 package of vegan ladyfingers (or you can make your own or use sponge cake)
• Cocoa powder (for dusting)
• Vegan chocolate shavings or cocoa nibs (optional, for garnish)

Preparation: