- Prepare the coffee mixture:
Brew your coffee or espresso and stir in maple syrup or agave syrup and coffee liqueur (if using). Set the coffee aside to cool to room temperature. - Make the vegan mascarpone filling:
In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, cinnamon (if using), and melted coconut oil. Blend until smooth and creamy. Scrape down the sides as needed to ensure everything is fully blended. Taste the filling and adjust sweetness if desired by adding a little more maple syrup. - Assemble the tiramisu:
Quickly dip each ladyfinger into the cooled coffee mixture (do not soak them for too long, as they will get too soggy). Lay them in the bottom of a 9×9-inch dish or a similar-sized serving dish. Once the base layer is complete, spread half of the vegan mascarpone filling over the ladyfingers, smoothing it out with a spatula. - Layer and repeat:
Add another layer of dipped ladyfingers on top of the filling, followed by the remaining mascarpone mixture. Smooth the top layer to make it even. - Chill and set:
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the dessert to firm up. - Serve:
Before serving, dust the top of the tiramisu with cocoa powder and garnish with chocolate shavings or cocoa nibs for extra flair. Slice and enjoy!
Serving and Storage Tips:
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