Step 1: Prepare the Vegan “Mascarpone” Cream

1. Drain Cashews: Drain the soaked cashews thoroughly and rinse them.
2. Combine Cream Ingredients: In a high-speed blender, combine the drained cashews, the scooped solid coconut cream (discard the watery liquid from the can or save for smoothies), maple syrup, melted refined coconut oil, fresh lemon juice, vanilla extract, apple cider vinegar, and sea salt.
3. Blend Until Silky Smooth: Blend on high speed for 2-5 minutes, scraping down the sides of the blender as needed. The mixture should be incredibly smooth and creamy, with absolutely no grittiness from the cashews. This step is crucial for the texture. If your blender struggles, add a tablespoon or two of the leftover coconut water or plant milk, but aim for a very thick consistency.
4. Taste and Adjust: Taste the cream. If you prefer it sweeter, add a little more maple syrup. If it’s too thick to blend, add a tiny bit more liquid. Set aside.

Step 2: Prepare the Coffee Soak

1. Brew Coffee: Ensure your coffee or espresso is strong and has cooled to room temperature. Hot coffee will make the biscuits too soggy.
2. Mix Soak Ingredients: In a shallow dish or bowl (wide enough to dip your biscuits), combine the cooled coffee, optional coffee liqueur (or rum/Marsala), and optional sweetener. Stir well.

Step 3: Assemble the Tiramisu

1. First Layer of Biscuits: Working one at a time, quickly dip a vegan ladyfinger or biscuit into the coffee mixture. Do not let it soak for more than 1-2 seconds per side – you want it moistened, not saturated and falling apart. Arrange the dipped biscuits in a single layer at the bottom of your chosen dish. Break biscuits as needed to fill any gaps.
2. First Layer of Cream: Spread half of the vegan “mascarpone” cream evenly over the layer of coffee-soaked biscuits. Use an offset spatula or the back of a spoon for a smooth finish.
3. Second Layer of Biscuits: Repeat the dipping process with the remaining biscuits and arrange them in a single layer on top of the cream.
4. Second Layer of Cream: Spread the remaining half of the vegan “mascarpone” cream evenly over the second layer of biscuits, ensuring the top is smooth.

Step 4: Chill to Perfection

1. Cover and Chill: Cover the dish tightly with plastic wrap or a lid.
2. Refrigerate: Refrigerate the tiramisu for at least 6-8 hours, but preferably overnight (or even up to 24 hours). This chilling time is essential. It allows the flavours to meld beautifully, the biscuits to soften to the perfect cake-like consistency, and the cream to firm up. Do not skip this step!

Step 5: Dust and Serve

1. Dust with Cocoa: Just before serving, generously dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve for an even coating.
2. Serve: Slice into squares and serve chilled. Prepare for compliments!