vegan tiramisu delish

Ingredients:
1 cup strong brewed coffee, cooled
2 tablespoons maple syrup or agave syrup
1 cup cashews, soaked overnight or for at least 4 hours, then drained
1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1/4 cup maple syrup or agave syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 package (7 oz) vegan ladyfinger cookies
Cocoa powder, for dusting
Instructions:
In a shallow dish, mix the cooled coffee with 2 tablespoons of maple syrup or agave syrup. Set aside.
In a blender or food processor, blend the soaked cashews, refrigerated coconut cream (scoop out the solid part from the top of the can), 1/4 cup maple syrup or agave syrup, vanilla extract, and almond extract until smooth and creamy. This will be your vegan mascarpone substitute.
Dip each ladyfinger cookie into the coffee mixture briefly, ensuring they are soaked but not overly saturated.
In an 8×8-inch dish or individual serving glasses, arrange a layer of soaked ladyfinger cookies.
Spread half of the vegan mascarpone mixture over the layer of cookies.
Repeat with another layer of soaked ladyfinger cookies and the remaining mascarpone mixture.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set.