Prepare your sponge cake as directed. Once cooled, slice into 1 x 2-inch slices and place in a shallow bowl.
In a blender or food processor, add your cashews, almond milk, sugar free syrup, coconut oil, lemon juice and vanilla extract. Blend until smooth and creamy.
In a large mixing bowl, add the hardened cream portion from the cans of the coconut milk. Reserve the excess liquid for another use. Add your powdered sugar and beat using a hand mixer until flufy.
Gently fold through the cashew cream into the whipped coconut cream until combined.
Put together your tiramisu. Grease an 8 x 8-inch baking dish. Using a rubber spatula, spread out a thin layer of the mascarpone on the bottom. Next, pour the coffee syrup over the slices of cake. Place a single layer of the sliced cake, before adding another layer of the mascarpone. Repeat once more, before spreading the top with the remaining mascarpone.
Refrigerate the tiramisu for at least 2 hours, or overnight. Once set, dust with cocoa powder.
* You can also use any recipe for keto ladyfingers or vegan ladyfingers. I made this tiramisu without alcohol. Feel free to add some to your coffee syrup.
TO STORE: Leftover tiramisu must be stored in the refrigerator, covered, for up to 5 days.
TO FREEZE: Freeze portions of tiramisu in a freezer friendly container, for up to 2 months.