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.
CASHEW CREAM
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.
TIRAMISU
REFRIGERATE THE TIRAMISU FOR AT LEAST 2 HOURS, OR OVERNIGHT. ONCE SET, DUST WITH COCOA POWDER.