Bottom-Friendly Tiramisu

Combine cashews, non-dairy milk, and 1 tsp of vanilla in a blender and blend until very smooth, scraping the sides of the blender as needed. Add additional non-dairy milk if the mixture is too thick. Set aside.

Whisk together egg yolks and sugar until the sugar is completely dissolved and the mixture is pale yellow (~5 minutes). Set aside.

Beat egg whites until stiff peaks form (~5 minutes). Set aside. 

Mix the cashew “mascarpone” with the egg yolks very well. Gently fold in dairy-free whipped cream. Once fully incorporated, fold in 1/3 of the egg whites. Repeat with remaining egg whites until fully incorporated. 

Mix espresso with almond extract and remaining vanilla extract. Dip each ladyfinger into the espresso for no longer than 2 seconds and place in a cocktail glass or small baking dish. If using a cocktail glass, break the ladyfingers in half after dipping in the espresso. Layer the cashew “mascarpone” on top of the ladyfingers layer and repeat. Once the glass/dish is full, cover with plastic wrap and refrigerate for 4-24 hours (the more, the better).

Dust the top of each tiramisu with cocoa powder and bottoms up!