Tiramisu for Two (with Leftovers)

1. Combine cashews, non-dairy milk, and 1 tsp of vanilla into a blender and blend until very smooth, scraping the sides of the blender as needed. Add additional non-dairy milk if mixture is too thick. Set aside.
2. Whisk together egg yolks and sugar until the sugar is completely dissolved and the mixture is pale yellow (~5 minutes). Set aside.
3. Beat egg whites until stiff peaks form (~5 minutes). Set aside.
4. 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 egg whites. Repeat with remaining egg whites until fully incorporated.
5. Mix espresso with almond extract and remaining vanilla extract. Dip each lady finger 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 lady fingers in half after dipping in the espresso. Layer the cashew “mascarpone” on top of the lady fingers layer and repeat. Once the glass/dish is full, cover with plastic wrap and refrigerate for 4-24 hours (the more, the better).
6. Dust the top of each tiramisu with cocoa powder and bottoms up!