Create the Cream: In a high-speed blender, combine the soaked and drained cashews, chilled coconut milk, maple syrup, vanilla extract, lemon juice, and salt. Blend on high for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth, thick, and creamy.

Prep the Coffee: Pour your cooled espresso or strong coffee into a shallow bowl or plate that’s wide enough to fit a ladyfinger.

Build the First Layer: Quickly dip each vegan ladyfinger into the coffee liquid. You want them to be moist but not sopping wet and falling apart. Place 1-2 dipped ladyfingers at the bottom of each of your four serving glasses, breaking them to fit if necessary.

Add the Cream: Spoon a generous layer of the prepared cashew cream over the coffee-dipped ladyfingers, dividing it evenly among the cups. Use the back of the spoon to smooth it out.

Repeat the Layers: Repeat the process with another layer of coffee-dipped ladyfingers, followed by the remaining cashew cream.

Chill to Set: Cover the cups with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to meld and the cream to firm up perfectly.

Serve and Dust: Just before serving, use a fine-mesh sieve to dust the top of each cup with a thick, even layer of cocoa powder.