Put the coconut milk overnight into your fridge to cool for a minimum of 6 hours; the coconut cream will be on top, the coconut water on the bottom.
Soak the cashews if you haven't yet.
Prepare a strong, intense coffee and let it cool.
Separate the coconut cream (the fatty part that is at the top of the can) from the coconut water (which will be in the bottom of the can). Pour out the coconut water and put it aside. You can use it for example in smoothies or for a curry.
Put all the coconut cream in a high-speed blender. Add the soaked and drained cashews, almond milk, agave syrup and salt. Blend very well till you have a homogeneous mass. Pour it into a container with a lid and place it in the freezer for about 15-30 minutes or until you are ready to use it.
For the coffee cookie layer, break the rusks into small pieces and put them into a bowl. Dust them with the cocoa powder, add the coffee and – if you like – the liquor. Mix everything well. Then break the cookies into small pieces and add to the coffee-rusk mix.
Optionally if you are using berries: Wash the berries and - if they are large - cut them into smaller pieces.
Now you start with the layers: Distribute the coffee cookie mixture into 10 small dessert glasses. Optionally add 1 tsp of berries on top. Then fill about 1-2 Tbsp of the vegan mascarpone into each of the glasses. Place the desert glasses in the fridge for at least 1 hour for perfect outcome.
Dust the top of the Tiramisu with cocoa powder right before serving.