Soak or simmer the raw cashews. Drain them; discarding the soaking water.
Add the cashews along with the remainder of the ingredients to a blender, blend it very well.
This mascarpone is freezable.
FOR THE TIRAMISU:
Blend the coconut cream and xanthan gum until it thickens up.
Add the blended coconut cream to a bowl along with the remainder of the ingredients, except for the cocoa powder and the espresso coffee.
Mix until well incorporated.
In a glass, break the muffins and pat them until they are compact together. Add a few tablespoons of coffee, then add the mascarpone and coconut mixture, followed by another layer of the muffins and a last layer of the cream.
Dust cocoa powder on top of the tiramisu minutes before serving, others the cocoa powder will melt.