To make the vegan mascarpone, place the silken tofu in a food processor and blend until smooth. Then add the coconut cream, lemon juice, and 4 tablespoons of maple syrup and blend until well combined. The mixture should be smooth and creamy. Set aside.

To make the espresso layer, brew 2 cups of strong coffee and let it cool. In a shallow dish, combine the cooled coffee with 2 tablespoons of coffee liqueur (if using) and 4 tablespoons of maple syrup. This mixture will be used to soak the ladyfingers.

To make the gluten-free ladyfingers, whisk together the aquafaba and gluten-free flour blend until stiff peaks form. Then, pipe the mixture onto a baking sheet and bake for about 10 minutes at 350°F. The ladyfingers should be light and crisp.

To assemble the vegan gluten-free tiramisu, take an 8x8 inch square dish and place a layer of the ladyfingers at the bottom. Dip each ladyfinger into the coffee mixture and arrange in a single layer in the bottom of the dish. Repeat until half of the ladyfingers are used. Then, spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of ladyfingers and remaining mascarpone mixture. Finally, dust the top with 2 tablespoons of cocoa powder.

Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight. This will allow the flavors to meld together and the ladyfingers to soften.

When ready to serve, remove the vegan gluten-free tiramisu from the refrigerator and slice into squares. The final product should be a delicious and indulgent dessert with layers of creamy vegan mascarpone, soaked gluten-free ladyfingers, and a hint of cocoa powder.