Stir the warm espresso with the granulated sugar and 1 teaspoon vanilla until dissolved. Pour it into a shallow bowl and cool completely.
Beat the dairy-free cream cheese, powdered sugar, 2 teaspoons vanilla, and salt until smooth and creamy.
Whip the dairy-free whipping cream in a separate chilled bowl until it holds firm peaks. Fold it into the cream cheese mixture in two additions.
Briefly dip half of the ladyfingers into the cooled espresso, about 1 second per side. Arrange them in a snug layer across the bottom of an 8-inch square dish.
Spread half of the cream filling over the ladyfingers and dust it lightly with cocoa powder.
Add another layer of espresso-dipped ladyfingers and cover with the remaining cream filling. Smooth the top, cover, and refrigerate for at least 8 hours.
Dust the tiramisu with the remaining cocoa powder and finely grate the dark chocolate over the top just before serving.
