Tiramisu

Heavy Whipping Cream - 1 1/2 cups

Mascarpone Cheese - 8-ounce container, at room temperature

Granulated Sugar - 1/3 cup

Vanilla Extract - 1 teaspoon

Cold Espresso - 1 1/2 cups, prepared

Ladyfingers - 1 package, Savoiardi brand, available in the cookie aisle at your local grocery store or online

Cocoa Powder - for dusting the top

Place the whipping cream in a mixing bowl and beat on medium speed with electric mixers (or a stand mixer). Gradually incorporate the sugar and vanilla, continuing to beat until stiff peaks form. Carefully fold in the mascarpone cheese until well mixed. Set aside.

Pour the coffee into a shallow bowl. Quickly dip the lady fingers into the coffee (avoid soaking them—just dip briefly on both sides to moisten) and arrange them in a single layer at the bottom of an 8×8'' or similar-sized pan. 

Spread half of the mascarpone mixture over the layer. Add another layer of dipped lady fingers. Spread the remaining mascarpone cream on top.

Generously dust cocoa powder over the top (I use a fine mesh strainer for this). Refrigerate for at least 3-4 hours or overnight before serving.