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, found in the cookie aisle at your local grocery store or online

Cocoa Powder - for dusting the top

Put the whipping cream in a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add the sugar and vanilla, continuing to beat until stiff peaks form. Gently fold in the mascarpone cheese until well combined. Set aside.

Pour the coffee into a shallow bowl. Briefly dip the ladyfingers into the coffee (avoid soaking them—just dip quickly on both sides to moisten) and place them in a single layer at the bottom of an 8×8'' or similarly sized pan. 

Spread half of the mascarpone mixture over this layer. Add another layer of dipped ladyfingers. 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.