Tiramisu

1 1/2 cups heavy whipping cream (360 ml)

8-ounce container of mascarpone cheese , at room temperature (225 g)

1/3 cup granulated sugar (67 g)

1 teaspoon vanilla extract (5 ml)

1 1/2 cups cold espresso , prepared (360 ml)

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

Cocoa powder for dusting the top

Pour the whipping cream into a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add 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. Quickly dip the lady fingers into the coffee (avoid soaking them—just dip them 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.