Step 1: Prepare the strong coffee, add the coffee liqueur and set it aside.

Step 2: In a medium bowl, using a hand mixer, beat the mascarpone cheese with 3 tablespoons of the heavy whipping cream until smooth.

Step 3: In a separate bowl, Using a hand mixer, whip the remaining chilled heavy cream with the vanilla, and sugar till soft peaks.

Step 4: Fold in the mascarpone using a spatula, until blended. Chill.

Step 5: Prepare the pan (Grease and then line with plastic wrap).

Step 6: Putting it together:

Quickly dip the ladyfingers into the cold coffee, but don’t soak them.

Make a layer with the dipped ladyfingers in the bottom of the baking dish. You may need to cut some to fit.;

Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. You can use an offset spatula to spread it around, or a regular one works fine too.

Repeat the process for the second layer. Flatten the cream on top with an offset spatula, making it as smooth as you can.

Step 7: Chill at least 3 hours (uncovered) but overnight is best if you can. This is one of those recipes that’s great when you prepare it the day before, letting all those wonderful flavours blend.

Step 8: Dust with unsweetened cocoa powder just before serving.