Step 1

Beat whipping cream, sugar, and vanilla until soft peaks form.

Step 2

Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.

Step 3

Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

Step 4

Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.

Step 5

Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).