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Beat the whipping cream until stiff peaks form. Set aside.
Mix the mascarpone, sugar, and vanilla until combined. Add in the whipped cream. Use a rubber spatula and fold the mixture a few times scraping the bottom and sides of the bowl. Then use the electric mixer to beat again until smooth.
Stir the coffee and liquor together. Lightly dip each ladyfinger into the coffee mixture. Do not soak or the cookies will be soggy. Line an 8×8″ or 9×9″ square baking dish with a layer of cookies.
Spread half of the cream mixture over the cookies. Repeat another layer and chill for a minimum of 4 hours or overnight.
Dust with cocoa powder before serving.