Step 1

Beat the whipping cream until stiff peaks form. Set aside.

Step 2

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.

Step 3

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.

Step 4

Spread half of the cream mixture over the cookies. Repeat another layer and chill for a minimum of 4 hours or overnight.

Step 5

Dust with cocoa powder before serving.