Step 1

In a stand mixer, with a hand held electric mixer or by hand, whip the heavy cream until stiff peaks form

Step 2

In medium bowl mix the mascarpone, maple syrup, 1 teaspoon cinnamon and vanilla until fully combined

Step 3

Add in the whipped cream and mix it into the mascarpone until smooth.Dip each ladyfinger into the coffee taking care not to overly soak them

Step 4

Line a 9×9″ square baking dish with a layer of ladyfingers.Spread half of the whip cream mixture over the ladyfingers

Step 5

Repeat the coffee dipping with the remaining ladyfingers to form another layer

Step 6

Top again with the rest of the cream and chill for a minimum of 4 hours or overnight.Dust with cocoa powder and remaining cinnamon before serving.