Step 1

In a stand mixer with the whisk attachment combine the heavy whipping cream, granulated sugar, and vanilla. Whip on medium-high speed until stiff peaks form. (Keep an eye on the mixture being careful not to overbeat.)

Step 3

Stir or whisk in the cream cheese. Set aside.

Step 5

In a large, shallow bowl combine the espresso and liqueur. One by one, dip both sides of the ladyfinger cookies into the mixture and arrange them across the bottom of an 8x8 dish.

Step 7

Spread half of the cream cheese mixture on top of the ladyfingers, forming an even layer.

Step 9

Repeat both steps a second time; add another layer of dipped ladyfingers followed by the remaining cream cheese mixture. Create and even spread across the top of the pan.

Step 11

Dust cocoa powder across the top of the dish, completely covering it with a generous dusting.

Step 13

Refrigerate for at least 3 hours or up to a full day.