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For the mascarpone cream: Whip 100g mascarpone, 100g double cream, and 25g icing sugar until soft peaks form, then spread evenly on top of your cake.
For the tiramisu balls: Blitz 175g ladyfingers in a food processor or bash into crumbs.
Add 150g mascarpone, 1 tbsp powdered sugar, and 30ml espresso to the ladyfinger crumbs until a dough forms.
Roll balls about a teaspoon in size.
Toss the balls in 75g cocoa powder.
Repeat till you’ve used up your dough and dust off any excess through a sieve.
Add the balls on top of the cream.
Dust with some more cocoa powder and enjoy!