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WHIP IT GOOD: Add the heavy cream into the bowl on a stand mixer fitted with the whisk attachment, beat for 30 seconds. Then, add the powdered sugar and the vanilla and continue to whip until the whipped cream starts to thicken into a super soft cream. Add the mascarpone cheese and continue to run the mixer on medium until the cream fluffs up and stiff peaks form. When it doubt, stop the mixer and mix using a spatula, you don’t want to over mix this or it will turn to butter!
ESPRESSO: While the mixer is running, combine the prepared espresso and the granulated sugar and stir until the sugar dissolves.
LAYER IT: Grab an 8x8 baking dish (or something similar in size.) Do a quick dip of the ladyfinger into the prepared espresso and place them in a single layer in the baking dish (about 9-10 ladyfingers.) Spread half of the prepared mascarpone mixture on top of the layer of ladyfingers and spread using an offset spatula. Make a second layer of ladyfingers by quickly dipping them in espresso and laying them side by side. Spread or pipe the remaining mascarpone cream on top.
DUST IT OFF: Place the cocoa powder in a small sieve and dust the top of the tiramisu. Refrigerate for at least 4 hours. I prefer to make this one day ahead of when I plan on serving it as it cuts cleaner pieces! It’s the ideal make-ahead dessert!