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Whip the cream to soft peaks.
Slowly add the sugar and vanilla paste, and continue whipping until stiff peaks form.
Gently fold in the mascarpone until the mixture is smooth.
Dip the digestive biscuit in coffee for 1-2 seconds, then lay it in the bottom of your serving dish or small cake ring.
Cover with a layer of mascarpone cream and spread it out evenly.
Repeat the process two more times.
Finally, sprinkle with cocoa powder.