Method:

Prepare the Coffee: Brew your coffee and allow it to cool completely. You can also add a splash of coffee liqueur to the coffee for extra flavor, especially if you want a boozy twist.

Whisk the Cream: In a bowl, whisk the heavy cream and powdered sugar until soft peaks form. Set aside.

Mascarpone Cream: In another bowl, mix the mascarpone with vanilla extract. Gently fold in the whipped cream to keep the texture light and airy.

Assemble: Dip each ladyfinger quickly into the cooled coffee (do not soak them too long, or they'll become too soggy). Place each soaked ladyfinger into the bottom of the glass. Layer the mascarpone mixture on top, smoothing it out to fill the glass.

Repeat Layers: Continue layering, finishing with a layer of mascarpone. Sift cocoa powder generously on top.

Chill: Refrigerate the glasses for at least 3-4 hours (preferably overnight) to allow the flavors to meld together.

Variations:

For a chocolate twist, you can add a layer of melted chocolate between the mascarpone and ladyfingers.

For a dairy-free version, substitute the mascarpone with a vegan cream cheese alternative and use a plant-based whipped cream.

For a kid-friendly version, substitute the coffee with hot chocolate.

Tips:

When soaking the ladyfingers, do not soak them for too long in the coffee, as they can become too soggy and lose their shape.

The longer you let the tiramisù rest in the fridge, the better it will taste, as the flavors will intensify.