Brew and cool your coffee.

Make a strong cup and let it cool completely. Warm coffee + cream = melty mess. We don’t want that.

Whip the cream.

Beat the heavy cream until soft peaks form. Add half the powdered sugar and continue whipping until stiff peaks form. Stop there. Don’t turn it into butter, okay?

Mix the mascarpone.

In another bowl, combine mascarpone, remaining powdered sugar, and vanilla. Beat until smooth and creamy. Keep it gentle — mascarpone doesn’t like aggressive mixing.

Fold it together.

Fold the whipped cream into the mascarpone mixture. Use a spatula and light movements. Airy and fluffy is the goal.

Dip the ladyfingers.

Quickly dip each ladyfinger into the cooled coffee. I repeat: quickly. A one-second dip. Think “spa treatment,” not “swimming lesson.”

Layer it up.

Arrange dipped ladyfingers in a single layer in your dish. Spread half the cream mixture over the top. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.

Chill.

Cover and refrigerate for at least 4 hours. Overnight is even better. IMO, tiramisu on day two is elite-level dessert.

Dust and serve.

Right before serving, dust generously with cocoa powder. Don’t be shy. That top layer is the drama.