Start by adding the heavy whipping cream to a mixing bowl. If you happen to have a stand mixer, that’ll work wonders here. Beat on medium speed until it begins to thicken. Gradually sprinkle in the sugar and pour in the vanilla extract as you continue to beat. Keep mixing until you reach stiff peaks; it should look fluffy and hold its shape well. Once you’ve achieved that, gently fold in the mascarpone cheese until everything is combined and smooth. Be careful not to deflate the whipped cream; you want that light texture!

In a separate shallow dish, combine the cold espresso and the coffee liqueur if you’re using it. You want this mixture to be deep and flavorful, so don’t skip on the espresso. It’s the quick dip that will give the ladyfingers their delightful flavor.

Now comes the fun part—dipping the ladyfingers! Take each one and give it a quick dip in the espresso mixture. The goal is to wet it, not to soak it. If you let it sit too long, it’ll turn to mush. Lay the dipped ladyfingers in a single layer at the bottom of an 8x8 inch baking dish, covering the entire base.

Spoon half of the mascarpone cream mixture over the first layer of ladyfingers. Use a spatula to spread it evenly, making sure to push it into the crevices. Go ahead and add another layer of dipped ladyfingers on top of that. Then, smooth the remaining mascarpone over this second layer, ensuring it’s nice and even.

A glorious tiramisu calls for a generous dusting of cocoa powder. I find that using a fine mesh strainer gives a lovely even finish. Dust as much as you like, but err on the side of generosity! Finally, cover the dish and place it in the fridge for at least 3-4 hours—overnight is even better. This waiting period allows all those lovely flavors to mingle.