In a large mixing bowl, add whipping cream and beat on medium for about 1 minute. Sift in powdered sugar, add vanilla, and mix together until soft peaks form. Mix in mascarpone cheese and continue to whip until stiff peaks form.
Add coffee or espresso to a shallow bowl. Quickly dip the ladyfingers in the coffee and assemble them in a single layer on the bottom of an 8×8 pan. Lightly dip the ladyfingers to prevent the biscuits from falling apart.
Smooth half of the mascarpone mixture over the ladyfingers, and add another layer of coffee-soaked ladyfingers on top. Spread or pipe the remaining mascarpone cream to finish. Refrigerate for at least 3-4 hours, or overnight.
Once the tiramisu is set, dust a generous amount of cocoa powder over the top using a fine mesh strainer. Slice and enjoy!
