In a large mixing bowl, pour in the cold heavy whipping cream. Whip the cream for about 1 minute until it starts to thicken and forms soft peaks.

Sift in the powdered sugar and add a splash of vanilla extract to the whipped cream. Continue mixing until stiff peaks form.

Gently fold the room temperature mascarpone cheese into the whipped cream mixture using a spatula.

In a shallow bowl, mix your coffee or espresso with warm water and let it cool slightly.

Quickly dip each ladyfinger into the coffee mixture and arrange them in a single layer at the bottom of an 8x8 inch dish.

Spread half of the mascarpone cream mixture evenly over the layer of coffee-soaked ladyfingers.

Add another layer of quickly soaked ladyfingers on top of the mascarpone layer.

Pour the remaining mascarpone cream mixture over the second layer of ladyfingers, spreading it evenly.

Cover the dish with plastic wrap and refrigerate for at least 3 to 4 hours, ideally overnight.

Dust cocoa powder generously over the top of your chilled tiramisu just before serving.