In a large mixing bowl, use an electric mixer to beat the heavy whipping cream on medium-high speed until soft peaks form, about 3-4 minutes. Gradually add powdered sugar and vanilla extract, then continue beating for another 1-2 minutes until thickened.

Carefully fold the mascarpone cheese into the whipped cream mixture using a spatula until smooth and well-combined.

Brew a strong cup of coffee or espresso, allowing it to cool for a few minutes in a shallow bowl.

Dip each ladyfinger into the cooled coffee, ensuring they are coated but not soaked, and lay in a single layer at the bottom of an 8x8-inch pan.

Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.

Repeat the process by soaking another batch of ladyfingers in the coffee and lay them on top of the mascarpone cream.

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 3-4 hours or overnight for best results.

Dust the top with unsweetened cocoa powder before serving.