A quick, no‑bake tiramisu made with coffee‑soaked ladyfingers, sweet mascarpone cream, and a dusting of cocoa powder. It uses whipped cream instead of raw eggs, can be made with or without liqueur, and is perfect for making ahead.
Add the heavy whipping cream to a mixing bowl and beat on medium speed. Slowly incorporate the granulated sugar and vanilla extract, continuing to beat until stiff peaks form. Fold in the room‑temperature mascarpone cheese until the mixture is smooth and set it aside.
Combine the cold espresso and coffee‑flavored liqueur in a shallow bowl. Quickly dip each lady finger on both sides—do not soak them—then arrange a single layer at the bottom of an 8x8 dish.
Spread half of the mascarpone‑cream mixture over the first layer of lady fingers, smoothing it into an even layer.
Repeat the process: dip the remaining lady fingers, lay them over the first cream layer, and smooth the remaining mascarpone mixture on top. Generously dust the surface with cocoa powder using a fine‑mesh strainer.
Cover the dish and refrigerate for at least 3‑4 hours, or overnight, to let the flavors meld and the dessert set.
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