Best Italian Tiramisu (whipped Cream Variation)

Prepare the dipping liquid by combining 1 1/2 cups of cooled strong espresso with 2 tablespoons of rum or coffee liqueur in a shallow bowl. Set aside.

In a large mixing bowl, combine 1 cup of cold heavy whipping cream, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract.

Using an electric mixer, beat the cream mixture on medium-high speed until stiff peaks form. Be careful not to overbeat into butter.

Gently fold the 8 oz of softened mascarpone cheese into the whipped cream using a spatula until the mixture is smooth and uniform. Do not use the electric mixer for this step to maintain the airy texture.

Briefly dip each ladyfinger into the espresso mixture one by one. Submerge them for only about 1 second per side so they absorb flavor but do not become soggy.

Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 inch square baking dish (you may need to break some to fit).

Spread half of the mascarpone-whipped cream mixture evenly over the ladyfingers.

Repeat with a second layer of dipped ladyfingers, followed by the remaining cream mixture on top, smoothing the surface with an offset spatula.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cream to set.

Just before serving, place 2 tablespoons of cocoa powder in a small sieve and dust generously over the top of the tiramisu.