Brew the coffee and allow it to cool. If you’re using rum or coffee liqueur, add it to the coffee for an extra depth of flavor.
In a large bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
In another bowl, gently fold the mascarpone cheese into the whipped cream mixture until smooth and combined.
Quickly dip each ladyfinger into the cooled coffee (don’t soak them too long), then arrange them in a single layer at the bottom of a serving dish.
Spread a layer of the mascarpone cream mixture over the ladyfingers.
Repeat the layers—another layer of dipped ladyfingers and then another layer of mascarpone cream—until you run out of ingredients, finishing with a layer of cream.
Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld together.
Just before serving, dust the top with cocoa powder and optionally sprinkle with grated dark chocolate.
Serve chilled and enjoy your homemade tiramisu!
Tip: For a twist, you can add a sprinkle of cinnamon or a layer of shaved chocolate between the layers!
