First, take a bowl and pour 2 tbsp of coffee into it.

Add 1 1/2 cups hot water to the instant coffee or espresso and mix it with a spoon.

Then pour the coffee mixture into a bowl and set it aside to cool.

In a medium bowl, take 1 cup of heavy whipping cream and 1/2 cup sugar.

Then, use an electric mixer to whip up the cream and sugar until the soft peaks form.

Then add 250 grams of creamy mascarpone cheese and 1 tsp of vanilla essence to the cream and continue to whip until the mascarpone and cream have mixed up nicely. Do not overmix it.

Now, dip ladyfingers into the coffee mixture and place in a 6×10 inch pan to make the first layer. Don’t let the cookies soak too much; otherwise, they will fall apart; just a quick dunk in the coffee is enough.

Now spread half of the cream mixture on top of the first cookie layer and repeat the process with the second layer of lady fingers and cream mixture.

Then refrigerate for at least 4-6 hours or overnight.

Finally, dust the cake's top with unsweetened cocoa powder using a sieve.

Then serve it and enjoy.