In a medium-sized bowl, whip together the sugar, whipping cream, mascarpone and vanilla extract using an electric mixer. A handheld with both beaters or a stand mixer will do. Whip the mixture until soft peaks start to form.
Layer ladyfingers into an 8”x8” (20 cm x 20 cm) baking dish. Briefly dip each ladyfinger into the coffee and then create a single layer on the bottom of the dish. The ladyfingers should be fully covered in coffee, but not saturated (and mushy).
Top the ladyfinger layer with half of the whipping cream/mascarpone mixture. Spread to make the layer as flat as possible.
Top with another layer of coffee-soaked ladyfingers, then the remaining whipping cream/mascarpone mixture.
Using a small sifter, sift the cocoa (or cacao) powder on top of the dessert.
Cover and refrigerate for a minimum of 4 hours, or overnight.
