Add mascarpone, sugar, and vanilla to a mixing bowl. Whisk everything together for one minute or until it’s smooth and well combined.

Next, slowly pour in the double cream while whisking at the same time. Keep whisking for one to two minutes until the mixture starts to thicken and hold its shape.

Pour the cooled coffee into a shallow plate. Dip each ladyfinger into the coffee for ten seconds or just enough to soak without getting soggy. Lay the soaked ladyfingers in a single layer in your dish until the bottom is fully covered.

Spoon half of the mascarpone mixture over the ladyfingers and spread it out evenly so it covers the entire layer. Then repeat the dipping process with the remaining ladyfingers and place them on top of the cream. Finish with the rest of the mascarpone mixture, smoothing it out to cover everything.

For decoration, transfer some of the mascarpone mixture into a piping bag fitted with a round tip and pipe little blobs over the top to add a nice touch.

Carefully cover the tiramisu with plastic wrap, making sure it doesn’t touch the surface, and place it in the fridge to chill for at least six hours or overnight.

When you’re ready to serve, take it out of the fridge and dust the top generously with unsweetened cocoa powder. Slice it up and enjoy this creamy, coffee-kissed egg free tiramisu.