1. Brew a strong cup of espresso and let it cool

2. In a mixing bowl, beat together mascarpone cheese, sugar, and vanilla extract until smooth

3. In a separate bowl, whip heavy cream until stiff peaks form

4. Gently fold the whipped cream into the mascarpone mixture

5. Dip ladyfingers into the cooled espresso and layer them at the bottom of a dish

6. Spread half of the mascarpone mixture over the ladyfingers

7. Repeat another layer of dipped ladyfingers and mascarpone mixture

8. Cover and refrigerate for at least 4 hours or overnight

9. Before serving, dust cocoa powder on top