Place 100g mascarpone cheese in a mixing bowl and let it soften at room temperature.

In another clean bowl, whip 100g heavy cream with 10g granulated sugar using a whisk or hand mixer. Start at low speed and gradually increase. The cream should thicken and form soft peaks when ready.

Add the softened mascarpone cheese to the whipped cream and mix on low speed until smooth and fully combined. Once the mixture is ready, transfer it into a piping bag for easier and neater layering in the tiramisu.

Brew espresso or prepare instant coffee with a rich flavor. Adjust the coffee-to-water ratio to your taste, typically using 10–15g coffee powder per 100ml of water. Let the coffee cool completely before use.

Dip each ladyfinger briefly into the cooled coffee mixture, ensuring it absorbs the coffee but doesn't become soggy.

Arrange the dipped ladyfingers in a single layer at the bottom of a shallow container.

Spread half of the cheese cream mixture evenly over the ladyfingers, ensuring they are completely covered.

Add another layer of coffee-dipped ladyfingers on top, followed by the remaining cheese cream mixture.

Sift cocoa powder evenly over the top layer.