In a mixing bowl, whip the fresh heavy cream until soft peaks form.

In a separate bowl, mix together the mascarpone cheese, sugar, and vanilla extract until well combined.

Gently fold the whipped cream into the mascarpone mixture until smooth and creamy.

Dip each ladyfinger into a cup of coffee, making sure to coat both sides.

In a serving dish or individual glasses, layer the coffee-soaked ladyfingers and the creamy mascarpone mixture, alternating between the two.

Continue layering until all the ladyfingers and mascarpone mixture are used, ending with a layer of the creamy mixture on top.

Cover the tiramisu and refrigerate for at least 4 hours, or overnight, to allow the flavors to blend. Just before serving, dust the top with cocoa powder for a classic touch.