Italian Tiramisu

About 20 minutes before you are ready to make the tiramisu, place a large bowl and electric mixer beaters in the fridge. When ready, remove the bowl and beaters from the fridge. Pour the cream into the bowl and whup it at high speed until it holds its shape when the beaters are lifted. Should take about 4 minutes. In a large bowl, whisk the mascarpone and sugar together until smooth. Take 1/3 of the whipped cream, and with a spatula, fold it into the mascarpone mixture. Then fold in the remaining cream.

Lightly and quickly dip half of the cookies in the coffee. Arrange cookies in a single layer in 9x2-inch square serving dish. Spoon on half the mascarpone cream. Dip the remaining cookies in the coffee and arrange them in a lyer over the mascarpone. Top with the remaining mascarpone mixture and spread it smooth with the spatula. Place the cocoa in a strainer and shake it over the top of the dessert. Cover with foil or plastic wrap and refrigerate 3-4 hours or overnight.