In the bowl of a stand mixer, whip the cold heavy cream on medium for a couple of minutes or until soft peaks form.

Add in the vanilla extract and sugar. Whip on medium speed for an additional 1-2 minutes or until stiff peaks form.

Add in the softened mascarpone cheese and fold to combine. Set aside.

In a medium bowl, combine the cold espresso and Kahlua (if using).

Choose your serving dish - small serving plates, ramekins, drinkware, etc all make great options. Prep your work station with your serving dish, the whipped mixture, coffee mixture and lady fingers.

Quickly dip a lady finger into the coffee mix, flip it over to coat the other side and then remove. Do not let it soak. Just a quick dip is sufficient.

Place the lady finger on the bottom of your serving dish. Repeat with the lady fingers until the entire bottom of the dish is covered, breaking the lady fingers to fit, if needed.

Spread about half of the whipped mixture over the first layer of the dipped lady fingers.

Repeat with another layer of dipped lady fingers.

Repeat another layer of the whipped mixture, spreading evenly.

Dust with a coat of cocoa powder.

Allow to chill in the fridge for about 2-4 hours prior to serving.