Eggless Tiramisu

0 In a large bowl, whip the heavy whipping cream with your chosen sweetener and 1 teaspoon of vanilla extract until soft to medium peaks form.
8 Open the mascarpone container, add a pinch of salt and ½–¾ tsp instant coffee (optional). Gently mix with a spoon just to loosen it. Do not whip it!
7 Add the mascarpone mixture directly into the whipped cream. Gently fold until smooth, fluffy, and well combined.
6 Mix instant coffee with 1 cup of warm water and vanilla. Let it cool slightly.
5 Dip each ladyfinger quickly for 1 second per side.
4 Place dipped ladyfingers in your dish, spread half the cream over them, and lightly dust the top with cocoa.
3 Repeat with the remaining ladyfingers and cream.
2 Cover and refrigerate 6 hours or overnight.
1 Dust with cocoa powder and grated dark chocolate before serving.