Make the Chocolate Layer

1. Heat the Cream: In a small saucepan, heat 1 1/2 cups of heavy cream over medium heat. Stir frequently to avoid burning.
2. Add the Chocolate: Once the cream begins to simmer, remove from heat and add 1/2 cup of semi-sweet chocolate chips. Let sit for a minute to melt.
3. Whisk Smooth: Stir the mixture until smooth, then whisk in 1 tablespoon of cocoa powder and 1/4 cup of powdered sugar. Set aside to cool slightly.

Prepare the Coffee Layer

1. Brew Coffee: Brew 1 cup of strong coffee and let it cool. If you prefer, you can add 1 tablespoon of coffee liqueur for an extra kick, or leave it out for a non-alcoholic version.

Make the Mascarpone Cream

1. Whip the Cream: In a mixing bowl, whip 1 cup of heavy cream until soft peaks form.
2. Mix the Mascarpone: In another bowl, combine the softened mascarpone cheese, 1/2 cup powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth.
3. Fold Together: Gently fold the whipped cream into the mascarpone mixture until combined. Be careful not to deflate the whipped cream.

Assemble the Tiramisu

1. Soak the Ladyfingers: Briefly dip each ladyfinger into the cooled coffee mixture. Don’t soak them too long – just a quick dip is enough to absorb the coffee flavor without becoming soggy.
2. Layer the Dessert: Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch baking dish or similar-sized dish. Spread half of the chocolate mixture over the ladyfingers.
3. Add Mascarpone Layer: Top with half of the mascarpone cream, smoothing it into an even layer.
4. Repeat Layers: Repeat the process with another layer of soaked ladyfingers, the remaining chocolate mixture, and the remaining mascarpone cream.

Chill the Tiramisu

1. Chill for Flavor: Cover the dish with plastic wrap and refrigerate for at least 3 hours (overnight is even better for the flavors to meld together).
2. Serve Chilled: Once chilled, dust the top with unsweetened cocoa powder and garnish with shaved chocolate or chocolate curls.