Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer on the bottom of a 9×13-inch baking dish. Be careful not to soak the lady fingers too long, or they’ll yield a soggy tiramisu.
Spread half of the mascarpone cream mixture on top of the lady fingers, and smooth the top with a spatula.
Repeat with a second layer of coffee dipped ladyfingers, then top with the remaining mascarpone cream.
Refrigerate for at least 4 hours before serving. Dust with cocoa powder before serving!