In a wide mouth bowl, add the boiling hot water along with coffee powder and sugar and mix until the sugar dissolves.
Set aside till it cools completely.
Step 2 : Prepare the Mascarpone Cream Mixture
In a mixing bowl beat together the mascarpone and sugar until creamy, pale and well combined.
Scrape the bowl using a rubber spatula.
Then whipping continuously add the whipping cream a little at a time until stiff peaks form. Please note that slightly under whipped cream is alright as the cream should still retain its glossiness.
Step 3 : Assemble the Tiramisu
Dip the ladyfingers one at a time into the prepared and now cooled coffee mixture for not more than 2 sec on each side and line the base of the dish that you are using. I am using a 6x6-inch rectangular pan here.
Top it with half of the prepared mascarpone mixture and level it.
Repeat the process of adding the coffee-soaked ladyfingers and whipped cream on top.
Smoothen the top well, wipe the sides if need be and then refrigerate for a minimum of 4 hours or preferably overnight.
Dust some cocoa powder on top and serve chilled with chocolate shavings if you prefer.
Video
Notes
If you like the prominent bitter after-math taste of coffee then while preparing the coffee concoction try reducing the sugar a bit. You will love the coffee flavour even more in here.
Do not soak the biscuits for too long in the coffee mixture. It will become soggy quickly and crumble even before placing in the pan. It would also give you a tough time while serving as it would stick to the pan and you would end up serving it as a scoop of ice cream rather than as seen in the pictures above.
Whip till soft to stiff peaks, frosting should still retain its glossiness.
Make sure to keep whipping the cream continuously while adding to avoid the formation of lumps in the cheese and cream mixture.
It is crucial to refrigerate the tiramisu to set completely.