Beat the heavy cream with the powdered sugar till soft peaks form. Fold in the mascarpone cheese.

Fill a piping bag with the cheese mixture for easy handling.

Prepare the coffee mixture by pouring hot water over the instant coffee, sugar and chocolate liquor. Set aside.

When cooled, dip the ladyfingers in the coffee mixture and lay in your dish. Then add a layer of the cheese mixture. Repeat as many times as you’d like. Decorate with some chocolate curls (see note).

This dessert can be kept in the fridge for a few days. It gets better as it sits.