Whip the cream. In a chilled bowl, whip the cold cream to medium-stiff peaks. Set aside.

Mix the mascarpone. In a large bowl, stir the mascarpone, vanilla, powdered sugar and salt just until smooth. Don't overbeat, or it can turn grainy.

Make the cream. Fold the whipped cream into the mascarpone in two additions until combined and fluffy.

Dip the ladyfingers. Dip each one in the coffee for 1 to 2 seconds per side. Shake off the excess so they don't turn soggy.

Layer. Arrange half the ladyfingers in the base of an 8-inch square dish. Spread half the cream over the top.

Repeat with the remaining ladyfingers and cream. Smooth the top.

Chill. Cover and refrigerate at least 2 hours. For the best texture and cleaner slices, chill 6 hours or overnight.

Dust with sifted cocoa powder just before serving.

Tips for the Best Egg-Free Tiramisu

Use cold cream and a chilled bowl for the fluffiest whipped cream.

Dip ladyfingers quickly. Longer dipping makes them mushy.

Fold gently so the cream stays light and airy.

Make it a day ahead. The flavor and texture improve overnight.