First Step: Preparation: Before we begin assembling the tiramisu, proper preparation is key. Line an 8×8-inch baking pan with parchment paper, leaving excess edges hanging over the sides. These “wings” will make removing the tiramisu much easier later. Make sure your heavy cream is thoroughly chilled, as this will help it whip up properly.

Second Step: Whip the Cream: In a large mixing bowl, whisk the chilled heavy whipping cream until stiff peaks form. This usually takes about 3-5 minutes with an electric mixer or a bit longer by hand. Once properly whipped, place the bowl in the refrigerator to keep the cream cold while you prepare the other components.

Third Step: Create the Coffee Mixture: In a separate bowl, combine the ¾ cup of strong coffee, 1 tablespoon of vanilla extract, ½ teaspoon of espresso powder, and 2 tablespoons of monk fruit sweetener. Stir until the sweetener completely dissolves. Set this mixture aside, as we’ll be using it to dip the ladyfingers.

Fourth Step: Prepare the Cheese Filling: In another mixing bowl, beat the softened mascarpone cheese and full-fat cream cheese together until smooth and well combined. Add the remaining monk fruit sweetener (anywhere from 0 to 1 tablespoon, depending on your sweetness preference) and mix until incorporated.

Fifth Step: Add Flavor to the Filling: Stir 2 tablespoons of the coffee mixture you prepared earlier into the mascarpone mixture. Then add the remaining 1 teaspoon of vanilla extract and 1 teaspoon of espresso powder. Mix until everything is thoroughly combined and the mixture has a uniform coffee flavor throughout.

Sixth Step: Combine the Cream and Cheese: Remove the whipped cream from the refrigerator. Gently fold the whipped cream into the mascarpone mixture. Be careful not to deflate the whipped cream too much – you want to maintain as much airiness as possible while ensuring everything is well combined.

Seventh Step: Prepare the Ladyfingers: Quickly dip each sugar-free ladyfinger (or vanilla sponge cake piece) into the coffee mixture for just 1-2 seconds. This is a crucial step – dipping for too long will make the ladyfingers soggy and cause your tiramisu to fall apart. They should be moistened but not saturated.

Eighth Step: Layer Components: Arrange a single layer of dipped ladyfingers in the bottom of your prepared baking pan. Spread half of the cream mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the remaining cream mixture.

Ninth Step: Finish with Cocoa: Using a fine-mesh strainer or sifter, dust 2-3 tablespoons of unsweetened cocoa powder evenly over the top layer. This not only adds flavor but also gives your tiramisu its characteristic appearance.

Final Step: Chill and Set: Cover the baking dish with plastic wrap or foil and refrigerate for at least 4-5 hours, though overnight is even better. This extended chilling time allows the flavors to meld and the tiramisu to set properly. When ready to serve, use the parchment paper “wings” to lift the tiramisu out of the pan and slice into squares. Enjoy chilled!