Prepare the coffee by adding hot water to instant coffee and letting it cool.

Whip the sugar and whipping cream in a bowl with an electric mixer until soft peaks form.

Now add the vanilla essence and mascarpone cheese and whip till it is mixed nicely.

Dip ladyfingers in the coffee and place them on a setting deep dish to make the first layer.

Now spread half of the cream mixture on the first cookie layer and repeat the process with the second layer of ladyfinger and cream mixture.

Finally, dust some cocoa powder using a sieve and refrigerate for 4 -6 hours.