For The Mascarpone Cheese:
Heat cream in double boiler until hot to touch.
Mix citric acid and water and stir into the cream until it starts thickening.
Pour this in a cloth lined sieve and set aside for one hour.
Now place it in fridge and leave it for three more hours.
Transfer cheese in the cloth to a box and refrigerate until needed.
For The Ladyfinger Biscuits:
Preheat oven to 180°C.
Cream together butter and sugar.
Add vanilla, milk and beat well.
Mix together flour and baking powder and add it to the butter mixture.
Bring everything together to form slightly loose dough.
Transfer to piping bag and make a cut at the tip
Pipe out long biscuits on lined baking tray, 2 cm apart.
Bake in oven for 12 minutes. They will be slightly soft to touch.
Take it out and immediately transfer biscuits to wire rack and allow to cool completely.
Mix together boiling hot water, sugar and coffee powder and allow it to cool completely.
Mascarpone Cream Filling:
In a bowl beat whipping cream until thick.
To mascarpone cheese, add powdered sugar and beat until it is creamy.
Add a little of whipped cream and beat until they are incorporated.
Now add this mascarpone cheese to the whipped cream and fold gently until they are thoroughly combined.
Line a 7" by 7" square tin with cling film. Alternately, you can use a deep arrange and serve dish.
Soak the ladyfinger biscuits in the coffee syrup and arrange a layer in the tin / pan.
Now add half of the cream and spread it evenly on the biscuits.
Add another layer of soaked biscuits on the cream layer.
Now add the remaining cream, spread it evenly using a spatula.
Cover with cling film and refrigerate 4-5 hours or overnight.
If using a cake tin, freeze the tin for two hours. This will help to easily remove the tiramisu from the tin.
Take it out of the tin and place on a serving plate.
If using a deep dish, you can move onto the next step.
Evenly sprinkle cocoa powder on top.
Add chocolate shavings on top of cocoa powder.
Slice it up into small squares or rectangles.
Serve it immediately.