Eggless Tiramisu- Easy and Quick

In the medium bowl, whip cream, after it is slightly stiff, add sugar until it creates soft-medium peaks. Add the vanilla extract, 2 tbsp rum and 2 tsp coffee powder. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Place in refrigerator until ready to assemble.
Combine espresso and coffee liquor in a shallow bowl and set aside.
with 1 tablespoon cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.