The Cookie Tiramisu

Directions

1. Beat the heavy whipping cream, powdered sugar, vanilla, and salt in a medium chilled bowl until stiff peaks form.
2. Fold or mix the mascarpone into the whipped cream until smooth and no lumps remain. Transfer the bowl to the refrigerator.
3. Pour the espresso or strong coffee into a medium shallow bowl then add The Cookie pieces. Allow cookies to soak in the espresso for no more than one minute. 
4. Using a large slotted spoon, transfer the cookie pieces to the bottom of a 9-inch baking dish ensuring the bottom is covered. Spoon a little of the espresso over the top, about 2 tablespoons. 
5. Remove the mascarpone mixture from the refrigerator and spoon it over the top of the cookie mixture. Smooth it out to the edges of the baking dish using a silicone spatula or the back of a spoon. 
6. Using a fine mesh sifter, dust the cocoa powder over the top of the mascarpone layer ensuring the entire top is covered with the cocoa. Transfer the dish to the refrigerator and chill for at least 2 hours. 
7. Remove The Cookie tiramisu from the refrigerator 30 minutes before serving. Cut it into individual servings and enjoy.