Mix coffee and hot water and chill the coffee.

Useful Tips :
If you are using square / rectangular glass baking dish (use a deep kind of baking dish) then there is no need to shape the ladyfinger in advance but if you are using a round Springfoam baking tin like me, shape the ladyfinger in advance before you prepare your creamcheese and whipped cream filling and keep the ladyfingers of both layers seperately so that you don't get confused while layering and preparing. If using springfaom tin line the sides with baking paper,stick with oil.

Whip the chilled creamcheese or mascorpone cheese along with vanilla extract and sugar (for easy mixing I powder the sugar). When it's light and fluffy add the chilled Whipping cream and whip it till it reaches stiff peaks.

Now arrange everything closeby - the dish or cake tin, chilled coffee, ladyfingers and the cream filling. Dip the ladyfinger one by one in coffee not more than 30 secs, otherwise it will become soggy and fall apart, and arrange it on the dish/ tin. Put half the cream filling and level it with the back of a spoon or small palette knife.

Once one layer is done, again repeat the process of dipping and arranging the ladyfingers. Put the rest of the cream filling and level it again, making it as smooth as possible, don't worry its a forgiving cake / dessert, you don't have to be a cake artist to give a super smooth finish because later on it gets covered by dusting cocoa on top before serving. Chill it in the fridge for few hours till it gets set or preferably overnight.

Once set and done, take it out of the Springfoam cake tin with its base, (once out of Springfoam cake tin scrap the side and smoothen it a bit with a cake scraper to give it a smooth finishing), if you have made it in a glass baking dish no need to take it out. Dust with enough cocoa powder covering the whole top surface area. Cut into pieces and serve it. If not consuming it immediately, cover and keep it in the fridge. It's good in the fridge for 4-5 days.
Bon Appetit!