#1 In a bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold in mascarpone and vanilla extract until smooth #2 Dip each ladyfinger half quickly into the espresso and layer into the bottom of 4 serving glasses #3 Spoon a layer of mascarpone cream over the ladyfingers, followed by a handful of raspberries and blueberries #4 Repeat layers until glasses are filled, finishing with cream on top #5 Cover and refrigerate for at least 4 hours, or overnight for best flavor #6 Just before serving, dust with cocoa powder. Top with fresh berries and ready to enjoy!