Brew 2 cups of strong coffee and let cool completely
Stir 1/2 cup granulated sugar and 1 tsp vanilla extract into cooled coffee
In a large bowl, mix 1 pound mascarpone with 8 oz softened cream cheese
Add 3/4 cup confectioners’ sugar to the cheese mixture and blend until smooth
Pour 1 cup heavy cream into the cheese mixture and mix until fully combined
Flick a few ladyfingers to break off any crumbs, then hold each ladyfinger over studded coffee for 1 second per side
Arrange soaked ladyfingers in single layer at bottom of 9×9-inch container
Spoon about 1/3 of the mascarpone mixture over layer
Repeat with second layer of ladyfingers in coffee and half the remaining mascarpone mixture
Top with remaining mascarpone mixture
Cover and refrigerate at least 2 hours
Sift cocoa powder generously over top before serving