Recipe: Combine the mascarpone, the sugar and the cream in a mixing bowl and whip them with a mixer to stiff peaks. Cool down the espresso and mix it with the liqueur and the vanilla extract. Dip each Savoiardi cookie in the espresso mixture and arrange them horizontally in a hotel pan. Spread half of the mascarpone mixture on top of the first layer and continue with the lady fingers, this time arranging them in the other direction. Spread the second half of the mascarpone on top and grate some semi-sweet baker's chocolate over the tiramisu. Cover the tiramisu and let it stay in the fridge for 8 hours before serving. This tiramisu recipe yields 20 serving-size squares of the dessert.