Tiramisu

2 cups sugar2 cups water1 pound mascarpone cheese2 teaspoons vanilla extract#189;cup coffee liqueur#189;cup plus 1 tablespoon powdered sugar2#8532; cups heavy whipping cream24 ladyfingers1 cup coffeeCocoa powder, for garnishBring sugar and water to a rolling boil over high heat; stir until sugar dissolves. Cool or chill before using. Set aside.Lightly coat an 8-inch square pan with cooking spray.With whisk attachment on your mixer, on low speed, whip together mascarpone, vanilla, liqueur, powdered sugar and whipping cream for 1 to 2 minutes until well mixed. Increase speed and mix until mousse is fairly stiff, 5-10 minutes.In another bowl, whisk together 2 cups sugar syrup and coffee. Dip the ladyfingers in syrup mixture a few at a time to moisten (but not saturate) and place side-by-side on bottom of pan. Cut as needed to complete the layer. Cover with half the mousse. Repeat with another layer of ladyfingers and mousse. Cover and freeze, preferably overnight.Tiramisu can be cut while frozen and allowed to defrost for a few minutes, or place frozen tiramisu in refrigerator for several hours before serving. Sprinkle with cocoa powder to serve.Serves nine to 12. Cook's note: The syrup will cook down somewhat; any extra may be refrigerated and used to sweeten beverages like lemonade, tea or cocktails, or use in hummingbird feeder.