Add the heavy cream, vanilla, and cinnamon to the bowl of  stand mixer fitted with the whisk attachment. Beat on medium speed while you gradually add the powdered sugar.

Once all of the powdered sugar has been added, continue whipping the cream on medium speed until it forms stiff peaks-- about 3 minutes.

Remove ⅓ of the whipped cream to a bowl and add the mascarpone cheese. Fold the mascarpone into the cream gently, making sure not to deflate the cream.

Then add the mascarpone mixture to the remaining whipped cream and fold them together. Again, make sure not to deflate the whipped cream.

Add the espresso to a shallow bowl and dip the lady fingers (one at a time) into the espresso and then place them on the bottom of your serving dish.

Once the bottom of the dish is completely covered with lady fingers, spread or pipe half of the mascarpone mixture over the ladyfingers.

Repeat step 5, dipping the ladyfingers in the espresso and placing them in the baking dish in a single layer.

Spread or pipe the remaining half of the mascarpone mixture over the second layer of lady fingers.

Transfer the tiramisu to the fridge and allow it to set (at least two hours).

When ready to serve, add the cocoa powder to a small sieve and sift it over the tiramisu.

Store any leftover tiramisu covered in the fridge for up to three days.