Prepare the cream by whipping the mascarpone, cold heavy liquid cream, powdered sugar, liquid vanilla, and vanilla powder together until you obtain a nice thick consistency. Set aside in the fridge.
Dip your ladyfingers briefly into the coffee to soak them (do not over-soak) and place them flatly on a sheet of parchment paper in two rows.
Add your chilled cream to the center of the ladyfingers. Smooth it out well, then use the parchment paper to fold the ladyfingers over the sides to form a log.
Place your log in the freezer for a few minutes or in the fridge for a few hours to let it set.
Decorate with a dusting of cocoa powder and a few fresh raspberries before serving.
Cook it hands-free.
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