Tiramisu Jelly

Procedure

1. 1
   In a pot, combine 500mL of water, 60g of sugar, and 25g of Menu Magic Jelly Coffee Series Americano. Stir until fully dissolved.
2. 2
   Bring the mixture to a boil over medium heat, stirring constantly for 2 minutes.
3. 3
   Pour half of the hot coffee jelly into the bottom of a rectangular glass dish or individual serving glasses.
4. 4
   Quickly dip the ladyfingers into the remaining liquid coffee jelly (just a 1-second submerged dip so they don't get soggy) and lay them flat over the first jelly layer.
5. 5
   Pour the rest of the coffee jelly over the ladyfingers and refrigerate for 45 minutes until completely firm.
6. 6
   In a mixing bowl, beat the softened cream cheese (or mascarpone) and condensed milk until smooth and lump-free.
7. 7
   In a separate chilled bowl, whip the all-purpose cream and vanilla extract until it reaches stiff peaks.
8. 8
   Gently fold the whipped cream into the cheese mixture until you have a thick, velvety "mascarpone" topping.
9. 9
   Spread the cream mixture evenly over the set coffee jelly layer, smoothing the surface with a spatula.
10. 10
    Chill in the refrigerator for at least 4 hours to let the ladyfingers soften into a cake-like texture within the jelly.
11. 11
    Just before serving, use a fine mesh sieve to dust a thick layer of cocoa powder over the top.