In a large mixing bowl, pour in whipping cream. Mix with an electric hand mixer or stand mixer until fluffy or stiff peaks.

Add sugar and a scoop of cool whip into the fluff (use a spatula to scoop the cool whip). Combine thoroughly until sugar is melted. Set aside.

In a large bowl, pour in the espresso. Quickly dip the ladyfingers one by one and arrange it on the baking pan or dessert pan. Make the first layer, then top it with the custard mixture. Repeat the same process for the next layer.

After you fill up the dessert pan, sprinkle the top with cocoa powder. Cover the top. 

Refrigerate 4 - 6 hours before serving. Add with your favorite toppings.