Flat Croissant Tiramisu

To make the cream: add mascarpone, heavy whipping cream, powdered sugar, and vanilla extract to the bowl of stand mixer fitted with the whisk attachment and whip on low speed, gradually increasing to highest until it doubles in volume and resembles "shaving cream like consistency"- be careful not to overwhip.

Assembly:

Dust the bottom of the 8" x 11" glass dish with cocoa powder. Flatten all croissants with the rolling pin; cut two of them in half; reserve the crumbs for filling in any gaps. In a separate bowl, combine cooled coffee and espresso liquor for the syrup. Dip each flattened whole and half croissant into the espresso syrup and tightly arrange in the dish. Top with 6 ice cream scoops of mascarpone cream, smooth and flatten using an offset spatula. Repeat above with the 2nd layer and generously dust with cocoa powder. Decorate with piped mascarpone cream and croissant crumbs. Refrigerate for 4-6 hours before serving. Enjoy!