Put the mascarpone cheese into a big bowl and add the sugar, mix to combine.

In another bowl, whip the whipping cream until soft peaks form then add to the cheese mixture. Mix until just to combine. If you prefer a runnier cream, whip the whipped cream more loosely before adding the cheese. Keep in the fridge before using.

Pour the strong coffee into a pot along with a quarter cup of sugar, then add one to two teaspoons of cornstarch. The reason for adding cornstarch is to thicken the sauce. I usually add two teaspoons, but you can reduce or increase it to your liking.

Heat until it comes to a boil, stirring occasionally. Once it comes to boil and the sugar is dissolved, remove from the heat and let it cool. If you have coffee liqueur, you can add a little after the sauce has cooled down. It’s best not to add while it’s hot because the aroma will diminish.

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Put a big spoonful of the tiramisu cream onto the pancakes and sprinkle unsweetened cocoa powder generously on top. Serve with the coffee sauce and it’s ready to enjoy!