In a mixing bowl, whisk together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

Dip each ladyfinger briefly in the cooled coffee, then layer them in the serving dish.

Spread half of the cream mixture over the ladyfingers, then add half of the passion fruit pulp.

Repeat the layers with the remaining ladyfingers, cream mixture, and passion fruit pulp.

Refrigerate for at least 4 hours before serving to allow the flavors to meld.