Begin by combining the sugar with the black coffee whilst hot and stir to dissolve then add the Lyre's coffee liqueur and Lyre's American Malt Spirit. Place in a bowl and set aside. This will be the liquid used to soak the ladyfingers.
Place the mascarpone, cream, vanilla, and powdered sugar in a bowl and whisk until soft peaks form.
To assemble: Briefly dunk the ladyfingers one at a time in the coffee mixture and line the bottom of your baking dish with them. Be sure to cover the entire surface and if necessary, break some of the biscuits to fit in place.
Next spoon over the mascarpone mixture and smooth over the surface of the soaked biscuits.
Sift a layer of cocoa over the top of the mascarpone and repeat this process again so that you have 2 layers of soaked biscuit, mascarpone and cocoa.
Chill for at least 2 hours before serving to allow time for the tiramisu to set. Use a large spatula or spoon to serve.