I wish I was eating this now. Taken from Martha Stewart.
2 T unsweetened cocoa powder, plus more for garnish
1 1/2 cups heavy cream
4 oz. semisweet chocolate, chopped
8 oz. cream cheese, room temperature
3/4 cup sugar
24 ladyfinger cookies (from a 7 oz. package)
1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining 1 1/4 cups cream; beat chocolate filling until fluffy, about 2 minutes.
3. Spread 1/4 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.