Add the cream to a mixing bowl and beat on medium speed with an electric mixer (or by hand using a whisk). Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside.

Add coffee and liqueur to a shallow bowl. Dip the ladyfingers in the coffee (don't soak them—just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of a small baking dish or similarly sized pan.

Smooth half of the mascarpone mixture over the top. Add another layer of dipped ladyfingers. Smooth the remaining mascarpone cream over the top.

Dust cocoa powder generously over the top (using a fine mesh strainer). Refrigerate for at least 3-4 hours or overnight before serving.

Prep the ingredients per the instructions above.

Preheat the oven to 375℉ (190℃).

Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste and cover with a lid to keep warm.

Heat the oil in a skillet on medium heat. Saute the onion and garlic until softened and golden brown. Then remove from the heat.

In a bowl mix the bread and milk. Let sit until the bread is soggy. Then mix in the ground beef, sauteed onion and garlic, oregano, and parmesan cheese. Season with salt and pepper and mix until well combined.

Stuff the beef mixture into the pepper halves and place them in the baking dish.

Pour the tomato sauce over top and cover with foil. Bake in the oven until the peppers are tender, about 45 minutes.

Remove the foil, sprinkle the mozzarella over top, and bake for another 10 to 15 minutes until the cheese is melted.

(Alternatively, broil on medium to get a golden brown coloring on the cheese.)

Serve the stuffed pepper with rice, bread, and sparkling water. Enjoy with tiramisu.