Quickly dip the ladyfingers into the coffee and create an even layer in the pan, lightly cover with cream. Repeat with the remaining two layers, leaving enough cream to pipe the top for decor. You will have 3 layers of ladyfingers and cream between each layer.
Add remaining frosting to a piping bag and pipe desired design on top of the cake.
Refrigerate the cake at least two hours.
Remove the springform pan from cake and carefully remove the parchment paper. Generously dust the cake with cocoa powder.
If you like your cakes really sweet, add a few more tablespoons of powdered sugar than indicated.