Egg-free tiramisù cups

In a bowl, whip the cream with the help of an electric whisk and add the icing sugar a little at a time, continuing to mix. Once the cream is whipped, pour in the tiramisu cream and mix everything until you get a thick cream. Take a sac à poche, fill it with cream and cover the bottom of the cups. Cut the ladyfingers in two halves and quickly soak them in the iced and sweetened coffee, then lay them on the previously created layer of cream on the bottom of each cup. Sprinkle the biscuits with a second layer of cream and repeat this operation until half of the cups are filled. Finish with a last layer of cream, sprinkle with bitter cocoa and add half a Savoyard just beyond the edge of each cup.