Grease and line a 9 x 5-inch loaf tin with 3 layers of cling wrap. This will enable you to get the semifreddo out of the tin later.

Using a stand mixer or electric hand mixer, whip the mascarpone cheese on medium-high speed until smooth.

Pour in the cream and continue whipping until soft peaks form.

Turn down the speed a little and pour the cold condensed milk and the smaller amount of diluted coffee into the whipped cream mix.

Then, turn up the machine to high speed again and whip until your mixture is thick and makes stiff peaks.

Scoop roughly 1/3 of the cream mix into the prepared loaf tin and smooth out to cover the base of the tin.

Pour the strongly brewed coffee and brandy into a shallow bowl.

Quickly, dunk the ladyfingers one at a time into the coffee and place directly into the loaf tin. Fight the urge to dunk for longer, they only need seconds in the coffee mix.

Once you have done a layer of ladyfingers, spoon another 1/3 of the cream mix on top and continue with another layer of ladyfingers. After 2 layers, add the remaining cream mixture over the top and smooth out. I like to bang it on the counter to level it.

Freeze for at least 5 hours or overnight before eating. To serve, invert on top of your serving platter and dust with cocoa powder. Store the semifreddo in your freezer for up to 6 weeks.