Egg-free tiramisu

I got the recipe off ChocolateSuze but due to some ingredients being different... I "boudoirs," or ladyfingers usually have eggs, and I wanted to make a tiramisu completely egg-free since my dad doesn't eat eggs. So I used speculoos (completely appropriate to the flavor) instead.

Recipe~ (i got about 8 servings this time...)
Ingredients:
- Coffee, brewed (or decaf, the flavor's all that matters)
- Speculoos cookies
- 1/3 cup golden sugar
- 2 cups whipping cream
- 200 g Mascarpone
- Chocolate powder to top

Procedure:
1. Brew your coffee, and put it in the fridge to cool.
2. Mix mascarpone and sugar until smooth.
3. Chill your egg-beating machine and your bowl. Then beat the cream at medium speed until soft peaks form.
4. Fold in the mascarpone mix.
5. Take your coffee out, and your recipient(s). I used individual glasses so that the layers would be visible, but anything's fine. Even a cake tin.
6. Dip your speculoos cookies in the coffee until desired softness. Don't let it crumble. Set it down at the bottom of the recipient. Once the whole bottom covered, spread a layer of the cream mix.
7. Repeat step 6 on top of the first layers. You can choose to put 2 layers of cookies before one layer of cream, since speculoos cookies are pretty thin. If you're using sponge cake or ladyfingers, it's not necessary.
8. Your last layer should be a cream layer. Sift some chocolate powder on top of that. Cover with a plastic wrap, and refrigerate. I think at 3 hours should be the minimum. I put mine in for 1 hour and 30 mins, and it wasn't enough.

Enjoy~