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"Assemble the cake: Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep). Evenly distribute half of the zabaglione cream over the ladyfingers. Repeat the step with a second layer of ladyfingers and top with the rest of the cream. Sprinkle with the cocoa powder and refrigerate for about 3-4 hours."
<https://dailytiramisu.com/classictiramisu/>