1.Place the mascarpone and 50 g of sugar in a container and beat until creamy.
2.Add the vanilla extract and whipping cream. Continue beating until you obtain a very thick cream with firm peaks. Do not beat too much so as not to cut the cream. Booking.
3.In another flat container, mix the water, coffee and 50 g of sugar until it dissolves well. Booking.
4.Soak the biscuits one at a time, for a few seconds, in the coffee and place them in the bottom of two 250 ml glasses or glasses. Sprinkle with cinnamon powder.
5.Continue with a layer of the cream and repeat with another layer of sponge cakes and the rest of the cream.
6.Serve directly. Optional: refrigerate for 1-2 hours to obtain a firmer consistency. Just before serving, sprinkle with cinnamon or cocoa and add a couple of biscuits as rabbit ears, the coffee bean as a nose and a couple of chocolates for the eyes.