In a blender or food processor, blitz the Ricotta Cheese (500 gram), Mascarpone Cheese (250 gram), and Powdered Confectioners Sugar (60 gram) together. Chill until ready to assemble.
Shave the Dark Chocolate (to taste) with a knife until it becomes a brittle texture.
Dip Ladyfingers (32) one at a time into Cold Brew Coffee (600 milliliter), turn 3 times, then line a baking dish or cake pan.
Using a stand mixer, hand mixer or a whisk, combine the Instant Coffee (3 tablespoon), Caster Sugar (3 tablespoon), and Water (3 tablespoon) together. Whip until thick, frothy, and until hard peaks form.
Layer half of the cream and half the dalgona coffee mixture on top of the ladyfingers. Cover with freshly shaved chocolate and Orange (to taste).
Repeat with another layer of ladyfingers dipped in coffee.
Spread remaining cheese and dalgona over the top. Top the finished tiramisu with more Dark Chocolate (to taste) and Orange (to taste).
Serve immediately or let sit, covered, overnight in the fridge if an extra soft tiramisu is preferred.