In a medium bowl, combine mascarpone cheese, powdered sugar, vanilla extract, and almond extract. Blend until silky smooth, about 2-3 minutes. In another bowl, whip heavy cream until stiff peaks form and gently fold into the mascarpone mixture.

Pour brewed coffee and coffee liqueur into a shallow dish. Quickly dip each ladyfinger in coffee, ensuring they absorb flavor but don’t become soggy; arrange a layer of dipped ladyfingers on plastic wrap.

Spread the mascarpone filling over the ladyfingers, leaving a half-inch border. Layer another row of dipped ladyfingers on top, pressing gently to secure the filling.

Using the plastic wrap, roll the layers tightly from one of the shorter edges into a cylindrical shape. Wrap the roll securely in plastic wrap and refrigerate for at least 4 hours or overnight.

Unwrap the tiramisu roll and place it on a serving platter. Dust the top generously with cocoa powder and optionally sprinkle with white chocolate shavings. Slice into rounds to serve.