Keep the bowl in freezer for 5-10 minutes along with the heavy cream. This reduces the time of whipping the cream and gives good whipped cream.

Meanwhile, break the lady fingers or vanilla cake into coarse smaller pieces.

Layer the bottom of dessert glasses with the crushed lady ginger cookies or vanilla cake.

Heat the water in microwavable cup in microwave for 1 minute. Take it out and dissolve 1 tbsp instant coffee powder in it. Pour 1/4 cup of espresso warm water in each dessert bowl so that all the cookie crumbs are drenched in coffee. Set aside.

Take out the chilled bowl. Add Nutella / chocolate syrup, 1cup of heavy cream and powdered sugar in it. Beat all the ingredients together on medium to high speed for 4-5 minutes, till it gets fluffy and stiff. Make sure not to over beat it or else you will get butter.

Pour 1/4 cup of beaten whipped cream in each dessert glass. Level it out with fork or spoon. Refrigerate it.

Now take another bowl and beat 1/4 cup of heavy cream with 1/2 tbsp of powdered sugar till it gets fluffy and stiff. This step is optional. But it adds gorgeous factor to the dessert.

Take out the dessert bowls. Add a table spoon of heavy whipped cream in the middle of the dessert bowl.

Add the fresh fruits on top.

Take the chocolate bar and peel over the dessert bowls, covering the surface as light or as heavy as desired.

Refrigerate for atleast 2 hrs before serving.