Put cream, sugar and mascarpone in a bowl. Slowly mix first by hand, then with an electric beater.
Once the mixture is airy and even, allow it to rest in the refrigerator for 15/20 minutes.
In the meantime, prepare the water and sugar syrup to soak the Vicenzovo Ladyfingers, mixing 250g of water and 50g of caster sugar in a bowl. Set aside.
In two separate bowls, prepare the passion fruit and the mango pulp.
Take 4 glasses, make a layer of mascarpone cream and alternate with Vicenzovo Ladyfingers soaked in the syrup, passion fruit pulp and mango pulp, repeating the sequence at least twice to fill the glasses.
Allow to rest in the refrigerator covered with cling film for at least 2 hours. Tiramisù in glasses is ready and it will be even better if served cold!