To prepare the pasta, pour water in a pot over medium high heat and dissolve the instant coffee in it, put each lasagna sheet in boiling coffee to cook well, drain well and set aside.
In a small mixing bowl, dissolve gelatin in hot water and set aside to cool down.
In a large mixing bowl whip the whipping cream until light and fluffy (do not over mix), add mascarpone cheese, sugar, vanilla and gelatin, whisk to combine well.
Spread the lasagna sheets to cover the bottom of serving deep dish, top the lasagna with cheese and cream mixture, repeat to make 3 lasagna layers.
Leave the tiramisu in fridge for 2 hours to set.
Dust with cocoa powder and serve cold.