Brew the coffee: Make strong espresso or coffee and let it cool completely. Stir in coffee liqueur if using. Pour into a shallow bowl for dipping.

Whip the cream: In a cold bowl, whip heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.

Mix mascarpone: In another bowl, whisk mascarpone with sugar, vanilla, and a tiny pinch of salt until smooth and creamy, about 30–45 seconds.

Fold gently: Add the whipped cream to the mascarpone mixture in two additions. Fold with a spatula until just combined and silky. Do not overmix or it may deflate.

Prep the ladyfingers: Break them into pieces that fit your cups. Quickly dip each piece into the cooled coffee—a 1–2 second dunk is enough. They should be moist but not soggy.

First layer: Place a layer of dipped ladyfinger pieces at the bottom of each cup.

Add cream: Spoon or pipe a layer of the mascarpone cream over the ladyfingers, smoothing the top.

Repeat layers: Add a second layer of dipped ladyfingers and finish with a final layer of cream. Leave a little space at the top for cocoa dusting and garnish.

Chill: Cover and refrigerate for at least 3 hours, ideally 6–8 hours. Overnight rest deepens the flavor and improves texture.

Finish and serve: Just before serving, dust generously with cocoa powder and top with chocolate shavings if you like.