Prepare the pan: Line a loaf pan or springform with plastic wrap or parchment, leaving overhang for lifting. This keeps the cake neat and easy to slice.

Make the coffee soak: Combine the cooled espresso with the coffee liqueur. Set aside in a shallow dish for quick dips.

Whip the cream: In a cold bowl, whip the heavy cream with the powdered sugar and vanilla to soft peaks. Do not overbeat.

Blend the mascarpone: In another bowl, stir mascarpone with a pinch of salt until smooth. Gently fold in the whipped cream to create a light, silky mixture.

Soften the ice cream: Let the coffee ice cream sit out for 5–10 minutes until spreadable but not runny. If it gets too soft, pop it back into the freezer for a few minutes.

Build the first layer: Quickly dip half the ladyfingers or cookies into the coffee mixture (1–2 seconds each). Arrange in a snug layer in the pan.

Spread the ice cream: Add half the coffee ice cream over the cookies. Smooth the top. Sprinkle with half the chopped chocolate.

Add the mascarpone layer: Spread half the mascarpone-cream mixture over the ice cream. Dust lightly with cocoa.

Repeat: Make a second dipped-cookie layer, then the rest of the ice cream, remaining chocolate, and the final mascarpone layer on top.

Finish and freeze: Generously dust the top with cocoa. Cover and freeze for at least 6 hours, preferably overnight, until firm.

Unmold and serve: Lift out using the overhang. Let sit at room temperature for 10 minutes to soften slightly. Slice with a warm, dry knife for clean cuts.