Brew and cool the coffee. Make a strong batch of espresso or coffee and let it cool completely. Warm liquid will over-soak the ladyfingers and turn them mushy fast.

Whip the cream. In a chilled bowl, beat the heavy cream with half the sugar until soft peaks form. Don’t go too stiff or it will feel heavy in the cups.

Blend the mascarpone. In another bowl, beat the mascarpone with the remaining sugar until smooth. If using, add a splash of vanilla. Don’t overmix—just make it creamy.

Fold together. Gently fold the whipped cream into the mascarpone mixture in two additions. Keep it light and airy.

Flavor the coffee. Stir in a teaspoon of coffee liqueur or rum if you like. This step is optional but adds depth. Pour the coffee into a shallow dish for easy dipping.

Dip the ladyfingers. Quickly dip each ladyfinger—about 1 second per side. Do not soak. You want them moist, not collapsing.

Assemble the first layer. Break dipped ladyfingers into pieces if needed and arrange in the bottom of small cups, jars, or glasses. A single even layer is enough.

Add the cream. Spoon or pipe a layer of mascarpone cream over the ladyfingers, smoothing the top. Aim for equal layers for balance.

Repeat. Add a second layer of dipped ladyfingers, then another layer of cream. Leave a little headspace for cocoa powder or chocolate shavings.

Chill. Cover and refrigerate for at least 2–4 hours. Overnight is best for the flavors to meld and the texture to set.

Finish and serve. Just before serving, dust the tops with cocoa powder or add chocolate shavings. Serve chilled with small spoons.