Brew and cool the coffee: Make a cup of espresso or strong coffee. Let it cool completely, then stir in the liqueur if using.

Whip the cream: In a cold bowl, whip the heavy cream with half the sugar until soft peaks form.

Beat the mascarpone: In a separate bowl, beat mascarpone with the remaining sugar, vanilla, and a tiny pinch of salt until smooth.

Fold together: Gently fold the whipped cream into the mascarpone mixture until silky and lump-free. Do not overmix.

Prep the cups: Use small glasses, jars, or ramekins. Aim for 2–3 layers of each component.

Dip and layer ladyfingers: Break ladyfingers to fit the cups. Dip each piece briefly (1–2 seconds) in the coffee. Lay a snug layer in each cup.

Add cream layer: Spoon or pipe a generous layer of the mascarpone cream over the soaked ladyfingers.

Repeat: Add another layer of dipped ladyfingers, then more cream to finish with a smooth top.

Chill: Cover and refrigerate at least 2 hours (4–6 hours is best) for the flavors to meld.

Finish and serve: Right before serving, dust with cocoa powder and add chocolate shavings. Serve cold.