Beat the whipping cream and granulated sugar until stiff peaks form and set aside.

In a separate bowl, combine mascarpone cheese and vanilla extract until smooth. Fold the whipped cream mixture into the mascarpone mixture.

Add the liqueur to the cooled espresso (optional). Then Break each ladyfinger into 2 pieces. Lightly dip them into the coffee mixture (do not soak or they will be mushy).

Gently put them at the bottom of each glass.

Add a layer of the mascarpone cheese mixture to each glass and even it out. Sprinkle a layer of cacao powder on top.

Repeat with another layer of dipped cookies in coffee and a layer of mascarpone cheese mixture on top.

Cover and refrigerate at least 4 hours, but preferably overnight. Right before serving, dust the top with cocoa powder.