Start by brewing the espresso coffee and letting it cool for a few minutes. Pour the espresso into a shallow dish and set it aside while you prepare the mascarpone cream.

In a large mixing bowl, add the heavy cream and sugar. Use an electric hand mixer to whip the mixture until stiff peaks form. Be careful not to overbeat, as this can turn the cream into butter.

Add the room-temperature mascarpone cheese to the whipped cream. Gently fold it in using a spatula until the mixture is smooth and creamy. Avoid overmixing to maintain the light texture.

Transfer the mascarpone cream to a piping bag. You don’t need a piping tip—just cut a medium-sized hole at the end of the bag for easy layering.

Pipe a layer of mascarpone cream into the bottom of each glass or jar. Break the ladyfingers into thirds, dip them briefly into the cooled espresso, and place them over the cream layer.

Repeat the process with another layer of cream, followed by another layer of dipped ladyfingers. Finish with a final layer of mascarpone cream on top.

Cover the glasses or jars with lids or plastic wrap. Chill in the refrigerator for at least 3 hours to allow the flavors to develop.

Just before serving, dust the tops with cocoa powder. Add optional garnishes like chocolate shavings if desired. Serve and enjoy!