Beat the whipping cream with the granulated sugar until stiff peaks form, then set aside.

In a separate bowl, mix the mascarpone cheese with the vanilla extract until smooth. Gently fold in the whipped cream mixture until fully combined.

Add the liqueur to the cooled espresso (optional).

Break each ladyfinger in half, then lightly dip them into the coffee mixture - just a quick dip to avoid making them soggy.

Gently place them at the bottom of each glass.

Add a layer of the mascarpone mixture to each glass and smooth it out. Then, sprinkle a layer of cocoa powder on top.

Repeat with another layer of coffee-dipped ladyfingers, followed by a layer of the mascarpone mixture on top.

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