Brew the espresso, add the coffee liqueur, stir, and set aside to cool.

In a mixer or with a hand mixer, whip the heavy cream, powdered sugar, and vanilla over medium-high speed until medium peaks form, about 2-4 minutes.

Scoop mascarpone into a large bowl. Use the back of a large spoon to mash and stir mascarpone until it loosens into a creamy, butter-like consistency. It will seem stiff at first but will smooth out after about 2 minutes.

Once creamy, gently fold in the whipped cream in two batches, until fully combined and smooth.

Working with half of the ladyfingers (about 12), dip each one into the espresso mixture for about 1 second, quickly submerging and removing (“in and out”) so they don’t get soggy.

Arrange the dipped ladyfingers in a single layer in the bottom of an 8×8-inch baking dish, breaking a few in half, if needed, to fit.

Gently spread half of the mascarpone mixture evenly over the ladyfingers with a spatula.

Repeat with the remaining ladyfingers and mascarpone mixture to create a second layer.

Cover tightly and refrigerate for at least 4 hours, preferably overnight.

Before serving, use a fine-mesh sieve to dust a generous, even layer of cocoa powder over the top. Slice and serve.