INSTRUCTIONS:

1. Pour the cooled coffee or espresso in a shallow dish and set aside.

2. In a medium bowl, beat the mascarpone, sugar, vanilla extract and liqueur (if using) .

3. Whip the heavy cream in a bowl with an electric mixture until you have stiff peaks.

4. Fold the whipped cream into the mascarpone mixture.

5. Briefly dip the ladyfingers into the espresso and cut in half.

6. Place two halves, stacked and perpendicular to each other into each jar.

7. Fill remaining space with the cheese mixture either with a spoon or by first transferring the mixture to a piping bag and squeezing it in.

8. Store the jars in the refrigerator for 2-3 days or in the freezer for up to one month.

9. Use a tea strainer to sprinkle the top with unsweetened cocoa powder before serving.