Make the Mascarpone Cream: In a medium bowl, use an electric mixer to beat the egg yolks and sugar on high speed until the mixture is thick, pale, and fluffy (about 5 minutes). Add the mascarpone cheese and mix until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

Prepare the Coffee Dip: In a shallow dish, combine the cooled coffee or espresso and the coffee liqueur (if using).

Assemble the Cups: Quickly dip each ladyfinger into the coffee mixture, one at a time, making sure not to let it get too soggy. Break the ladyfingers into pieces that fit the size of your glasses.

Layer the Dessert: Place a layer of the soaked ladyfinger pieces at the bottom of each cup. Spoon a layer of the mascarpone cream over the ladyfingers. Repeat with another layer of ladyfingers and top with the remaining cream.

Chill and Serve: Cover the cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The chilling time allows the ladyfingers to soften and the flavors to fully meld. Before serving, dust generously with cocoa powder.