Prepare the coffee by brewing a strong cup using espresso or Arabica beans. Allow it to cool and set aside a shallow dish for soaking.

In a large bowl, mix mascarpone cheese, sugar, and vanilla extract until smooth and creamy.

Quickly dip each ladyfinger into the cooled coffee and arrange in single layer at the bottom of your serving cups.

Spoon a generous layer of mascarpone cream over the soaked ladyfingers.

Continue layering by dipping more ladyfingers in coffee and adding another layer of cream, finishing with a layer of mascarpone.

Cover and refrigerate for at least four hours, preferably overnight.

Before serving, dust tops with cocoa powder using a fine mesh sieve.