Make the espresso coffee and let it cool for a few minutes. Set aside while you are making the mascarpone cream.

Into a big mixing bowl, add the heavy cream and the sugar and mix with an electric hand mixer until stiff peaks form. (dont overbeat the mixture so you dont create butter)

Add the mascarpone cheese (which in in room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.

Transfer the mixture into a piping bag. We didn’t use a piping tip, we simply cut a large but not too large hole in the tip of the bag.

Start to pipe the mascarpone cream into the glass, break ladyfingers into 3 pieces and dip them in the coffee mixture, and top the layer of cream with the dipped ladyfingers.

Repeat with another layer of cream, and another layer or ladyfingers, and finish with another layer of cream.

Cover the glasses/jars with lids or a plastic wrap and place it in the fridge to chill for at least 3 hours.

Dust with cocoa powder, serve, and enjoy!