Instructions:
Prepare coffee soak: In a shallow dish, mix cooled coffee with liqueur (if using).
Make cream filling: Beat heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until creamy.
Assemble cups: Dip ladyfingers briefly into the coffee mixture (don’t oversoak). Layer the bottom of each cup with coffee-soaked ladyfingers. Add a layer of mascarpone cream. Repeat layers until cups are filled, finishing with cream.
Chill: Refrigerate for at least 2–4 hours (or overnight) for flavors to develop.
Serve: Dust with cocoa powder before serving. Garnish with chocolate shavings or a coffee bean on top.

3. Coffee Panna Cotta Cups (Layered)

Ingredients (4–6 cups):
For the Coffee Layer:
1 cup heavy cream
½ cup whole milk
¼ cup sugar
2 tsp instant coffee or 1 shot espresso
1 ½ tsp powdered gelatin (or 1 sheet)
2 tbsp cold water