In a mixing bowl, combine 1 cup of mascarpone cheese, 1/4 cup of granulated sugar, and 1 tsp of vanilla extract. Whisk on medium speed until smooth and creamy.

In a separate chilled bowl, whip 1 cup of heavy cream on medium-high speed until stiff peaks form (about 3-4 minutes).

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Dip each of the 20 ladyfingers quickly into the cooled coffee for 1-2 seconds on each side.

Layer the dessert in individual cups, starting with dipped ladyfingers, then mascarpone cream, repeating until full.

Chill the cups in the refrigerator for at least 1 hour.

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