Brew 1 cup of strong espresso or coffee and allow it to cool to room temperature.

In a mixing bowl, whip 1 cup of heavy cream with 1/4 cup of powdered sugar until soft peaks form (about 3-4 minutes).

In another bowl, mix 1 cup of mascarpone cheese with 1 teaspoon of vanilla extract until creamy.

Fold the whipped cream into the mascarpone mixture gently until well combined.

Dip each ladyfinger into the cooled coffee quickly and layer them in serving glasses.

Add a generous layer of the mascarpone mousse over the soaked ladyfingers, and repeat the layering process.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Dust the top with cocoa powder and garnish with chocolate shavings before serving.