Brew strong coffee and let it cool. Add coffee liqueur if desired. Pour into a shallow dish for dipping ladyfingers.

In a bowl, whisk egg yolks with granulated sugar. Beat until pale, thick, and creamy. This forms the base for the mascarpone layer.

Fold in mascarpone cheese and vanilla extract. Mix gently until smooth and creamy. Avoid overmixing to keep texture light.

In a separate bowl, whip heavy cream until stiff peaks form. Carefully fold whipped cream into mascarpone mixture for a fluffy layer.

Quickly dip each ladyfinger into coffee mixture. Do not soak too long. Place them in a single layer at the bottom of the baking dish.

Spread half of the mascarpone mixture over the ladyfingers evenly. Smooth the top with a spatula. This creates a creamy, even layer.

Add another layer of dipped ladyfingers. Pour remaining mascarpone mixture over the top. Spread gently for smooth finish.

Cover the dish with plastic wrap. Refrigerate for at least four hours. Chilling allows flavors to meld and dessert to firm up.

Before serving, sift unsweetened cocoa powder evenly over the top. Add chocolate shavings if desired for extra decoration.

Slice into squares and serve cold. Use a spatula to lift slices carefully. Enjoy creamy layers with coffee-soaked ladyfingers.