1. Make the Cream Layer

1. In a bowl, beat the mascarpone with sugar, vanilla, and liqueur (if using) until smooth.

2. In a separate bowl, whip the heavy cream until soft peaks form.

3. Gently fold the whipped cream into the mascarpone mixture until fully blended and fluffy.

2. Prepare the Coffee Dip

1. Combine brewed coffee, sugar (if using), and liqueur in a shallow bowl.

2. Let cool to room temperature.

3. Assemble the Mason Jars

You’ll build 2–3 layers depending on your jar size:

1. Break ladyfingers into pieces that fit into the jar bottoms.

2. Quickly dip each piece into the coffee mixture (just 1–2 seconds per side — don’t soak!).

3. Layer dipped ladyfingers at the bottom of each jar.

4. Spoon or pipe a layer of mascarpone cream on top.

5. Dust lightly with cocoa powder.

6. Repeat the layers (ladyfingers → cream → cocoa) until the jar is filled, finishing with a cream layer.

7. Add a final dusting of cocoa powder and, if you like, chocolate shavings or cocoa nibs.

4. Chill

• Cover and refrigerate for at least 4 hours (overnight is best) to let the flavors meld and the cookies soften beautifully.

5. Serve

• Serve chilled, straight from the jars — no plates needed!

• Garnish just before serving with:

  • Chocolate curls

  • Coffee beans

  • Whipped cream

  • A drizzle of espresso syrup or caramel (optional)