Directions

1. For coffee syrup: In a small bowl, combine the hot coffee, granulated sugar and, if you like, coffee liqueur, stirring until sugar dissolves; set aside to cool to room temperature. (Or in a small saucepan, combine 3/4 cup granulated sugar, 3/4 cup water and 3 to 4 teaspoons instant espresso coffee powder or instant coffee crystals. Bring to boiling over medium heat, stirring until sugar dissolves. Boil for 1 minute; remove from heat and stir in, if you like, coffee liqueur; set aside to cool to room temperature.)
2. For filling: In a medium bowl, stir together mascarpone, the 3/4 cup powdered sugar and 1 teaspoon vanilla. In a chilled large mixing bowl, beat whipping cream and 1/4 cup powdered sugar with an electric mixer on medium speed, beating just until soft peaks form. Using a large spatula, gently fold whipped cream into the mascarpone mixture.
3. Arrange one-third of the ladyfingers in the bottom of a 2-quart rectangular baking dish, trimming or cutting to fit, if necessary. Brush ladyfingers evenly with one-third of the coffee syrup or quickly dip ladyfingers, one at a time, into coffee syrup. Spread one-third of the filling evenly over ladyfingers. Sift 2 teaspoons of the cocoa powder over top. Repeat layering with another one-third of the ladyfingers, one-third of the syrup and one-third of filling. Sift 2 teaspoons of the cocoa powder over top. Top with remaining ladyfingers; brush with remaining syrup. Spread the remaining filling evenly over top ladyfinger layer.
4. Cover and chill for 4 to 24 hours. Uncover and sift the remaining 2 teaspoons of the cocoa powder over the top just before serving.