Prepare the Mascarpone Cream:

1. Whip the Cream: In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until it forms stiff peaks (about 3-4 minutes).
2. Combine with Mascarpone: In another bowl, whisk the mascarpone cheese until smooth. Gently fold in the whipped cream until fully incorporated. Be careful not to deflate the whipped cream; the mixture should stay light and fluffy.

Prepare the Coffee Syrup:

1. Brew the Coffee: Brew a strong cup of coffee and let it cool to room temperature.
2. Mix the Syrup: In a shallow dish, combine the cooled coffee, coffee liqueur (if using), and sugar. Stir until the sugar is dissolved.

Assemble the Mini Tiramisu Cups:

1. Soak the Ladyfingers: Quickly dip each ladyfinger into the coffee syrup. You want them to absorb just enough liquid to soften but not become soggy. Arrange a layer of soaked ladyfingers at the bottom of each cup (about 1-2 per cup, depending on the size of your cups).
2. Add the Mascarpone Cream: Spoon or pipe a layer of mascarpone cream over the ladyfingers in each cup. Use the back of a spoon to smooth it out evenly.
3. Repeat the Layers: Add another layer of soaked ladyfingers and then top with another layer of mascarpone cream. Depending on the size of your cups, you may get two or three layers of each.
4. Finish with Cocoa Powder: Sift a light dusting of cocoa powder on top of the mascarpone cream layer. If you want, you can also sprinkle some grated chocolate on top for extra flavor and garnish.

Chill and Serve:

• Chill: Place the mini tiramisu cups in the fridge for at least 2 hours, or ideally overnight. The chilling time allows the flavors to meld together and the ladyfingers to soften further.
• Serve: When ready to serve, take the cups out of the fridge, dust with additional cocoa powder (if needed), and enjoy!