In a large mixing bowl, combine the mascarpone cheese and granulated sugar., Using a spatula, gently fold these ingredients together until combined., In another bowl, whip the heavy cream and vanilla extract together until soft peaks form., Slowly add the whipped cream into the mascarpone mixture, gently folding until smooth and creamy., Boil 1 cup of water and then remove from heat to cool slightly before adding coffee., Add the strong brewed espresso and sugar to the pot, stirring until sugar is dissolved., If using, stir in the coffee liqueur and allow to cool to room temperature., Quickly dip ladyfinger cookies into the coffee mixture, then layer them at the bottom of each cup., Add a generous layer of mascarpone cream on top of the ladyfingers., Repeat the layers, finishing with a final layer of mascarpone cream., Chill in the refrigerator for at least 4 hours.