Instructions:

1. In a mixing bowl, beat together the mascarpone cheese, heavy cream, and granulated sugar until smooth and creamy.
2. Add the coffee liqueur to the mixture, if using, and continue beating until well combined.
3. In a shallow dish, pour the cooled brewed coffee.
4. Dip each ladyfinger cookie into the coffee quickly (do not soak), then arrange them in a single layer in the bottom of a serving dish.
5. Spoon half of the mascarpone mixture over the ladyfingers and spread evenly.
6. Repeat with another layer of dipped ladyfingers and remaining mascarpone mixture.
7. Cover and refrigerate the tiramisu for at least 4 hours or overnight to allow flavors to meld.
8. Before serving, dust the top with unsweetened cocoa powder using a fine-mesh sieve.
9. Serve chilled and enjoy!