Start by pouring the heavy cream into a chilled mixing bowl. Using a hand mixer, whip the cream on medium-high speed for about 3 to 5 minutes, or until stiff peaks form.

In a separate bowl, combine the room temperature mascarpone cheese with the sifted powdered sugar and blend until smooth.

Add the vanilla extract and a pinch of salt to the mascarpone mixture. Mix well until thoroughly combined.

Gently fold the whipped cream into the mascarpone mixture in three parts.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Brew a strong cup of coffee and cool completely.

If desired, stir in coffee liqueur to the cooled coffee.

Dip each ladyfinger into the cooled coffee mixture quickly and place on a plate.

Finely crush the soaked ladyfingers using a food processor.

Add the crushed ladyfingers to the chilled mascarpone cream and fold until well combined.

Cover and return to the refrigerator for at least 1 hour.

Once chilled, scoop out the mixture and roll into 1-inch balls, placing them on parchment-lined tray.

Roll each ball in cocoa powder until fully coated.

Optionally, garnish with chocolate shavings or grated chocolate.

Refrigerate the balls for at least another 30 minutes before serving.