Add the mascarpone, sugar, egg yolks, heavy cream and vanilla to the stand mixer fitted with the paddle attachment (or use a hand mixer).
16 oz mascarpone, ½ cup granulated sugar, 4 large egg yolks, ¼ cup heavy whipping cream, 2 teaspoons vanilla paste or extract
Beat on medium high speed for 2 minutes until it becomes light and fluffy.
In a shallow bowl, mix together the coffee and alcohol (if using).
1 cup espresso or strong coffee, 1-2 tablespoons rum or cognac
To assemble the tiramisu, break the lady fingers into pieces that fit into your cups or jars.
24 lady fingers
Quickly dip and roll one piece at a time through the coffee mixture, then place into the cups until you have a full bottom layer.
Add a large spoonful of the mascarpone mixture to the first layer of lady fingers and spread to meet the edges.
Repeat two more times with a layer of lady fingers, then mascarpone (for three total layers).
Smooth out the top of the mascarpone as best as possible, then cover each glass with a piece of plastic wrap.
Refrigerate the tiramisu cups for at least 6 hours or overnight.
Right before serving, use a fine mesh sieve to dust cocoa powder on the top layer of each cup.
2 tablespoons unsweetened cocoa powder
Use a vegetable peeler to add chocolate shavings, if desired, then serve.
dark chocolate bar