PREPARATION

For the Crust:

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed ladyfinger cookies and melted butter until the crumbs are evenly coated.

2. Press into a pie dish: Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or your fingers to press it evenly. Bake the crust for 8-10 minutes until it's lightly golden. Remove from the oven and let it cool completely.

For the Filling:

1. Prepare the filling: In a mixing bowl, beat the softened mascarpone cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.

2. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.

3. Combine the mixtures: Gently fold the whipped cream into the mascarpone mixture until fully incorporated. If using, gently fold in the coffee liqueur until evenly distributed.

4. Assemble the pie: Spread a thin layer of the mascarpone mixture onto the cooled crust, smoothing it out with a spatula. Dip the ladyfinger cookies into the brewed coffee briefly (don't soak them) and arrange them in a single layer over the mascarpone mixture.

5. Layer and repeat: Continue layering with the remaining mascarpone mixture and dipped ladyfingers until you reach the top of the pie dish. Finish with a layer of the mascarpone mixture on top.

6. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set.

7. Serve: Before serving, dust the top of the pie with cocoa powder using a fine-mesh sieve. Slice and serve chilled.