Brew the espresso or a very strong coffee. If making coffee use about the double amount of coffee powder you would normally use. Pour into a bowl and let cool slightly until needed. Add 2 tablespoons of the Amaretto to the coffee.

Beat the heavy cream until soft peaks form. Add the vanilla extract and gradually start adding the sugar while continuing to beat until the heavy cream is stiff.

In another bowl, gently stir the mascarpone and the remaining 10 tablespoons Amaretto until smooth. Don't overmix or the mascarpone will become runny.

Gently fold the whipped heavy cream into the mascarpone mixture.

Fill the mixture into a piping bag fitted with a large nozzle (alternatively use a spoon).

Pipe some of the mascarpone cream into the jars.

Break each ladyfinger into three pieces. Dip them for just a moment into the coffee and place them into the jars.

Cover with more mascarpone.

Add another broken and soaked ladyfinger on top and cover with more mascarpone.

Cover the jars with their lids or plastic wrap and refrigerate for at least 8 hours.

Sieve the unsweetened cocoa powder on top before serving.