• Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Set aside.
• Make the Coffee Soak: In a shallow bowl, whisk together the cooled coffee, Kahlúa, and cocoa powder until well-combined. Set it aside.
  1 cup strong brewed coffee or espresso, cooled (250 ml), 3 tablespoons Kahlúa or other coffee liqueur (45 ml), 2 teaspoons unsweetened cocoa powder
• Trim the bottoms of about 20 ladyfingers (about 1 inch / 2.5 cm) so they can stand upright.
  28-30 ladyfingers (savoiardi cookies) (about 9oz / 250g)
• Quickly dip each one in the coffee mixture, then place them on several layers of paper towels for about 5 minutes to absorb excess liquid.
• Line the sides of the pan with the ladyfingers, rounded side facing out. You'll need about 20 to go around the edge. If the last one doesn't fit perfectly, just trim or slice it in half vertically to make it fit.
• Dip more ladyfingers (start with the trimmed ends) and place them on the paper towels as well for 5 minutes.
• Then use them to tightly cover the bottom of the pan, filling any gaps as needed. You may need to trim or cut a few more to fit.
• Tip: Letting the ladyfingers rest briefly on paper towels helps soak up excess liquid, which prevents pooling.

Make the Chocolate Ganache

• Heat the cream until small bubbles appear around the edges, then remove from the heat. Do not let it boil.
  7 fl oz heavy cream (200ml)
• Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy. Set aside to cool slightly. It should be pourable, not hot.
  7 oz semisweet chocolate, finely chopped (200g)

Make the Mascarpone Filling

• To a large bowl, add the cold heavy cream, powdered sugar, vanilla, and Kahlúa and beat with a hand mixer until soft peaks form (about 3 minutes).
  2 cups heavy whipping cream, cold (500ml), ¾ cup powdered sugar (90g), 2 teaspoons vanilla extract, 3 tablespoons Kahlúa or other coffee liqueur (45ml)
• Add the mascarpone and mix until just combined and smooth. Don’t overmix.
  17.6 oz mascarpone cheese, drained if watery (500g)

Assemble the Cake

• You’ll need about ⅓ of the mascarpone filling for each layer (about 300 g per layer): one for the bottom, one for the middle, and one for the top.
• Spread ⅓ of the mascarpone filling over the ladyfinger base and smooth the top. Make a shallow dip around the edges with the back of a spoon.
• Pour half the ganache on top, then gently tilt and swirl the pan so the ganache spreads evenly.
• Dip more ladyfingers and place them on clean paper towels for 5 minutes. Arrange them over the ganache to make a second layer.
• Spread another ⅓ of the mascarpone filling on top and smooth it out. Make a shallow dip around the edges.
• Pour the remaining ganache on top, then gently tilt and swirl the pan so it spreads evenly.
• Add the last ⅓ of mascarpone filling: you can pipe blobs over the top, or just spread it with a spoon.
• Dust with cocoa powder. Place the pan on a plate (this catches any drips). Refrigerate for at least 6 hours, or preferably overnight, to fully set. If any liquid collects on the plate, blot it with a paper towel.
• Unlatch and remove the springform ring.
• Slice and enjoy!