In the bowl of a mixer, whip the heavy cream and sugar until soft peaks form. Add the mascarpone and whip to stiff peaks.

In a shallow bowl, stir together the coffee, Irish cream, and sugar. Quickly dip half of the ladyfingers into this mixture and place at the bottom of a shallow, small baking dish. This can also be assembled in individual glasses. If using bakery style ladyfingers that are soft like a sponge cake, dip very briefly. If using crunchy ladyfingers, dip them longer. Top with about half of the sweetened mascarpone. Repeat layering and then garnish with the cocoa powder or grated chocolate. Refrigerate (soft ladyfingers will be ready almost immediately; crunchy cookies need about 2-3 hours to fully soften).