In a bowl, beat Galbani® mascarpone and powdered sugar until light and fluffy.
In a separate bowl, whip heavy cream. Then, fold into mascarpone mixture.
Place espresso and optional cognac in a separate bowl.
Fill ¼ of each serving glass with a spoon of the mascarpone. Break one ladyfinger in half and dip each into espresso mixture for a few seconds, then place the two halves on top of the mascarpone in each glass.
Add another layer of mascarpone mixture over the ladyfingers, then follow with another layer of ladyfingers, and top with a final spoonful of mixture.
Garnish each cup with a sprinkling of cocoa.
Cover with plastic wrap. Chill 6-8 hours or overnight.
