Decadent Chocolate Tiramisu

In a shallow bowl, mix the brewed espresso, cocoa powder, and coffee liqueur (if using). Stir until the cocoa powder dissolves. Set aside to cool.
Make the Chocolate Mascarpone Cream:

In a mixing bowl, beat the mascarpone cheese until smooth.
In a separate bowl, whip the heavy cream with the powdered sweetener until soft peaks form.
Fold the whipped cream into the mascarpone cheese until well combined.
Gently fold in the melted chocolate and vanilla extract to create a rich, chocolatey cream.
Assemble the Tiramisu:

Quickly dip each ladyfinger into the espresso mixture, ensuring they are coated but not soggy.
Arrange a layer of soaked ladyfingers at the bottom of a 9×9-inch dish or individual serving glasses.
Spread half of the chocolate mascarpone cream over the ladyfingers.
Repeat with another layer of soaked ladyfingers and top with the remaining cream.
Chill and Garnish:

Cover the tiramisu and refrigerate for at least 4 hours or overnight for the flavors to meld and the dessert to set.
Before serving, dust with cocoa powder and garnish with shaved chocolate or chocolate curls.
Serving and Storage Tips: