Begin 3 hours before serving or early in day.

1 (16 oz.) container mascarpone cheese
1/2 tsp. salt
1/2 c. plus 2 tbsp. confectioners sugar
3 tbsp. plus 1/3 c. coffee-flavor liqueur
1 1/2 tsp. vanilla extract
3 (1 oz.) sqs. semi-sweet chocolate, grated
1 1/2 c. heavy or whipping cream
2 tsp. instant espresso-coffee powder
2 (3 to 4 1/2 oz.) pkgs. ladyfingers

In large bowl, with wire whisk or fork, beat mascarpone, salt, 1/2 cup confectioners sugar, 3 tablespoons coffee-flavor liqueur, 1 teaspoon vanilla extract, and two-thirds of grated chocolate. (Set aside remaining chocolate for top of dessert.) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture. In small bowl, stir instant espresso powder, remaining 1/3 cup coffee-flavor liqueur, remaining 1/2 teaspoon vanilla extract, and 2 tablespoons water. Separate ladyfingers into halves. Line 2 1/2 quart glass or crystal bowl with 1/4 of ladyfingers; brush with 2 tablespoons of espresso mixture. Spoon 1/3 of cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make 2 more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 tablespoon for garnish.

In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and remaining 2 tablespoons confectioners sugar until stiff peaks form. Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and to blend flavors, at least 2 hours.