Tiramisu Sundae

2 tablespoons mascarpone

1/4 cup heavy cream

3 scoops coffee ice cream, divided

3 tablespoons cooled espresso or coffee liqueur, divided

3/4 teaspoon Dutch-process cocoa, divided

3 crunchy ladyfingers, coarsely crumbled, divided

1 chocolate hazelnut–filled rolled wafer cookie (such as Pirouline)

Stir mascarpone in a medium bowl until smooth, about 30 seconds. Gradually add heavy cream, whisking constantly, until soft peaks form, 2 to 3 minutes.

Place one scoop ice cream in a pint glass. Pour 1 tablespoon cooled espresso over ice cream, and top with about 2 heaping tablespoons mascarpone cream. Dust with 1/4 teaspoon cocoa. Sprinkle with half of the crumbled ladyfingers. Repeat process twice, ending with mascarpone cream and cocoa. Garnish with rolled wafer cookie.