Combine mascarpone cheese and 1 tablespoon of sugar in a bowl, mixing until just combined. Avoid over-mixing to prevent the mascarpone cheese from thinning out. Set aside in the fridge.

In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the mascarpone cheese mixture with a rubber spatula. Set aside in the fridge.

In another bowl, mix the hot water and espresso powder.

To assemble the Tiramisu cups, prepare 2 clear cups and dip each ladyfinger into the espresso mixture one at a time and place them at the bottom of the trifle cup. Use 3 ladyfingers per layer, breaking them into pieces as needed to fit and create a complete layer filling the cups.

Pipe or spoon a layer of the mascarpone filling over the ladyfingers. You’ll need about 1 heaping tablespoon to make 6 layers, three layers in each cup.

Repeat with another layer of dipped ladyfingers followed by another layer of mascarpone filling.

Sprinkle cocoa powder on top of the Tiramisu cups and keep in the fridge or serve immediately.