Brew espresso ahead of time (at least an hour) and put in the refrigerator to chill.

Make whipped cream (for the tiramisu cream) by combining 1-3/4 cups heavy whipping cream and 1/8 teaspoon cream of tartar (set aside covered in the refrigerator).

You can choose to make the whipped cream topping now by whipping the 2 cups whipped cream, 2 tablespoons of confectioner's sugar and 1 teaspoon of vanilla OR you can make this before serving.

Bring water to a boil in a double boiler, then turn heat down to low, combine 1 cup granulated, sifted sugar with the egg yolks and 1 teaspoon vanilla extract, continuously stir for 10 minutes. The mixture should be smooth. Remove from heat.

Using your hand mixer, whip the mixture until it is a pale yellow color and very smooth.

Add the Marscarpone cheese and beat until combined

Gently fold in whipped cream until incorporated, do not over handle, just make sure there are no streaks. You can cover and set aside in the refrigerator while you set up the assembly link of jars, ladyfingers and espresso.

Pour chilled espresso into a shallow dish. Take 2 lady fingers and soak them in the espresso being careful not to over soak. put into the bottom of the 6 jars, add another espresso soaked 2 ladyfingers on top of the first layer.

Retrieve the tiramisu cream from the refrigerator, and using a 1/2 cup measure, scoop out the cream and put it on top of the espresso soaked ladyfingers for all 6 jars. There is no need to push it down because it will settle later but gently smoothing it out is okay.

Do another layer of espresso soaked 4 ladyfingers (2 over 2) per jar.

Evenly distribute the remaining tiramisu cream among the jars.

If you are transporting the dessert you can cover them at this point and store the in the refrigerator and top them with whipped cream and cocoa powder before serving. You can also add any remaining ladyfingers as a garnish on top of the cocoa dusted whipped cream. Enjoy!