In large shallow bowl, combine coffee and liqueur, set aside.

In large bowl, beat cream until firm peaks form; transfer to small separate bowl. Add mascarpone and sugar to large bowl; beat until smooth, about 2 minutes. Beat in vanilla. Fold in reserved whipped cream; set aside.

Dip half of the ladyfingers, one at a time, into coffee mixture, making sure both sides are soaked in the mixture but biscuit stays intact and doesn’t become soggy. Layer in bottom of 5-cup oval dish, breaking a couple of the biscuits, if needed, so they fit snuggly into dish.

Scatter with half of the chopped Lindor milk truffles. Top with half of the mascarpone mixture, spreading top to even out.

Repeat soaking process with remaining ladyfingers; layer on top of mascarpone layer. Scatter remaining chopped Lindor milk truffles over biscuits. Top with remaining mascarpone mixture, evening top. Top with halved Lindor milk truffles.

Refrigerate for at least 4 hours or overnight. Dust with cocoa powder.