1. Prepare the Crust:

1. In a shallow dish, mix the cooled coffee with 1 tablespoon of granulated sugar. Set aside.
2. In a small bowl, combine the blood orange juice, remaining 1 tablespoon of granulated sugar, and blood orange zest. Stir until sugar dissolves.
3. In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. In another bowl, whisk together the mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. To assemble, quickly dip each ladyfinger into the coffee mixture (do not oversoak) and place a layer at the bottom of each serving jar (4 jars).
5. Spoon a layer of the mascarpone cream over the ladyfingers, then drizzle with a spoonful of the blood orange juice mixture to create a stripe. Repeat with another layer of dipped ladyfingers, mascarpone cream, and blood orange drizzle.
6. Chill the jars in the refrigerator for at least 4 hours or overnight. Before serving, dust the top with cocoa powder and garnish with a blood orange slice if desired.