1. Make cranberry compote: Combine cranberries, 3/4 cup sugar, water, and orange zest in saucepan. Bring to boil, reduce to simmer, cook 10-12 minutes until cranberries burst and mixture thickens. Stir in 1/4 teaspoon vanilla. Cool completely (at least 2 hours).

2. Brew espresso and stir in 2 tablespoons sugar while hot. Cool to room temperature.

3. Bring mascarpone to room temperature (remove from fridge 1 hour before using).

4. In chilled bowl with cold beaters, whip heavy cream with powdered sugar until stiff peaks form (3-4 minutes).

5. In separate bowl, beat room temperature mascarpone with 2 teaspoons vanilla and pinch of salt until smooth (1 minute).

6. Gently fold whipped cream into mascarpone in three additions. Don’t overmix—use folding motion to maintain airiness.

7. Quickly dip each ladyfinger in cooled espresso for 1-2 seconds per side. Arrange in single layer in bottom of 9×13-inch dish.

8. Spread half the mascarpone cream evenly over ladyfinger layer.

9. Dollop half the cooled cranberry compote over mascarpone. Spread gently without swirling.

10. Repeat: dip remaining ladyfingers in espresso and arrange over cranberry layer.

11. Spread remaining mascarpone cream evenly. Top with remaining cranberry compote.

12. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight.

13. Just before serving, dust generously with cocoa powder using fine-mesh sieve. Garnish with fresh cranberries and mint if desired.

14. Let sit at room temperature 10 minutes before serving. Cut into squares with clean knife.